Pumpkin Cupcakes

Original recipe(not allergen free), from Rhonda Hair, pumpkin recipes

Pumpkin Cupcakes

2 1/4 c. flour

3 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. each ginger, cinnamon, and nutmeg

1/2 c. margarine

1 1/2 c. sugar

2 eggs, beaten

1 c. pumpkin

3/4 c milk

3/4 c. each nuts and raisins

Adapting without wheat, dairy, eggs, nuts:

April 27, 2016
Sweet potato cupcakes, double batch

1 cup oil- 1/2 cup coconut and 1/2 cup canola

3 cups brown sugar

1/3 cup applesauce + 1 T. ground chia seed

1 1/2 cups Coconut Dream drink

4 c. flour of choice

1 1/2 t. xanthan gum

1 t. soda

4 tsp. baking powder

1 t. salt

2 t. cinnamon

1 t. ginger

Cream oil and sugar, then add applesauce and chia seed and mix. Add coconut milk and flour, slowly mix until flour won't fly then mix on medium high for a couple minutes. Turn into muffin tins. I made 18 muffins plus one 7X11 glass pan, to fit it all on one rack. Bake 375 degrees 23-25 min.

notes:

-light and fluffy! moist, flavorful. 

-Great with coconut-vanilla frosting I make.

-sweet, try reducing sugar to 2 1/2 cups. 

-find Coconut Dream on shelf in grocery store,    Tetrapak shelf stable

-Try reducing sugar to 2 1/2 cups, if using sweet potato puree.

-for flour this time I used a mixture of rice, oat, garbanzo, very fine cornflour, and cornstarch. 10 cups rice, 5 cups each oat and garbanzo, 2 cups cornflour, 2 cornstarch. Stored in gallon bags in freezer.