It is that time of year when pumpkin pies and breads fill the air with sweet spice and everything nice! I found this recipe in a magazine and made some adjustments to make it work for my taste. The original had way too much spice and was filled with a cream cheese filling. I decided the cream cheese would work better as the icing. I made them as cupcakes but it also works well in a bundt pan. I hope you enjoy!
Flours & Dry Ingredients: 1 1/2 cups Julie’s cake flour blend, 1/4 cup coconut flour, 1/4 cup GF oat flour, 1/4 cup nut flour, banana flour or an additional 1/4 cup of cake flour, 1/4 teaspoon Xanthan Gum (if there is no xanthan gum in the blend), 1/4-1/2 teaspoon of kosher salt (the original called for 2 t. of salt…1/2 was almost too much for me), 2 teaspoons of baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon allspice (the original had 1 Tbs. ginger, 2 tsp cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves). Whisk together all the dry ingredients and set aside.
Wet ingredients: 1 15 ounce can pumpkin puree, 1 1/2 cups sugar, 3/4 cup oil, 4 large eggs- I use extra large eggs, 2 teaspoons vanilla. I just dumped everything in the bowl and turned it on medium high and let it mix slowly bumping it up to high speed. When all the ingredients are well blended add in the flour and blend. I know it is better to slowly add the flour but I was in a hurry and just dumped it in and turned on the mixer. A little scraping with the spatula and it was good to go!
Pour or scoop: I used a large cookie dough scoop and filled lined cupcake tins. It made 24- I baked them at 350 degrees for 30 minutes. If you want to do a bundt cake make sure you butter the pan and sprinkle with a little cake flour blend. Bake for 50-60 minutes at 350 degrees.
Icing: 2 cups powdered sugar, 1 8 ounce package of cream cheese, 1/2 cup slightly melted butter, 1 teaspoon vanilla. Mix together on medium high until smooth and creamy. For Dairy free butter cream frosting use 3 cups of powdered sugar, 1/2 cup butter, 3-5 Tablespoons coconut milk or other alternative milk, 1 teaspoon vanilla. Mix together on medium high until smooth and fluffy.
Julie Bakes Gluten Free 