- 1 cup of sorghum flour
- 3/4 cup of tapioca starch
- 1/4 cup of almond meal
- 4 Tablespoons of dark brown sugar
- 1/4 teaspoon of xanthan gum
- 1/3 cup of coconut oil
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1 cup (250ml) of pumpkin puree (it’s all I had left, less than Karina’s recipe called for)
- 1 1/2 teaspoons of vanilla essence
- Egg replacer
- 1/4 cup of non dairy milk
- In a medium sized bowl, mix the flours, xanthan gum, salt, ginger, cinnamon, sugar, baking soda and baking powder together
- Cut in the coconut oil
- Add the pumpkin puree, vanilla essence and milk
- Add the egg replacer and gently stir in until combined
- Spoon into an oiled muffin tin
- Bake in a preheated oven, 180C/355F, for 25 minutes
- Remove from oven and cool on a wire rack
- Once completely cool, frost them, or if like me, you just couldn’t wait, gobble one up (when no one is looking), and then frost the rest.
Note: I used less sugar and oil in this recipe than in the original recipe, by choice. I also used my own yoghurt frosting recipe to frost the cupcakes.
These cupcakes were delicious plain (I had to try one fresh out the oven!) For my Halloween theme though, I wanted to dress them up.
PS: If you’re wondering what the dark spots on the cupcakes are, that’s from the dark brown sugar. As hard as I try to blend them in, they still appear to pop through the final product. They don’t bother me though. It adds to the rustic look that I like.
Here they are with plain yoghurt frosting.
These are my Pumpkin Patch Pumpkin Cupcakes, all dressed up
Of course, I had to find a rhyme to go with these
Looking very smug!