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Monday, October 26, 2015

Pumpkin season....and Pie in the sky!!!




Wow...where did this icky weather come from? It seems like yesterday fall had just begun, and now Halloween is less than a week away. Next thing you know Thanksgiving will be here, and then Christmas. Well I myself am at least going to try and be ready for Thanksgiving this year before it comes, so therefore I am trying out a few new recipes ahead of time. One being Pumpkin pie cupcakes.

Although this recipe turns out to be more pie like in texture than a real cupcake that's fine with me, because then I don't have to roll out pie dough and clean up the mess that comes with it on a already busy holiday. As the saying goes....I can have my cake, and eat it too. Or in this case PIE! Another nice thing is that the servings are smaller so your guests can always go back for seconds, that is after they have sampled all the other goodies we tend to busy ourselves making in the kitchen to celebrate this special holiday.

I use my own flour mixture here which makes a full cup of 140 grams, so for this recipe you will only use 93 grams of the mix or 2/3 cup. I like to weigh my flours for better accuracy.

Flour mix:

45 gr white rice flour
35 gr brown rice flour
18 gr sorghum flour
25 gr tapioca starch
17 gr potato STARCH not flour

*140 grams total = 1 cup

                                                         Pumpkin Pie Cupcakes

15 ounces canned pumpkin  (not pie filling)
3/4 cup sugar
3/4 cup evaporated milk ( makes creamier)
3/4 cup sugar
2 eggs
1 teas vanilla
93 grams flour mix from above
1/4 teaspoon finely ground sea salt
1/4 teas baking powder
1/4 teas baking soda
2 teas pumpkin pie spice ( recipe to follow below)

Preheat the oven to 350 degrees. Grease a 12 cupcake pan with spray. Using liners will make cakes stick...
Sift together all dry ingredients except the sugar.
Mix together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk..
Add the dry ingredients to the wet ingredients and mix until evenly combined. A mixer on low speed works well for this.
Using a little over 1/4 cup to 1/3 cup  fill each tin in the pan.
Bake for 20 minutes. Remove from oven and set on cooling rack. Let the cupcake/pies cool in the pan for 20 minutes, then remove from pan to cool completely on rack. Store in the refrigerator covered when cool. These are quick, easy and delish. Why not give them a trial run before the Holidays.....they won't last long, I promise!


                                                Homemade Pumpkin pie spice mix:
(makes about  31/4  teas but you only need 2 teas for above recipe)

2 teas ground cinnamon
1/2 teaspoon nutmeg
1/2 teas ground ginger
1/4 teas ground cloves

Mix and store in small airtight container.



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