Curious Mother

Gluten Free, Vegan Pumpkin Brownie CupCakes

Pumpkin Brownie Cupcake

 

Pumpkin Brownie CupCakes

Gluten Free * Vegan * Soy Free

First off I’d like to say that it has been way to long since my last post. I’ve been a little busy with the new baby and getting back into the swing of things. Carter arrived early September! A healthy 8 lbs 4oz, 21 1/2 inches long, with blue eyes! I’ll post about him and being a new mom next. But for now I wanted to share this recipe before Thanksgiving!

Set oven to 325
Brownie:
3 Tbs Sorghum Flour
1 Tbs Tapioca Flour
7 Tbs Cocoa Powder
1 1/4 tsp Baking Powder
1/2 tsp Xanthum Gum
1/2 tsp coconut sugar (or your choice of sweetener)
3 Tbs Coconut or Canola oil
3 Tbs 100% Organic Apple Sauce or 100% Organic Pumpkin Puree
1/2 tsp Vanilla
1/2 Cup Warm Water
1. Mix all dry ingredients in a bowl
2. Mix all wet ingredients then slowly add to dry. Set aside

Pumpkin:
1/3 Cup Millet Flour
1/3 Cup Brown Rice Flour
1/3 Cup Arrowroot Flour
3/4 tsp Baking Soda
2 Tbs Flax Meal
1/4 tsp Cardamom
1/4 tsp Nutmeg
1/4 cup Coconut Sugar or your choice of sweetener
1 cup 100% Organic Pumpkin Puree
1/4 cup Coconut or Canola oil
3 Tbs warm water

1. Mix all dry ingredients in a bowl
2. Mix all wet ingredients and add to dry.
3. You can use cupcake liners or you can choose not to, just make sure you spray the cupcake tin, or add coconut oil so they don’t stick.
4. Evenly distribute the pumpkin batter, then add the brownie batter on top.
5. Bake 35 minutes (possibly 45 depending on your oven)
6. Let the cupcakes completely cool before adding the Icing
7. Top with a little cinnamon sugar!

Pumpkin Icing:
8 oz Plain Daiya Cream Cheese (Gluten, Soy, Casein, Lactose Free)
1/2 Cup Earth Balance Soy Free Butter (Gluten, Soy, Casein, Lactose Free)
1/4 Cup 100% Organic Pumpkin Puree
1/4 – 1/2 Cup Powdered Sugar (optional)
1. Cream together Cream Cheese and Butter
2. Add Pumpkin Puree
3. Slowly add sifted powdered sugar. This is optional because I think it tastes great with out the sugar. The more powdered sugar you add the thicker and sweeter the icing will get. With out it the icing will be soft.

Here is an Image of Carter when he was just 7 days old!

Carter shawn walcher

 

 

 

Advertisements
This entry was published on November 26, 2013 at 8:49 pm. It’s filed under Baking, Comfort Food, Gluten Free, Soy Free, Vegan and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: