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GLUTEN FREE APPLE CIDER CUPCAKE

APPLE CIDER CUPCAKE

  1. Preheat your oven to 350. Line a cupcake pan with cupcake liners and spray them with non-stick spray. 
  2. In a small mixing bowl, combine your dry ingredients: gluten free flour, baking powder, salt, cinnamon, nutmeg, allspice and stir them together.
  3. In a large mixing bowl, cream your butter and coconut sugar together with a mixer. Add your applesauce, apple cider, and vanilla and mix again until it’s well combined. Add your eggs and beat them into the mixture for a minute.
  4. Add your dry ingredients to your wet ingredients and stir together until you have a smooth cupcake batter. It will look like muffin batter.
  5. Once your oven is heated, fill your cupcake liners about 3/4 way full. Bake for 18-22 minutes, or until the tops are springy to touch and a toothpick comes out clean.

THE SPICED FROSTING

Happy Baking!

Gluten Free Chocolate Chip Pumpkin Muffiins

recipe adapted from Dishing Out Health
These muffins are super moist, naturally flavoured & full of flavour. You would never know they're gluten free.
Prep Time 20 minutes
Cook Time 22 minutes
Course Cake, Dessert

Ingredients
  

  • 1 cup canned pumpkin puree
  • 2 eggs room temperature
  • ½ cup pure maple syrup
  • ¼ cup oil vegetable, canola, melted coconut, or light olive oil
  • 1 tsp. vanilla extract
  • 1 cup gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
  • 2 tsp. pumpkin pie spice
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup chocolate chips I use Enjoy Life brand

Instructions
 

  • Preheat oven to 350ºF and line a 12-cup muffin tin with liners.
  • In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, vanilla and whisk to combine.
  • In a separate smaller bowl, combine gluten free flour, pumpkin pie spice, baking soda, and salt, mix well to combine. Pour dry ingredients into bowl with wet ingredients, then whisk until smooth. Fold in chocolate chips.
  • Divide batter evenly into prepared muffin tins, filling about two-thirds of the way full. If desired, sprinkle extra chocolate chips over the top. Bake at 350ºF for 24 to 27 minutes, or until a toothpick inserted in the centre comes out mostly clean. Don’t overcook them otherwise they will become dry.
  • Remove from pan and let cool completely on a wire rack.

Notes

Keyword gluten free, muffin

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