Monday, December 5, 2011

Pumpkin Baking

I went to a housewarming party last month and had been wanting to try and make pumpkin bundt cake. Well, I couldn't find my bundt pan so I ended up using the same recipe I developed to bake into cupcakes. I then glazed them simply with powdered sugar whisked with a little vanilla and coconut milk. I am not a huge pumpkin fan, but I do love ginger so I made sure to add just as much ginger as cinnamon and I think this helped me enjoy the cupcakes, along with the extra moisture from the pumpkin.

Pumpkin Cupcakes

3 Tb. Flaxseed Meal
1/2 cup Water
1/2 cup Oil
1 cup Unrefined Cane Sugar
1 cup canned Pumpkin Puree
1/4 cup Molasses
2 tsp Vanilla
1/2 cup Soy, Almond or Coconut Milk
2 1/2 cups Unbleached White Flour
2 tsp Cinnamon
2 tsp ground Ginger
1 Tb. Baking Powder
1/2 tsp Salt

Combine the flax and water and let stand a few minutes. Cream together the oil and sugar, then add the pumpkin, molasses, vanilla and milk. Add the flax/water mixture to the other wet ingredients. Whisk together the dry ingredients and add to wet and mix until just combined. Bake at 350 degrees for 20-25 minutes for cupcakes. Bake 40 minutes for 9-inch cakes and 50-60 minutes for a loaf pan.

* For gluten free, use 1 1/2 cups sorghum flour, 3/4 cup sweet white rice flour, 1/4 cup potato starch and 2 tsp guar gum for flour. This has not been tested in this recipe, but it has worked in other cake recipes.


millie said...

wow! they look so pretty glazed like that! I would eat one.

Kathleen Kibblehouse said...

This looks great, but is it supposed to have pumpkin in the recipe?

Chelsea said...

How embarrassing! I'm pretty sure I put in 1 cup canned pumpkin but I'll have to remake these to double check. Sorry!