This is a recipe that I found in Sunset Magazine’s November 2011 issue and then adapted to be both GFCF and really low in sugar. They turned out beautifully and tasted great. I wasn’t sure what the combination of pumpkin and cocoa would be like; but you mostly taste the chocolate, which is just fine in our household! The original recipe also had a super sweet frosting made with mascarpone cheese and powdered sugar. We usually skip frosting at our house and these do taste just fine without the frosting (and are much easier to pack in a lunch bag without all that extra goo).
Chocolate Pumpkin Cupcakes (Nick Rating = 4 Thumbs Up!)
1 cup Agave Nectar Syrup
1/2 cup Rice Milk
1 tsp Lemon Juice
1/2 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin
1/2 tsp salt
1 tsp vanilla extract
2 cups Gluten Free All-Purpose Flour (I use Bob’s Red Mill)
3/4 tsp Xanthan Gum
2 tsp baking soda
1 tsp baking powder
3/4 cup unsweetened cocoa powder
Preheat oven to 350 degrees. In a medium bowl, with mixer on medium speed, beat sugar, milk, oil, eggs, pumpkin, salt, and vanilla until well blended. Whisk together flour, cocoa, xanthan gum, baking soda, and baking powder in a medium bowl. Gradually add dry mixture to wet mixture, beating on medium speed until smooth.
Line muffin pans with muffin cups and fill each cup with 3 tbsp batter. Bake until a toothpick inserted in center comes out clean; approximately 25 minutes. Cool completely before eating or storing.
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