Pumpkin Cupcakes (gluten-free & sugar-free)

Main picture[Update: Due to my dairy allergy, frosting these little guys is sadly no longer an option.  They’re pretty darn amazing frosted.  And I haven’t tried them out with egg-free egg substitute yet but I’m hopeful that’ll work]

I don’t really believe in “seasonal food.”  Some foods are definitely fresher (and cheaper) if you buy them when they’re in season, but something like canned pumpkin doesn’t really matter.  It’s just generally considered a fall/holiday food.

But I love pumpkin, so despite the fact that it’s late spring I’ve made a couple batches of my new favorite gluten-free cupcakes lately.  And they’ve been quite a hit.  They might not look like anything special, but the multiple requests for me to make them again makes me feel like I’m finally starting to figure this whole gluten-free but still delicious thing out.

You can eat these like muffins, but they taste fantastic if you also frost them with homemade Cream Cheese Frosting.


Ingredients

  • 3 and 1/3 cups Splenda/sucralose (or 3 cups sugar)
  • 1 cup cooking oil
  • 4 eggs
  • 3 and 1/3 cups brown rice flour
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 15-ounce can of pumpkin

Directions:

  1. Set the oven for 400 degrees.  And put about 24 cupcake liners into muffin tins (greasing might also work but because gluten-free baked goods tends to be so fragile, I’d be afraid it’d fall apart when it’s taken out of the pan).  Set it aside for later.
  2. Beat Splenda, eggs, and oil together in a bowl.
  3. Combine flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
  4. Once mixed, alternately add flour mixture and water to Splenda mixture.  Use the electric beaters on low after each addition.  Now, beat in pumpkin until just combined.
  5. Use a spoon to carefully place the batter into the cupcake liners filling them about 2/3 of the way full.
  6. Bake cupcakes at 400 degrees for 18 minutes.
  7. Let the cupcakes cool for about 10 minutes before removing them from the pan.  Then, put them in the refrigerator so they can cool completely.  (While they taste good right after they’re made, they’ll taste the best after cooling all night in the refrigerator)
  8. Either eat them like muffins (they taste great with butter) or, better yet, frost them after they have cooled for at least a couple of hours.  Follow the Cream Cheese Frosting recipe, but add a pinch of cinnamon and nutmeg to give it more of a pumpkin-y flavor.
  9. Once you’ve frosted the cupcakes, let them cool for at least a couple of hours.  The cupcakes will taste better and be less fragile and the frosting will have time to set.  Once they’re done cooling, enjoy.

Finished

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Banana Bread (gluten & sugar free)

DSCN1080[Udpate: Due to new found allergies, no longer something I can eat.  But because I liked it I’ve left it on the blog for those who are just gluten-free]

Due to snow-related power outages, I hadn’t cooked anything new for a few days.  During the storm, my family and I ended up eating the toppings for the pizza I’d planned to make, so I was out of ideas and out of ingredients.

But the bananas in the kitchen were just on the verge of becoming unusable, so on a whim I decided to try and make banana bread.  And the result was quite tasty.


Ingredients:

  • 2 cups Bob’s Red Mill white rice flour
  • 1 and 1/2 teaspoons baking power (be sure to check that it’s gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 beaten eggs
  • 1 and 1/2 cups mashed bananas (works out to about four to five bananas)
  • 1 and 1/4 cups Splenda (or any generic form of sucralose)
  • 1/2 cup cooking oil or melted butter

Directions:

  1. Grease the bottom and sides of loaf pan.
  2. Combine first six ingredients in a bowl—rice flour, baking power, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine eggs, bananas, Splenda, and melted butter/cooking oil.
  4. Add the egg mixture to the flour mixture.  Combine until all of it is moist, but don’t worry about getting out all the lumps.
  5. Spoon the batter into the pre-greased pan.  And bake at 350 F for 40 minutes (or until a knife comes out clean).
  6. Let the loaf cool completely once it’s done baking.  Then, wrap it in plastic wrap or foil and store it in the refrigerator overnight.  If you’re antsy and can’t wait for morning, your banana bread will be crumbly but it’ll still taste great!