Do you want to bite this…?
Yes… It tastes that good. SO good in fact that you wouldn’t believe its gluten free… I tested them on unwilling-gluten-free-proponents, and to my delight, their eyes dramatically rolled back in their heads from an overload of delight and palate-pleasure.
The Best Pumpkin Chai Cupcakes (Gluten Free)
1 cup gluten free flour of choice (I used white rice flour)
1 heaping tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp chai tea loose leaves
2 XL eggs, at room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup goat’s yoghurt (*to make dairy free use soy)
1/4 cup canola oil (any oil with a light flavour)
unsweetened coconut flakes for sprinkling
Preheat oven to 350F. Line 12 muffin tins with paper liners.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, chai spice, and pumpkin spice.
In an electric mixer, or large bowl, beat the pumpkin puree, sugars, and eggs (added one at a time) together. Then add the oil, then the yoghurt.
Slowly add the flour mixture and stir until combined.
Pour the batter into the prepared muffin tins (about 3/4 full), and bake for 20-25mins or until a toothpick comes out clean. Set aside to cool.
Spread with Coconut Buttercream Frosting.
Makes 12 cupcakes.
I adapted this recipe from Cooking Classy:
1/2 cup butter, softened (*could use coconut or cashew butter to make dairy free)
4 cups powdered sugar
1/8 cup coconut milk
1 tsp vanilla
Sprinkle with coconut flakes to finish.
|Spreading on the frosting…|
|Gone in seconds.|