Gluten-Free Almond Sorghum Pumpkin Cupcake
Gluten-Free Almond Sorghum Pumpkin Cupcake is an American recipe that serves 12. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 175 calories, 3g of protein, and 9g of fat per serving. 3607 people found this recipe to be yummy and satisfying. This recipe from Jeanettes Healthy Living requires olive oil, applesauce, sugar, and baking soda. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is pretty good. Try Gluten-Free Sorghum Brownies, Gluten Free Sorghum Cake, and Gluten Free Oat Bread (or Sorghum) for similar recipes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
3/4 cup almond flour
1/4 cup applesauce
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup olive oil
1 cup pumpkin puree
1/2 teaspoon salt
1/4 cup sweet sorghum flour
1 cup organic sugar
2 teaspoons vanilla extract
Equipment:
muffin liners
muffin tray
mixing bowl
oven
toothpicks
Cooking instruction summary:
Preheat oven to 350 degrees.Sift together almond flour, sorghum flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.In a large mixing bowl, beat eggs, pumpkin puree, applesauce, sugar, olive oil and vanilla extract. Slowly add dry ingredients and mix well. Portion into a 12-cup cupcake pan lined with cupcake liners.Bake for 25-30 minutes, or until toothpick comes out clean.
Step by step:
1. Preheat oven to 350 degrees.Sift together almond flour, sorghum flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.In a large mixing bowl, beat eggs, pumpkin puree, applesauce, sugar, olive oil and vanilla extract. Slowly add dry ingredients and mix well. Portion into a 12-cup cupcake pan lined with cupcake liners.
2. Bake for 25-30 minutes, or until toothpick comes out clean.
Nutrition Information:
covered percent of daily need
