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:

Quickview
175k Calories
2g Protein
8g Total Fat
22g Carbs
3% Health Score
Limit These
Calories
175k
9%

Fat
8g
14%

  Saturated Fat
1g
7%

Carbohydrates
22g
8%

  Sugar
18g
20%

Cholesterol
27mg
9%

Sodium
154mg
7%

Alcohol
0.23g
1%

Get Enough Of These
Protein
2g
6%

Vitamin A
3219IU
64%

Fiber
1g
7%

Vitamin E
0.97mg
6%

Vitamin K
6µg
6%

Manganese
0.11mg
6%

Phosphorus
52mg
5%

Iron
0.85mg
5%

Calcium
41mg
4%

Selenium
2µg
4%

Vitamin B2
0.05mg
3%

Potassium
100mg
3%

Magnesium
9mg
2%

Vitamin B5
0.22mg
2%

Copper
0.04mg
2%

Vitamin B6
0.03mg
2%

Folate
6µg
2%

Zinc
0.18mg
1%

Vitamin C
0.93mg
1%

Vitamin B3
0.22mg
1%

Vitamin B12
0.07µg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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