I found this fabulous recipe for cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it and the result was awesome – they disappeared before I could even get a photo! So I made them again, added a ginger cookie and coconut crust, and didn’t tell anyone until I had a picture to post! The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier.
This would also be great with Mary’s Magnificent Pie Crust!
Like this? You might also like these other gluten free recipes from gf and me:
Time: 45 Minutes
What you’ll need:
1 cup pumpkin puree
¼ cup sugar
2 tablespoons brown sugar
½ teaspoon vanilla
¼ cup + 2 tablespoons evaporated milk
2 tablespoons coconut flour
2 tablespoons rice flour
¼ teaspoon xanthan gum
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
Whipped cream to taste
¼ cup gluten free ginger cookie crumbs. (We use Patsy Pie cookies and crush them in a plastic bag)
1 ½ tablespoons coconut
1/8 teaspoon cinnamon
1 ½ tablespoons butter or margarine, melted
What you’ll do:
Preheat oven to 350 degrees and lightly grease 6 muffin cups.
If you are using the crust, mix together cookie crumbs, coconut, and cinnamon. Add the melted butter and stir until combined. Divide evenly and press firmly into the bottom of the muffin cups.
For the tarts, mix together the pumpkin, sugars, egg, vanilla and evaporated milk.
In small bowl, combine flours, xanthan gum, spices, baking powder and baking soda.
Add the flour mix to the pumpkin and combine.
Divide pumpkin filling into 6 muffin cups and bake for 25 minutes.
If crustless, let cool for 20 minutes, remove carefully from pan, and chill in fridge for 30 minutes before serving.
If you made the crust, let the tarts cool completely in the fridge before removing from the pan.
Top with whipped cream and serve.
Photo credit gf and me 2013