Sunday, October 24, 2010

Pumpkin Chocolate Chip Muffins

I have been dying to make something with pumpkin! It is by far my favorite fall flavor and to make it that much better, I combined it with chocolate. These aren't overly sweet, stayed super moist and were a huge hit with everyone. Next time I would double the batch just so they could stick around a little longer! These muffins are gluten free, and as an added bonus, are also vegan. They make a perfect on-the-go breakfast or snack and were incredibly easy to make.

And how cute are these reusable silicone cupcake holders??

1 package gluten free yellow cake mix (I used Cherrybrook Kitchen)
1/2 bag chocolate chips (make sure they're vegan if that's what you're going for)
3/4 15 oz can pumpkin puree (not pumpkin pie mix)
1 tsp vanilla extract
2 TBS vanilla almond or soy milk

Mix everything together until smooth and spoon into greased cupcakes pans. Bake according to directions on cake mix. I got 12 muffins out of this recipe.

Monday, October 11, 2010

Gluten Free & Vegan Chocolate Cupcakes

It has been a long time since I've updated!! However, I am back and happy to be here! Life has a funny way of happening and disrupting the general order of things. My kitchen was in a state of disarray for so long, I thought I was going to forget how to cook. Thankfully, I did not, and couldn't wait to try out some new recipes. I'm a HUGE fan of cupcakes, and what could be a better time to make cupcakes than my favorite holiday...Halloween!! These really turned out adorable and so tasty even with their gluten free and vegan status. Taste tested and approved by non-vegans and non-celiacs alike!

Cake Ingredients:
1 1/2 cups gluten free flour blend, I used Namaste
1 cup turbinado or other raw sugar
heaping 1/4 cup gluten free cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup water

Preheat oven to 350 degrees.
Sift together the dry ingredients.
Add additional ingredients and mix together till smooth.
Pour into lined muffin cups, filling almost all the way full.
Bake for 20-26 minutes, or until toothpick comes out clean.
Remove from oven and allow to cool before frosting.

Buttercream Frosting Ingredients:
1/2 cup non-hydrogenated shortening
1/2 cup margarine
3 1/2 cups powdered sugar
1 1/2 teaspoon vanilla
up to 1/8 cup almond milk

Cream together the margarine and the shortening. Add sugar and beat for
about 5 minutes. Add the vanilla then the soy milk 1 tablespoon at a time
while continuing to beat. Stop adding soymilk when you are
happy with the consistency and continue to beat another 5 minutes for a creamy consistancy.
This recipe makes a LOT of frosting. There will only be about 8 cupcakes, and it would be more than enough to half this buttercream recipe. However, it would be perfect for a cake!

I decorated these cupcakes with colored icing, sprinkles and little halloween-themed flags. Go crazy...just make sure all of your decorations are gluten-free and vegan safe.