You may be asking yourself "What this sloppy mess of chocolate on top of?"Well, I'll answer. It's a dairy-free, gluten-free pumpkin custard cupcake. And its quite delicious (especially drizzled, er globbed in melted vegan chocolate).
Sometimes I get a bit weary about using my special gluten-free flours when I'm experimenting -- they're downright expensive. So, in my latest recipe I created a single serving size dessert without using any flour. With only a few ingredients, it's quite easy to put together, too.
Pumkin Custard Cupcakes (gluten-free, dairy-free, vegetarian)
Makes 12
1 15 oz can of pureed pumpkin
1 14 oz can of cream of coconut
2 eggs, whisked
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Line cupcake tins with cupcake liners. Make sure the cream of coconut is thoroughly mixed. In a bowl combine the pumpkin puree, cream of coconut, eggs and stir in the spices. Pour the mixture into the liners 3/4 full and bake for 25 minutes. They are done when a knife comes out of the cupcake clean.
Let the cupcakes stand for at least ten minutes before eating, or the liners will be difficult to peel off.
They can be a breakfast item if you lay off the chocolate, or make a sweet dessert when drizzled with chocolate.
5 comments:
Does this have a panna cotta-like texture? That sounds really good...with no flour, I cant imagine it being very cakie. I love pumpkin, so I'll have to mark this one to try!
Good question, Tiffany. It's more like the inside of a pumpkin pie texture. In fact, it's just like that. The only thing that makes it cupcake-like is the size and shape. I tend to have a thing for individual sized desserts ;)
Even better, I love pumpkin pie :) I will definitly try this one out
Nice! Thanks, Tiff. It'd work well baked as a crust-less pie, too.
Looks bad, sounds delicious. But then not everyone is a beauty queen no?
x x x
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