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Gluten Free Pumpkin Carrot Cupcakes Recipe

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This recipe for Gluten Free Pumpkin Carrot Cupcakes is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. all purpose gluten-free flour
3/4 t. Xanthan gum (omit if your blend already contains it)
1 t. baking soda
1/2 t. kosher salt
2 t. ground cinnamon
1/4 c. sugar
1 c. light brown sugar
2 c. shredded carrots
1 T. unsalted butter, melted and cooled
4 T. neutral oil (vegetable, canola or grape seed)
2 eggs at room temperature
7 1/2 oz. pure packed pumpkin
1 t. vanilla extract
4 oz. Semi-sweet chocolate chips
Directions:
Directions:
Preheat oven to 350º. Grease or line a 12 cup muffin tin and set aside.
In a large bowl, place flour, xanthan gum, baking soda, salt, cinnamon, sugar, brown sugar, and whisk to combine well. Add the carrots and stir to combine. Create a well in the center of dry ingredients and add the melted butter, oil, eggs, pumpkin and vanilla, and mix to combine. The mixture should be thick and moist, but not at all stiff. Add chocolate chips and distribute evenly.
Fill the wells of the muffin tin completely with batter and tilt back and forth to level. Bake 25 minutes or until muffins spring back when pressed. Allow to cool 10 minutes in the pan, then transfer to wire rack.
Number Of Servings:
Number Of Servings:
12 cupcakes
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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