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Gluten free pumpkin spice mini cakes

Posted Nov 22 2009 10:01pm


I laid in bed this morning, just as the sun was coming up, listening to the tick-tick-tick of rain against the window and the lightly-high-pitched sound of rain draining through the downspout outside.  I have always felt grateful that I have a roof over my head, but now as a homeowner, I am keenly aware of how grateful I am to have a roof over my head that has relatively new shingles and gutters that are properly attached. 

I was thinking contentedly of this as I heard Ben, who got out of bed a few minutes before, in the kitchen feeding the cats.  I rolled over, turning towards the kitchen and listened to him talking with Dewey as he divided the wet food among three small plates (our attempt to make sure Dewey gets his fair share of breakfast). 

“Merrrr-ooowww!” cries Dewey.

“What’s that Dewey?  Little Jimmy fell into the well?”  I hear Ben say, intonating as if he lived in a Lassie movie.

“Rrrrr-ooowww?” is Dewey’s reply.

“Oh, we better hurry, huh boy?”

This morning’s rendition of cat-feeding-theater was particularly humorous and I enjoyed a satisfying giggle, laying there under the warm comforter, feeling happy, content, and fortunate.  I lingered there a pair of minutes more, but as soon as I heard Ben snap off the burner, pick up the pot of water and pour it into the French press, I knew it was time to get up.  Someone else making coffee is about the best reason ever to get up on Sunday morning.

We enjoyed our coffee, slowly, and talked about what we had on tap for the day.  Me?  Off to the artist’s market with a friend, bake pumpkin cakes, organize bills and paperwork, plant tulip bulbs (I hope I’m not too late!), and rake the yard (finally!).  Ben?  Off to get Christmas lights for outside, stain and seal the shoe rack he built, insulate the downstairs windows, clean the gutters, and fix the furnace filter.  To name a few. 

Needless to say, we were busy today. 

And, for those of you who are keeping track - after dinner, after we devoured our pumpkin-cake dessert, Ben asked, “Are you sure we can’t put up the Christmas tree tonight?”

I laughed.  Now he’s just pushing my buttons.

I wish you all a happy Thanksgiving and I hope you are surrounded by loved ones and lives for which you are all grateful.  I know I am.  

Pumpkin spice mini-cakes
These cakes are so moist and delicious!  I did them with chocolate chips, but you could throw in some pecans instead or maybe coconut ribbons. They would be great without any add-ins and maybe with vanilla, chocolate, or cream-cheese frosting. 

1 cup Sorghum flour
½ cup Tapioca flour
½ cup Millet flour
½ cup sweet white rice flour
1 tsp xanthan gum
1 ½ T baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground clove
¼ tsp ground ginger
1 cup pureed pumpkin
2 eggs
1 tsp vanilla
1/3 cup agave nectar
1/3 cup butter, melted
½ cup “butter milk” (any milk + a tablespoon of apple cider vinegar or lemon juice – see note)

Optional add-ins:
1/3 to ½ cup chocolate chips, pecans, coconut, or anything else your little heart desires.

Line 12 muffin cups with paper liners or grease with butter and rice flour.  Heat oven to 350F.

Mix dry ingredients and blend well.  Add pumpkin, eggs, vanilla, agave, butter, and “buttermilk.”  Stir to mix well. 

Spoon into muffin cups and smooth tops with the back side of a spoon if you wish (I usually fill a measuring cup with water and dip the spoon into the water so it doesn’t stick to the dough).


Bake for 20-25 minutes, until slightly golden brown.

Cool for a few minutes before removing to wire rack to cool completely.

Enjoy!

Note:  to make “buttermilk,” pour a tablespoon of apple cider vinegar or lemon juice into a measuring cup and then add any kind of milk (hazelnut, coconut, almond, rice, regular moo cow, etc) to make ½ cup milk.
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