Gluten Free Cupcakes with Cinnamon Flavor.
These muffins are designed to resemble homemade pumpkin pie, cooling on a windowsill – sweet, but not too spicy, with cinnamon, ginger and nutmeg. Ingredients so easy combine into a tender mass that you may find that you bake them all fall.
Photo of the dish: ШаунJames Ahern Time: 1 hour. 25 minutes Difficulty: easy Quantity: 9 large muffins Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 210 gr. gluten-free flour mixture
- 1 tsp ground cinnamon
- 1 1/4 tsp soda
- 0.5 tsp chopped ginger
- 1/4 tsp chopped nutmeg
- 0.5 tsp salt
- 1 tbsp. pumpkin puree
- 3/4 Art. cane sugar
- 2 large eggs at room temperature
- 3/4 Art. vegetable oil
- 2 tbsp. l whole milk yogurt
Recipes with similar ingredients: rice flour, pumpkin puree, brown sugar, eggs, yogurt, ground ginger, nutmeg, cinnamon
Recipe preparation:
- Preheat the oven to 220 ° C. In large metal form for muffins, lay out 9 paper forms.
- In a large bowl, whisk together flour, cinnamon, soda, ginger, nutmeg and salt. Set aside. In another large bowl mix pumpkin puree with cane sugar. (For the best use a stationary mixer.) Mix both eggs one to uniformity. Slowly pour the vegetable oil close to the wall of the bowl while stirring. Add dry ingredients over 1/4 tbsp., Then mix the dough thoroughly until you intervene half flour mixture. Add yogurt and mix. Add the remaining flour and completely mix.
- Fill each of the 9 molds with 3/4 dough.
- Bake muffins for 10 minutes, then reduce the temperature in the oven up to 190 ° C and bake until the muffins turn brown (a toothpick lowered into the center of the muffin should come out clean), in for another 10-15 minutes. Let the muffins stand, cooling, 10 minutes., then move them to the grill and let cool completely. You can to cover the muffins with glaze.
