I can’t remember the last time I made a cupcakes or muffins (though I make a few cakes every month), which is why I asked my sister and her husband to submit their recipe for gluten-free pumpkin cake muffins. I have been watching my sister, Amy from afar and am very proud of her. Amy was once a struggling waitress trying to work her way through college while battling weight issues. Now she’s a Nike model and Elite Beachbody fitness coach. As I write this, she is one of the top 20 coaches in the country, making a very good living by inspiring others. Go Amy! To read more about Amy, visit her blog.
So what does Amy eat when she wants something sweet? I was able to pull this yummy recipe from their hands. It’s a delicious gluten free muffin packed with fall flavors like pumpkin, cinnamon and maple syrup. Made with almond flour and almond butter, these are high in protein. We call them cake muffins because of their light texture and the delicious icing on top, making them a cross between a muffin and a cupcake. Whatever you call them, these are yummy enough — and healthy enough — to eat for breakfast or dessert!
Gluten free pumpkin cake muffins
Ingredients
For the muffins:
2 cups Almond Flour
3/4 cup pumpkin puree
3 tablespoons maple almond butter (Justin’s)
4 eggs
1/4 cup maple syrup
1 tablespoon coconut oil
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
Icing:
1/4 cup GHEE or butter
1/2 cup maple almond butter (or regular almond butter)
4 tablespoons almond milk
1 ½ cups granulated sugar or confectioner’s sugar
2 teaspoons vanilla extract
Method:
For the muffins:
Preheat oven to 350° F/180° C and line a muffin tin with cups.
In a large bowl, mix together all ingredients until smooth. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before icing.
Icing:
Mix together all ingredients until smooth. Before icing your muffins, place into the refrigerator to chill.
With all of the pumpkin recipes floating around this time of year, I needed to make a sweet pumpkin treat for baby! This baby food pumpkin pie is full of healthy ingredients and low in sugar. It tastes yummy and can be served two ways as a meal for baby. Instead of sugary condensed milk, this delicious recipe has Greek yogurt and just a touch of maple syrup (maple syrup is low glycemic), along with fresh roasted pumpkin and warming spices.
You can puree this and serve it as-is or pile it in baby-sized baking dishes. If your baby is younger, between 6-9 months, the simple puree is better because it has a smooth texture. If your baby or toddler is eating a little texture in her food, bake up a mini crust-less pie. Baking this recipe concentrates the flavor so it tastes even yummier.
This may be one of my last pureed baby food recipes. My son, Grayson is almost a year old and he rarely eats baby food (even homemade!). He wants to feed himself, so we are moving on to finger foods.
Ingredients
Method
Preheat oven to 350° F/180°. Cut the pumpkin in half crosswise. Using a spoon, scrape out the seeds.Oil the bottom of the pan with a little bit of olive oil. Place the pumpkin halves cut-side down on the pan and cook for 30-40 minutes, until the pumpkin is soft and a knife goes in easily.
Allow to cool, then scoop the cooked pumpkin away from the outer skin with a spoon. You should get 1 1/2 - 2 cups of puree.
Using a food processor, puree the pumpkin (1 1/2 cups), yogurt, oatmeal, maple syrup and pumpkin pie spice. Taste for seasoning and add more maple syrup and pumpkin pie spice to taste.
Fill 2-3 small baking pans with puree about 1 inch thick and place into a 350° F/180° oven for 20-30 minutes, until the top is slightly browned on the edges. Remove and sprinkle with cinnamon.
It’s October and pumpkin recipes are hitting hard on my blog feeds and Pinterest right now — and it all looks so good. I was due to make my next cake, so scoured recipes for the perfect chocolate pumpkin cake. Yes, I need chocolate in my cake. But I’m a chocolate purist. I don’t want my pumpkin bits mixed up with my chocolate bits. So I came up with this chocolate pumpkin cake with spiced brown butter frosting. The layers keep the two flavors separate, and the brown butter frosting is so incredible, I wrote a blog about it.
Chocolate pumpkin cake with spiced brown butter frosting
This cake looks beautiful with the deep orange pumpkin layers and dark chocolate layers all wrapped up in vanilla bean-specked white frosting. My husband says it’s my best so far. It’s fun to see my baking abilities improve now that I’m up to my sixth chocolate cake (not in my lifetime, but documented on my blog). I tried piping on a few of my other cakes, and wasn’t very good at it. This time I used the back of a spoon to swirl the frosting around once it was on the cake. It worked like a charm.
Chocolate pumpkin cake with spiced brown butter frosting
The cake recipes are pretty basic and I’ve made the chocolate recipe before. I just halved the cake recipes and they cooked up moist and delicious. The cake stays moist in the fridge for a while, too. Mine is going on day three and was even left cut and uncovered for a day. The frosting is adapted from a cooked flour frosting recipe by Leelabean Bakes. This is probably the hardest part of the recipe, since there are some extra steps and lots of waiting for things to chill before proceeding to the next step. It’s all worth it, though. Browning the butter gives it a nutty flavor that matches perfectly with the pumpkin cake.
Serve this cake at your holiday party and you will get rave reviews. I promise. If you do, please take a pic and send it to me…I’d love to see it recreated in someone else’s hands.
Chocolate pumpkin cake with spiced brown butter frosting
Pumpkin cake adapted from Pumpkin Cake III by Sue Case.
Chocolate cake adapted from The Best Chocolate Cake {Ever} by Add a Pinch
Ingredients
Method
Preheat oven to 350°F/175°C. Grease 2 8” round cake pans and line with parchment.
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a mixing bowl.
In another mixing bowl, beat together sugar and oil on low. Add the vanilla and pumpkin puree. Beat in one egg at a time and then gradually add the flour mixture. The resulting batter will be thick. Add it to your pan and give it a tap on the counter to settle it evenly.
Bake in the oven for about 35-40 minutes. The pumpkin layer will take longer to cook than the chocolate layer, so be ready with a toothpick (I use a long bamboo skewer) to test for doneness.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large mixing bowl.
Using your hand or stand mixer on low, add the milk, vegetable oil, egg and vanilla to the flour mixture. Beat on medium speed until well combined. Reduce speed to low and carefully add the hot water. Mix on high for about a minute, scraping the sides.
Pour into the cake pan and bake for 30-35 minutes, until your cake tester comes out clean.
Allow cakes to cool for 10 minutes, then remove from the pans to cool completely on a wire rack.
Using a bread knife, cake cutter or dental floss, slice through each cake horizontally. Assemble with the a chocolate layer on the bottom. Frost with a big dollop of frosting. Add a pumpkin layer, frost. Add a chocolate layer, frost. Then the last pumpkin layer. Frost the top and sides of the cake, using the back of a spoon to make the swirls.
If you are using a vanilla bean, you first need to infuse your milk/cream. This adds an extra step, but all of those vanilla bean specks are worth it. Add the milk, cream and split vanilla bean to a small saucepan. Heat on low for about 10 minutes. Don’t let it come to a boil. Remove the vanilla bean and scrape the seeds into the milk/cream. Allow to cool completely.
Add the butter to a small saucepan over medium heat. Whisk until it foams, then carefully watch until you see brown specks at the bottom of the pan. Don’t let the butter blacken. Remove from the heat and strain the butter. Chill until solid, about 20 minutes. Remove from the fridge, and allow to come to room temperature.
Now that everything is cool, we can start to make the frosting. In a small bowl, whisk the flour into about ¼ of the cooled milk/cream mixture. Once it’s formed a nice paste without lumps, add to the rest of the milk/cream. Add the sugar and heat on low, whisking so you don’t get any lumps. Once hot, the mixture will thicken.
Remove from the heat and allow to cool to room temperature. You can stir periodically over a bowl of ice, or cover with plastic wrap and refrigerate to speed up the process. If you don’t stir or cover, it will form a skin and create lumps.
Add the room temperature browned butter, pumpkin pie spice and nutmeg to a mixing bowl. Beat on medium speed until light in color and fluffy. Add the milk mixture (and vanilla extract, if using), and beat until smooth and fluffy.
https://loveandduckfat.com/chocolate-pumpkin-cake-with-spiced-brown-butter-frosting/
This is my second recipe using cooked flour frosting. It’s my favorite frosting right now. It’s so good; I had to make a separate blog post about it. This spiced brown butter cooked flour frosting is light, creamy and not too sweet. It has a depth of flavor lacking in most frosting that contains just butter and tons of sugar. This is a little harder to make than an American buttercream, but much easier than a French or Swiss buttercream. You won’t have to deal with egg whites, yolks or sugar syrups. I adapted this recipe from the popular “Even Better! Cooked Flour Frosting” by Leelabean Bakes.
Making a brown butter adds an extra step, but is so worth it. The brown butter adds a savory nuttiness to the frosting and pairs beautifully with Fall desserts like the chocolate pumpkin cake I made it for. You can use it to top carrot cake, pound cake, banana bread, apple coffee cake…you could put it on your shoe and it would taste good.
The trickiest part to making a brown butter cooked flour frosting is waiting. You need to allow the hot milk/cream mixture to cool before adding it to the butter. You also need to allow the brown butter to solidify again. As the milk/cream mixture cools, it will develop a skin on top that will ruin the whole batch with lumps. You can do two things to prevent this. Either continue stirring the mixture until it cools, or let it cool with some plastic wrap on top. Using plastic wrap sounds easier, but you end up with a lot of the mix stuck to the plastic when you peel it off. Just fold the plastic in on itself and use your fingers to squeeze it back into the bowl. Problem solved.
Spiced brown butter cooked flour frosting
Spiced brown butter cooked flour frosting
This makes about 3 cups, enough for a 2-layer cake. If you are making this for a 4-layer cake, increase ingredients by ½.
Ingredients
Method
If you are using a vanilla bean, you first need to infuse your milk/cream. This adds an extra step, but all of those vanilla bean specks are worth it. Add the milk, cream and split vanilla bean to a small saucepan. Heat on low for about 10 minutes. Don’t let it come to a boil. Remove the vanilla bean and scrape the seeds into the milk/cream. Allow to cool completely.
Add the butter to a small saucepan over medium heat. Whisk until it foams, then carefully watch until you see brown specks at the bottom of the pan. Don’t let the butter blacken. Remove from the heat and strain the butter. Chill until solid, about 20 minutes. Remove from the fridge, and allow to come to room temperature.
Now that everything is cool, we can start to make the frosting. In a small bowl, whisk the flour into about ¼ of the cooled milk/cream mixture. Once it’s formed a nice paste without lumps, add to the rest of the milk/cream. Add the sugar and heat on low, whisking so you don’t get any lumps. Once hot, the mixture will thicken.
Remove from the heat and allow to cool to room temperature. You can stir periodically over a bowl of ice, or cover with plastic wrap and refrigerate to speed up the process. If you don’t stir or cover, it will form a skin and create lumps.
Add the room temperature browned butter, pumpkin pie spice and nutmeg to a mixing bowl. Beat on medium speed until light in color and fluffy. Add the milk mixture (and vanilla extract, if using), and beat until smooth and fluffy.
https://loveandduckfat.com/spiced-brown-butter-cooked-flour-frosting/
