Tuesday, September 25, 2012

Pumpkin Season - Gluten-Free Chocolate Pumpkin Cupcakes - Using A Brownie Mix

This is a quick easy way to get your chocolate and pumpkin all in one bite!

This brownie mix has additional chocolate chips in the package, so other brownie mixes may not taste as good without adding about a half cup of chips.

My friend Cathy over at The Dutch Baker’s Daughter has whipped up some good looking Chocolate Pumpkin Cupcakes, I had to go it alone in using a brownie mix. Since I have a couple cans of pumpkin, I will use cake mix next time.

Gluten-free baking takes just a little more adjusting in the liquids or it could be a bit ‘gummy’.

These turned out quite moist.   If removed from oven a few minutes early, they are slightly pudding-like inside.   I liked the both ‘pudding-like and cupcake-like.

I chose not to frost them, so I sprinkled  chopped pecans on top.

Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcakes - Using A Brownie Mix
1/2 box Gluten Free Pantry Chocolate Truffle Brownie Mix
1 tsp baking powder (aluminum free)
1/4 tsp nutmeg
1 pinch ground cloves or allspice
1/4 tsp cinnamon
1/2 cup pumpkin, canned
2 tbsp butter
1/4 cup egg white product (or 1 egg)
2 tbsp 2% milk, if needed
1 tsp finely chopped walnuts or pecans, optional
·         Beat pumpkin, egg, spices, extract, butter until smooth, and continue beating in the brownie mix and baking powder, adding milk as needed.  Beat additional minute.  
·         Divide into 10 cupcake paper covered cupcake cups.   Optionally, sprinkle the nuts evenly over the tops
Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcake
I stuck a white chip in center of each, did not change flavor
·         Bake in pre heated 350F oven for 20 to 22 minutes.  Check with toothpick at 20 minutes.  Allow to cool before serving
Chocolate Pumpkin Cupcake
Chocolate Pumpkin Cupcake
removed early about 18 minutes
Chocolate Pumpkin Cupcake
baked 22 minutes
Servings: 10
Nutrition (as prepared): 121 calories, 4.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 2.4g saturated fat, 6.4mg cholesterol, 90mg sodium, 42.5mg calcium, 41.3mg potassium, 2mcg folate, 54.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.3IU vitamin d, <1mg zinc, 20.1g carbohydrates, 1.6g fiber, 18.5g net carbohydrates, 14.4g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 1.5g protein.

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