Slow Cooker Pumpkin Cake - Gluten Free

We mostly use slow cooker and Crock Pot synonymously…. One is  generic and one is brand.  They come in all sizes and with extras.  I prefer the simple ones… just put the food in and turn it on low or high or keep it warm.

I have bought at least 3 of the larger ones and then donated or given away.  Recently I sold one in a garage sale for $5.  Actually it was marked $10, but one lady switched the price and wanted to argue, so I let her have the crockpot for $5.  Hoping she finds good use of it though..

The actual crock pot that was used today is a few years old and my favorite.

Back to the cake… I saw a crock pot regular cake in my news feed and decided to keep the link.  This wasn’t the first time I’ve seen them, but with this cold weather, I was getting restless and I still have a few boxes of mixes left over from the holidays.

I only had one vanilla cake mix, so decided to use it. Beware all gluten free cake mixes aren’t the same, so some may need less liquid.  Always start with the water after everything else is mixed.

Now on to making the cake..

---

I modified the recipe using a gluten free cake mix, plus more spices and less water. I also reduced the topping to reduce the calories to almost 50 percent.  This version is moist and delicious. The original version that I modified Slow Cooker Pumpkin Cake

 

Slow-Cooker Pumpkin Cake - Gluten Free

 

Ingredients

 

Cake

1 box (15 oz.) Gluten Free Yellow Cake Mix (used liveGfree)

1 cup canned pumpkin (used Libby’s)

3 tbsp water (reduced the amount of water)

1/3 cup grapeseed oil

4 large eggs (used extra large)

1 1/2 teaspoons pumpkin pie spice, plus 1/2 tsp cinnamon, 1/4 tsp vanilla powder, 1/2 tsp ginger powder and 1 pinch ground nutmeg

 

Frosting

3 tbsp lemon frosting warmed (used Duncan Hines Creamy Lemon Supreme)

 

Procedure

1. Spray or grease your Crockpot generously

 

2. Beat all of the wet ingredients, except water until fluffy, gradually beat in the combined dry ingredients, until mixed.  Gradually add water by tablespoons until desired consistency is reached.

 

 

3. Pour batter into your Crockpot; replace cover and cook 2 hours or until a skewer inserted in the center comes out clean. Remove cover and allow cooling 10 minutes.

 

Use a rubber spatula to loosen the edges and shake it gently to make sure is is loosened.

Turn out onto a serving plate, bottom side down. 

 

 

 When cake has cooled sufficiently drizzle with frosting

 

 

Cut and serve at room temperature.

 

Servings: 16

 

Nutrition (per serving): 179 calories, 6.4g total fat, 1.4g monounsaturated fat, 3.6g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g alpha linolenic acid, <1g saturated fat, 52.9mg cholesterol, 25mg sodium, 28.4mg calcium, 51.8mg potassium, 27.1g carbohydrates, 1.2g fiber, 26g net carbohydrates, 12.9g sugar, 2.4g protein.

---

© 2015 http://retiredwithnoregrets.blogspot.com/

It’s Pumpkin Season - Pumpkin Raisin Spice Muffins - Gluten Free Option

Since it’s pumpkin season, I am trying out different ‘pumpkin’ goodies!

Yesterday, I read a post on Appetite for Health and noticed a recipe for Pumpkin Spice Muffins that were gluten-free!  It was pumpkin and the rest is ‘history’!

Of course I always use part non-calorie sweetener when baking for myself, so I substituted part granulated stevia for some of the honey.  That makes a drier batter, if additional ‘liquid’ ingredients aren’t used.

My version came out a little drier, but was delicious, just the same.

My version

Pumpkin Raisin Spice Muffins – Gluten-Free

 

 

 

Ingredients

 

Wet Ingredients

1 egg

1/2 tsp vanilla extract

2 tbsp raw honey (or 2 1/2 Tbsp liquid)

2 tbsp grape seed oil

1 tbsp unsweetened applesauce

1/2 cup canned pumpkin puree (not pumpkin pie mix)

2 tbsp granulated Stevia (or sucralose or sugar or honey)

 

Dry Ingredients

1/4 cup GF Bisquick-type mix

1/2 cup sorghum flour, fine-milled

1/2 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp ground cloves

1 pinch ground ginger

1/4 tsp ground nutmeg

 

Add-ins

1/2 cup raisins

1/8 cup chopped pecans

 

Topping (optional)

1/2 tbsp Turbinado sugar (coarse grain sugar)

 

Procedure

·         Preheat oven to 350°F.

·         Line muffin cups with non-stick paper liners, (or spray with cooking spray).

·         Mix all dry ingredients together. Set aside.

·         Beat Wet Ingredients with a hand mixer until combined.

·         Stir in raisins and nuts. Mix just until blended.

·         Divide batter among 12 muffin cups.

·         Sprinkle the Turbinado sugar over the muffin cups, equally.

 

 

 

close-up

 

·         Bake at 350°F for about 20 minutes or until done.

 

 

 

Servings: 8

 

Nutrition (per serving as prepared): 155 calories, 5.6g total fat, 1.4g monounsaturated fat, 2.8g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 26.4mg cholesterol, 120.2mg sodium, 40.6mg calcium, 120.1mg potassium, 5.7mcg folate, 59.9mg phosphorus, 8mg phytosterols, <1mcg lycopene, 2.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 24.9g carbohydrates, 2.2g fiber, 22.7g net carbohydrates, 11.2g sugar, 2.7g fructose, <1g galactose, 2.5g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.6g protein.

 

 

Notes and Tips:

·         If using all non self-rising flour, add 1 tsp baking powder per cup of flour.

·         The large amount of raisins sweetens the muffin. If the amount is reduced, more granulated or liquid sweetener will need to be added.

·         Smooth the tops with a spatula dipped in water(shake water off) before sprinkling with the Turbinado, if a smooth top is desired

·         I always use a 12-cup muffin pan as I can never predict how many muffins I will definitely have.

 

 

 

---

© 2012 retiredwithnoregrets.blogspot.com

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 Cupcakes - Using A Brownie Mix

 

Ingredients

 

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

 

Garnish

1 tsp finely chopped walnuts or pecans, optional

 

Procedure

 

·         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

 

 

 

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

 

 

 

removed early about 18 minutes

 

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.

 

---

 

© 2012 retiredwithnoregrets.blogspot.com