1-1/4 cups of Gluten Free baking flour (I use Bob's Red Mill)
3/4 cups of yellow corn meal
1/4 cup of natural sugar
2 teaspoon baking powder
1/2 teaspoon of salt
1 cup soy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch (mixed with 1 tablespoon of water)
1 can organic pumpkin pie filler and mix with the ingredients listed below:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Heat oven to 400 degrees. Grease muffin pan. Combine and mix dry ingredients. Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened. Mix pumpkin filler with spices and mix into batter. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Do not use Martha Stewart cupcake liners, they stick!!! :)
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