Sensitive Sweets specializes in vegan, gluten-free, dairy-free, egg-free, soy-free, peanut-free, tree-nut-free products.
Cupcake Cups are gluten-free, non-GMO, allergy-friendly and vegan cupcakes in a push-up container—baked fresh and shipped nationwide.
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Fall is here, and it’s time to put all those pumpkins to yummy use. If you crave the seasonal staple but don’t want to consume so much sugar, these recipes from Simple Mills present better-for-you alternatives. Made with nutrient-rich ingredients such as almond flour and coconut sugar, Simple Mills’ mixes are certified gluten free and contain less sugar than competitors.
* If using coconut oil, make sure that it is melted and cooled enough to hold your fingertip submerged in it. This is a good litmus test for a temperature that won’t cook the eggs.
Preheat the oven to 350° F. Spray or lightly grease two mini muffin pans and set aside.
In a large mixing bowl, beat the eggs, then whisk in the oil and water.
Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.
Add a heaping tablespoon of batter to each compartment of the prepared muffin pans.
Bake for 10 minutes, until the tops are domed and firm to the touch, and a toothpick comes out clean. Remove from the oven and allow to cool for 5 minutes in the pan before transferring to a wire cooling rack.
While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. If you’re having trouble getting the cinnamon-sugar to stick, you can very lightly brush or spray the muffins with melted oil or butter before you dunk them in the cinnamon sugar. Once covered, place each muffin back on the wire rack to finish cooling.
Serve immediately.
Recipe courtesy of A Clean Bake.
Preheat the oven to 350° F.
Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.
Fold in cranberries.
Pour batter into a lightly greased 8 x 4-inch loaf pan.
Sprinkle with pecans and pumpkin seeds.
Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan.
Cool 10 minutes before removing from pan.
Preheat the oven to 350° F.
Whisk eggs, water and oil in a large bowl. Add baking mix; whisk until well blended.
Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full.
Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.
Frost and garnish with cinnamon, if desired.
The new issue of Gluten-Free Living arrived in my mailbox yesterday. The cover is gorgeous, cupcakes with pink frosting and sprinkles. I typically do not write articles, but every now and I then I enjoy doing interviews or expanding a blog post a little bit. I happened to do the interviews of our cupcake panelists that correspond with our delicious looking cover.
At the end of an article there is typically a little “blurb” about the author and my blurb says “Kendall Egan is advertising manager for Gluten-Free Living. She and her son follow a gluten-free diet. So, she has made countless gluten-free cupcakes. Her favorite is terribly unoriginal Devil’s Food chocolate cake with chocolate frosting.”
Last night, I was participating in an interview committee for my school district and a text message plinks into my phone. I ignored it until a break and then I checked to make sure one of my kids wasn’t stranded somewhere without a ride.
My celiac sent me the following text message, in full text-speak, “I cant w8 4 those chocolate cupcakes with chocolate frosting, I cant w8 4 U to make some of those.”
My first reaction was laughter, what a smarty pants because he knows that I am just a terrible baker. But, my second reaction was a nice feeling of pride. If he saw the little blurb at the end, that means he read the magazine and he read my article. That made me very happy.
Of course, the wise guy just texted me forty-five minutes ago and asked, “did u finally make some of those devils food chocolate cupcakes with chocolate frosting?” I did not, but I quickly ran downstairs and threw some frozen cookie dough in the oven so warm chocolate chip cookies will have to do!
