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Gluten Free Pumpkin Cupcake
AROUND THE WORLD IN 80 CAKES16Ingredients
50Minutes
160Calories
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Ingredients
US|METRIC
26 SERVINGS
- 3 cups gluten free flour (14 ounces by weight, mix, recipe below)
- 3/4 tsp. xanthan gum
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 15 oz. pumpkin (can of)
- 3/4 cup milk (dairy free, I use rice milk)
- 2 tsp. apple cider vinegar
- 10 1/2 Tbsp. organic shortening
- 1 1/2 cups brown sugar (lightly packed)
- 1 tsp. vanilla extract
- 4 1/2 tsp. egg replacer
- 6 Tbsp. milk (dairy free, to mix with egg replacer)
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Directions
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat0.5g |
Cholesterol0mg0% |
Sodium210mg9% |
Potassium150mg4% |
Protein2g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber1g4% |
Sugars9g |
Vitamin A25% |
Vitamin C4% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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