The gluten-free (not sugar-free) pumpkin cupcakes I meant to make for Valentine’s Day. I finally got around to it today. Rainy days makes me want to bake. I had promised my kids I would make their favorite treat for Valentine’s Day. And then I got busy, and work piled on, and…. and… and the cupcakes never got made. I fell out of integrity with my kids and myself. It felt kinda sh#tty.
Do you ever beat yourself for forgetting, failing or not doing something perfectly? I used to. But now my motto is “Done, not perfect”. It’s much more loving and kind. And when I’m kind to myself, I teach others how to treat me.
So now I’m back in integrity. A week late. Better late than never. I feel much better. And yes, it’s my famous secret recipe. I’m sharing, cuz I love you.
Who says pumpkin is only for Halloween and Thanksgiving?!
Gluten-free Pumpkin Cake or Cupcakes
2 cups of sugar
1 cup of vegetable oil
4 eggs, beaten
1 small can of pumpkin
1 tsp. soda
½ tsp salt
2 tsp. baking powder
1 ¼ tsp. cinnamon
1 7/8 cup of Bob’s Red Mill Gluten-free 1-to-1 Baking Flour flour (2 tbsp. off of 2 cups)
Mix all ingredients and bake at 325 for 20 -30 minutes in 16 x 11x 1 bar greased pan or cupcake tin.
6 oz. cream cheese (not whipped or lite)
12 Tbsp. butter
I love gluten-free recipes. Share your favorites in the comments.