Mini Gluten-Free PUMPKIN PIES
It’s that time of year! The weather is getting a little more brisk. I seriously can’t get enough of Pumpkin Lattes (only 1 pump NOT 3 please!) And baking seems like the right thing to do.
This recipe transformed itself from what was supposed to be a pumpkin muffin (moist, light and fluffy) to what it is now…a true Mini Pumpkin Pie in a convenient “on the go” little muffin shape. Super moist and full of that delicious “Pumpkin Pie” flavor but without the Gluten guilt and also Diabetic friendly. These Gluten-Free Pumpkin Pies are awesome by themselves, but my preference is to top them with a BIG dollop of whipped cream or, (if you want to be a little more decadent) Cream Cheese Icing! These are great for making in large batches and freezing for later enjoyment. Thaw in frig or on counter overnight. Best served slightly warm.
Ingredients: Makes 12 Mini Pies
6 Tbsp Butter (room temp)
1/4 cup Honey
1/4 cup Splenda Brown Sugar blend (if you want to use regular brown sugar, you would use 1/2 cup)
1 tsp Vanilla extract
1 1/2 cup Pumpkin Puree (canned pumpkin)
1/4 cup + 2 Tbsp Sour Cream
2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Xantham Gum
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/4 cup Milk
2 Cups Gluten-Free Flour*
*I used 2/3 cup Sorghum flour, 2/3 cup White Rice Flour, 2/3 cup Tapioca Starch
Each Mini Pie contains approx. 28 grams of carbohydrates
Just a note: I did attempt to make them with only a sugar substitute and they turned out with the same great consistency, but I couldn’t get past that “fake sugary” aftertaste, if you know what I mean! If you prefer to lower the carbs even more, use whatever sugar substitute you prefer in place of honey and brown sugar, however please keep in mind that if you use only a granular sugar you might want to increase the milk by 1/8-1/4 cup. Cheers!
Preheat oven to 400 degrees. Grease muffin pan. Beat butter, honey and brown sugar together until creamed. Add eggs and blend again. Add the rest of ingredients with the exception of the milk and flour. Blend well. Add milk and flour and give it one more beating! Batter will be the consistency of a thick cake batter.
Unlike most typical “muffins” fill greased or lined muffin tins almost to the top! They will rise but not much and after cooling they do deflate a little as well. Cook for 22-25 minutes or until toothpick comes out clean. Let cool in pan for about 10 minutes, remove and enjoy as listed above. Makes 12+ Mini Pumpkin Pies.
Make a double batch and freeze for a quick holiday treat at a later time!
My basis for this recipe was derived from EatingGlutenFree.com. I tweaked it to make it more Diabetic-friendly and used my own GF Flour mix. I also played with the amount of certain ingredients and the oven temp. Thank you ladies!