Of course we all find it delightful to hear people say how delicious it is, how beautiful it is, etc. However, my favorite compliment is when someone tries something they actively don’t like, and they love it.
Take my cousin Beth for example. I offered her one of these pumpkin cupcakes last night and she said, “Oh, I don’t like pumpkin in desserts at all — pumpkin has no business being in anything sweet. In fact, I think pumpkin pie should might as well be called a vegetable side dish.” (She’s funny, that cousin of mine.)
She said she loved that the pumpkin flavor wasn’t too strong, they were super moist and just sweet enough to be a scrumptious dessert. And I might add they’re also light, fluffy and full of comforting, flavorful fall spices, that will keep you coming back for more. And please forgive me if I’ve said this before, but I think this is my favorite, most successful gluten-free baked good ever!
- 1 15-ounce can pumpkin purée
- ¾ cup plus 1 tablespoon palm sugar see notes
- 2 eggs
- 1 egg yolk
- ¼ cup honey
- 1½ teaspoons vanilla
- 1¼ teaspoon cardamom
- 1¼ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cloves
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- 1 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- ¼ cup apple juice
Preheat the oven to 325 degrees F, adjust a rack to the center, and line a 1-dozen cup muffin pan with paper cups.
In a large mixing bowl, whisk the pumpkin with ¾ cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently.
Now add the flour with the baking soda and mix.
In a very small sauté pan or saucepan, bring the apple juice to a boil and then immediately mix it into the batter.
Fill each paper cup almost all the way up, but be sure it's at least ¼-inch from the top.
Sprinkle each one with a bit of the remaining tablespoon of sugar.
Bake in the preheated 325 degree F oven just until they become solid, about 25minutes.
Let the muffins cool in the pan on a rack for about 10 minutes.
Serve warm or at room temperature.
I love the subtle caramel flavor that the palm sugar adds, but golden or dark brown sugar is great, too.