gluten free pumpkin pound cake
If you haven’t figured it out by now, my husband has a bit of a sweet tooth. In fact, he’s pretty much my go-to taste tester for these recipes because he is extremely picky when it comes to gluten free food. Now, a few weeks ago, he had a piece of pumpkin poundcake at his favorite coffee shop and kept talking about it. My mature response? Challenge accepted!
Pumpkin Pound Cake
- 1 ¾ cups gluten free flour (again, Namaste Perfect Blend has been my go to choice)
- 1½ cups sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup vanilla greek yogurt
- 1 tsp vanilla extract
- 3 egg whites
- 15oz canned pumpkin
- Preheat oven to 350°
- In a bowl, combine your dry ingredients.
- In a separate large mixing bowl, combine sugar, yogurt, egg whites, and pumpkin.
- Slowly mix in the dry ingredients
- Pour into a greased loaf pan and bake for 75 minutes. Make sure you double check with a tooth pick! Pound cakes are more dense and can take a bit longer to cook through!
- Allow cake to cool completely before coating with glaze.
- 1 egg white
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp water
- Whisk egg white, vanilla, and 1 tbsp water
- slowly add powdered sugar to form a glaze. Slowly add the second tbsp of water if your glaze is too thick
Goodbye Halloween! Hello Thanksgiving! Time to make the transition to the next holiday! Now, I am definitely one of those people that absolutely loves this time of year. However, if I am to be perfectly honest, I may love it a little too much and struggled to NOT pull out the Christmas decorations while looking for my Thanksgiving centerpieces. I nearly justified putting up a Christmas tree as long as I didn’t put the ornaments on. Yeah. I’m one of those. You would think I was six instead of thirty-something! So this recipe is a perfect reflection of my holiday dilema! Christmas gingersnap cookies combined with yummy fall pumpkin? Ah-maze-ing!
- ½ cup of pumpkin puree
- ¼ cup of maple syrup
- 1 large egg
- ½ cup of butter, softened
- 1 cup sugar, plus more to roll your cookies in
- 1 ¼ teaspoon vanilla extract
- 2 ½ cups gluten free flour (again I used Namaste Perfect Blend)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- In a medium bowl, whisk together flour, baking soda, spices, and salt.
- In a large bowl, beat the butter and 1 cup sugar together until smooth.
- Add the pumpkin, maple syrup, egg, and vanilla extract to the large bowl and mix until well combined.
- Add dry ingredients to large bowl slowly and mix until combined.
- Chill dough for 1 hour. If you skip this step your cookies may not be soft and fluffy!
- Peheat oven to 350° F.
- Place small amount of sugar in a small bowl.
- Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
- Bake for 10–12 minutes, or until cookies look cracked and set at the edges.
- Allow the cookies to cool for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely. They will be soft when you remove them from the oven, but if you allow them to cool before transferring them to the wire rack will alow them to set and firm up just a bit!
Did you know that pumpkin seeds are incredibly healthy? They are terrific sources of heart healthy magnesium, zinc, which is not only great for your immune system but great for your skin, and fiber. I loved carving pumpkins as a kid (okay as an adult, too), but all too frequently we would toss the seeds into the garbage with the rest of the guts! I didn’t think that cleaning the seeds and roasting them would be worth all the effort when I could just go to the store and buy a bag. I was wrong. Yeah, they take a bit of work to clean and then time to roast but OMG. Delicious. They are now one of my favorite fall treats!
- Clean the seeds of any pumpkin guts! No orange on these babies!
- Boil for 10 minutes in salt water (1tsp salt). This extra step creates a crispy outer shell.
- Drain & dry. I use a paper towel to pat the seeds. They stick to the towel, but you can pick them up with your fingers
- Season ‘em. Spread seeds on baking sheet and drizzle with extra virgin olive oil. You can cheat here and use a spray as well. I think it gets the job done easier and you end up using less oil (unless you get trigger happy!). Sprinkle with sea salt .
- Roast ‘em. Place baking sheet in the oven at 300F for 15 minutes, then remove and shake/toss seeds and continue roasting for 10-15 more minutes. Be careful not to burn the seeds! They are done when they have a nice golden color!
Now if you want to try other yummy spices, complete the first two steps (boil, drain & dry). THEN roast at 300 for 15 minutes to dry them. Toss seeds with olive oil, sea salt and spices, then return to oven and roast for 15-20 additional minutes until crispy/golden.
- brown sugar, chipotle powder, ground cumin
- grated parmesan cheese
- cinnamon & sugar (do not add salt!)
Pumpkin is full of vitamin A, vitamin C, and zinc. Together, these help create gorgeous skin! Since I seem to be on a pumpkin kick lately, here is an awesome scrub to use to try to avoid that winter skin slump!
Pumpkin Body Scrub (please note BODY, not FACIAL scrub)
- ½ cup pumpkin puree
- ½ cup brown sugar
- ½ tsp cinnamon
While in the shower (and its best to let your skin soften a bit so I usually do it after I wash my hair), apply scrub in a circular motion from your feet up to your arms! Rinse and pat dry with a towel, apply your favorite lotion to help hydrate your skin even more.
Given that it is fall and pumpkins are super yummy, here is my favorite recipe for pumpkin cupcakes. Now I’m a huge fan of not reinventing the wheel. Betty Crocker makes a fabulous gluten free cake mix which I love to “fancy up” depending on the season! Why struggle with mixing different flours when you don’t have to!?!? Thanks Betty!
Pumpkin Spice Cake:
- 1 box yellow cake mix (gluten free of course!)
- 1 tbsp. pumpkin pie spice
- 1 ½ tsp. cinnamon
- 15 oz. pumpkin puree
- 3 eggs
- ½ cup vegetable oil
- 2 ½ tsp vanilla extract
If you don’t have pumpkin pie spice on hand you can mix up a batch of your own! This will make 7 tsp of pumpkin pie spice so you will have a bit left over to use later!
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 2 tsp ground ginger
- Preheat oven to 350 degrees
- Line pans with your favorite cupcake liners
- Mix together cake mix, pumpkin pie spice, and cinnamon and set aside
- In a large bowl, mix pumpkin, eggs, oil and vanilla extract until smooth
- Add cake mix/spice mixture slowly
- Fill cupcake liners to ¾ full and bake for 18-20 minutes. Keep a close eye on them though after 15 minutes to make sure they don’t burn!
- Allow cupcakes to cool completely before frosting!
Whipped Cream Cheese Frosting
- 8 oz cream cheese, softened (and no cheating with low fat versions here!)
- 1 cup powdered sugar
- 1½ teaspoon vanilla extract
- 16 oz heavy whipping cream
- Beat cream cheese and powdered sugar until smooth
- Slowly add vanilla and continue to beat mixture
- Slowly add in heavy cream and continue to beat until stiff peaks begin to form
- Pipe onto cupcakes and enjoy!