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Pumpkin Pie Cupcakes (Gluten-Free)

This recipe comes to us from ‘Sweetfudge” in the Gluten-Free Forum.

Ingredients:
One 15 ounce can pumpkin
One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

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Directions:
1. Preheat oven to 350 degrees F.
2. Put baking cups (liners) into a muffin/cupcake pan.
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
4. Pour mixture into each cup about until about ¾ full.
5. Bake until toothpick inserted in center comes out clean.
6. Cool. Garnish as desired.

Store leftovers covered in refrigerator.

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1 Response:

 
r weinbach
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
04 Nov 2007 4:47:15 AM PST
How long do you bake this recipe? I made it once and had to keep checking it. I have no idea how long it would take if I didn't open the oven several times. I am baking it today and thought maybe someone had written in to give that answer. They were very tasty when I made them last year.




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