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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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I think you are fine. You are wiping off anything that was left out before using.

Wonderful news! Congratulations!! ??

I'll look for the crust in the recipe section. So it set well good then hopefully I can pull it off however I'll humbly admit I'm no chef like you . So let's hope for my best ?

Thank you for your reply! I live with my parents , who eat gluten every single day , and i vigorously wash my hands, don't touch ANYWHERE but my food when im cooking. I clean again shared kitchen equipments such as glass cutting board , stainless stell pans,pots and things like that (no wood ,p...

Ok great. Should I be Warned of any side effects. I hope not.