These cupcakes with pumpkin and ginger are delightful, fluffy, and light. They have a flavor reminiscent of autumn, and the crystallized ginger gives them a delightful zing. These cupcakes are a hit even with pumpkin haters. These are gone as quickly as I can put them out.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 2 pizzas |
Ingredients
- 2 cups warm milk
- 2 teaspoons white sugar
- 1 (.25 ounce) package quick-rise yeast
- 3 ½ cups rice flour
- 1 ½ cups cornstarch
- 3 teaspoons xanthan gum
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 teaspoons white vinegar
- 4 teaspoons canola oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
- Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
- Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
- Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
- Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
- Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.
- Lowfat or whole milk may be used for this recipe.
- Brown or white rice flour both work.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 72 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |