Spiced Chocolate Pumpkin Cupcakes

So it’s my friend’s birthday party tonight. She’s got a wheat allergy (not quite the same as being gluten-intollerant, as you’ll see by the recipe), so I’m keeping that in mind with my Wonderous Edibles contribution.
Spiced Chocolate-Pumpkin Cupcakes
¾ C buckwheat flour
½ C oat flour (amaranth or barley flour may be substituted, but the consistency will change)
¼ C cocoa
2 tbsp cornstrach
1 tsp baking powder
1 tsp baking soda
Pinch salt
Pinch each: cloves, cinnamon, & nutmeg
1 C yoghurt (or paneer, or (ooo) cream cheese, or sour cream… you get the drift)
¾ C sugar
¼ C canola oil (scant) OR margarine
¼ C pumpkin butter (or mashed pumpkin – which will be less sweet, but that’s not really a problem here)
2 eggs
1 tbsp vanilla
¼ C chocolate chips
Preheat oven to 350F
Blend (with a fork) all dry ingredients (except the sugar) in a large bowl
In another bowl, blend together sugar + all wet ingredients until smooth
Wet ingredients to dry ingredients and mix until smooth (low gluten means over-mixing is less of a problem)
Add chocolate chips and mix in until well-distributed
Spoon mixture into paper-lined muffin cups
Bake for 20-25 minutes
Allow to cook
Frost with cinnamon-spiced chocolate icing
¾ C icing sugar (more if needed)
½ C margarine
1 tbsp cocoa
Pinch cinnamon
Blend everything together, then spread (or pipe) onto already-cooled cupcakes. Add chocolate sprinkles or cinnamon hearts or something as decoration. 😀
With any luck, this will be Delicious and will not give her stomach problems (oats are okay, last I’d heard, it was wheat that was the problem. In spite of the name, buckwheat isn’t a grain (a grass) at all, but is actually a seed that’s related to rhubarb. How cool is that?)
Meliad the Birch Maiden.


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