GLUTEN FREE PUMPKIN CIDER MINI CAKES.

In the spirit of Thanksgiving, I am obsessed with pumpkin.  Being thankful too, but really also a lot of pumpkin.  However, I am not attempting to make a gluten free pumpkin pie.  Not this year anyways.  Instead, I'm translating this pumpkin love into just about everything else.  You'll see.  Watch out pumpkins and blog readers.  I'm coming for you.

These Pumpkin Cider Mini Cakes are very moist, but also very light.  They could work as muffins too, but I have these great little mini cake tins that seemed just right for the job.  Since these little guys are not super rich, you can easily polish of one on your own but of course they are a nice size for sharing as well if you don't feel up to the task.

Speaking of feeling up to the task, I got caught up in the moment and decided that instead of buying a can of ready made pumpkin puree, I was going to take home a beautiful little orange pum'kin instead.  The next morning of course when I was faced with all of the days activities and what seemed like a small amount of time, I have to be honest I regretted this decision. However, I realized that it really is super easy and simple to make your own pumpkin puree, and I felt much better about it then opening up a can.  Plus, I had lots leftover for many other pumpkin creations.  Besides, I always love a good excuse to buy a pumpkin.

If you are going to make the pumpkin puree from scratch, start by cutting the pumpkin in half lengthwise, and scooping out all the insides.  Be sure to save the seeds for roasting later too.  Once the inside is clean, cut the halves in half again, so that you have four quarters in total.  These will cook faster, making your job easier.  Grab a rimmed baking sheet and place the pieces cut side down, and then add a cup of water to the pan.  Bake at 400 degrees for 30 minutes.  When ready, the flesh will be tender and the skins will be a deep, dark orange colour.  Let these cool until easy to handle, then peel of the skins and blend the chunks of pumpkin.  You could throw these in a food processor to puree them, or if you want to reduce the amount of dirty dishes like I always do, just use a hand blender in a large measuring cup or bowl.  Then your pumpkin puree is ready to be baked into tasty little cakes!

There is a local ice cream shop down the road from us that makes all their own ice creams by hand, and in the fall they create the most amazing pumpkin pie ice cream.  Delicately spiced and so very deliciously creamy, this ice cream would be the perfect accompaniment to these little cakes.  A nice vanilla bean flavour would work too, but come on, go big or go home people!

Gluten Free Pumpkin Cider Mini Cakes

2 cups all purpose gluten free flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
15 ounces pureed pumpkin
2 large eggs
1/3 cup grapeseed oil
1/4 apple cider

For the topping:
Teensy tiny bit of melted butter
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Spray the cake tins with oil and set aside.  Combine the flour, sugar, baking powder, spice and salt in a large bowl, whisking to make sure everything is mixed together.  In a separate bowl, stir together the pureed pumpkin, eggs, oil, and cider.  Add the wet ingredients to the dry ingredients and whisk until combined.  Pour into cake tins and bake 350 for 30 minutes until the top springs back and toothpick comes out clean.  Cool the cakes on wire racks.

In a small dish, mix together the sugar and spices for the topping.  When the cakes are completely cool, brush the tops with the tiniest bit of butter, and dip them in the sugar mixture until the top is all covered in deliciously spiced sugary goodness.