Gluten-Free Pumpkin Pecan Boyfriend Bait Cupcakes

I got this recipe years ago from author and blogger Melissa McLean Jory. While I love to cook, this is one of the only things that I bake. (This recipe and these vegan chocolate chip cookies.) Baking takes precision, whereas with other forms of cooking, I feel that I can be more playful and experiment with various ingredients—without any measuring involved. 😉 This recipe is my go-to for a Thanksgiving potluck or holiday get together (although they’re good any time of year).

Ingredients

• 1 1/2 c. gluten-free baking & pancake mix – I currently have Bob’s Red Mill, but there are lots of options
• 1 1/2 tsp. 5-spice blend (or you can use 1 tsp. cinnamon + 1/4 tsp. nutmeg)
• 1/3 c. organic Turbinado sugar (or another form of sugar)
• 1/4 c. coconut oil (melted)
• 2 large eggs
• 1 tsp. vanilla
• 1 1/2 c. pumpkin purée
• 1/2 c. chopped pecans
• 1/2 c. chocolate chips (optional, but highly recommended!!)

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together pancake mix with the 5 spice blend. Set aside.
3. Place melted coconut oil and sugar in mixer bowl and mix on medium speed until well blended. Blend in eggs (one at a time), vanilla and pumpkin pie purée.
4. Slowly add dry ingredients and mix on low speed until well blended.
5. Fold in chopped pecans and chocolate chips.
6. Fill paper-lined muffin tins 3/4ths full and bake for 22 to 26 minutes, or until an inserted toothpick comes out clean.
7. Cool on wire rack.

Melissa says that you can top with cream cheese frosting or vanilla ice cream, but I have never tried that because I think they are great on their own.

P.S. – I think that the chocolate chips are really a must.

It’s two weeks until Thanksgiving! Gobble gobble.

– Kacie