Pumpkin Cupcakes, Cake or Squares

4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup white sugar
3/4 cup brown sugar
1 (15 ounce) can solid pack pumpkin puree
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup millet (Bajiri) flour
1/2 cup cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons xanthum gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla

1.Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking pan, (bake for 25-30 min.) 11×15″ cookie sheet (bake for 15-20 min.) or a 24 cup cake pan (bake for 20-25 min.)
2.In a mixer bowl, mix the eggs, oil, applesauce, sugar and pumpkin until smooth. Combine dry ingredients and stir into the pumpkin mixture.
3.Spread evenly into the pans and bake until a tester comes out clean.
(25 minutes for muffins or squares, 35 minutes for cake.)

For a spectacular Thanksgiving or Christmas dessert, serve cupcakes warm, topped with a dab of caramel or salty caramel sauce and a small scoop of ice cream.

Don’t forget the coffee


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