Monday, September 26, 2011

Pumpkin-Carrot Treats, Three Ways



We just celebrated my little fluff muffin's fifth birthday and for the event, in the name of pumpkin, I made a few baked goods to suit both guests and furry friends! With one can of pumpkin, I made dog treats, cupcakes, gluten free cupcake bites and had enough for pumpkin donuts the next day (check back for that one soon!!) I thought that was stretching pumpkin too far but I think it worked out just right.

I didn't sample the dog treats like some party members but I have to say, the gluten-free bites were my favorite over the gluten-filled cupcakes! Wonders never cease. Both were delicious, so you might just need to try them all for good measure!!


Pumpkin-Carrot Gluten-Free Dog Treats

1 c brown rice flour
1 egg
1/2 c canned pumpkin
1 tbs grated carrot

-Combine ingredients, mash out onto a piece of parchment paper (like you would a biscuit dough to about 1/4 inch.) Cut with cookie cutter, place on a cookie sheet lined with parchment paper and bake at 350 for 20 minutes per side or until completely dried out. Store in air-tight container.


Gluten-Free Pumpkin Carrot Cupcakes
makes 24 minis

3/4 c brown rice flour
3/8 tsp xantham gum
1/2 tsp baking soda
1/4 tsp salt
1 and 1/2 tsp cinnamon (and a dash of nutmeg, cloves, allspice, ginger!)
1/2 c brown sugar
2 tbs sugar
2 tbs vegetable oil
1 c grated carrots
1 egg
3/8 c canned pumpkin
1/2 tsp vanilla

- Combine dry ingredients in a medium bowl with a whisk or fork. Add in carrot, egg, pumpkin and vanilla and stir to incorporate. Bake in greased tins at 350 for 8-10 minutes or until toothpick comes out clean. Allow to cool slightly in pan before placing on cooling rack. (Top with cream cheese frosting when cooled. Recipe at bottom of post.)


Pumpkin-Carrot Cupcakes with Cream Cheese Frosting

3/4 c cake flour
1/2 c all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg (and a dash of cloves, ginger and allspice for good measure)
1/4 c vegetable oil
3/4 c loosely packed brown sugar
2 eggs
1/2 c pumpkin
1/2 tsp vanilla
1 and 1/2 c grated carrots

- Mix dry ingredients together. Add in wet to combine. Pour into lined cupcake tins. I adapted this recipe from the food network website and they said 10 cupcakes but my batter made 11, probably because I changed a good bit. Strange number, I know.

For the Frosting

4 oz. cream cheese
4 tbs butter
2 c sifted powdered sugar
1 tbs orange juice
1 tsp vanilla

-Mix cream cheese and butter until smooth with a hand or stand mixer. On low speed, add sugar, oj and vanilla until lump free.





7 comments:

  1. You certainly stretched out a can of pumpkin daaaaahling, am loving these beautiful sweet treats :D
    *kisses* HH

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  2. Wow. Is it really pumpkin season? Fine, I'll turn my mind over to fall. :) All your treats look great, even the dog ones!

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  3. Anna, I would love to try the pumpkin carrot cupcakes with the cream cheese frosting...so pretty and great combination.
    Hope you are having a fantastic week :-)

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  4. What great pumpkin treats! It's hard to think of Autumn here in the UK as we bask in ridiculously warm weather, 26 degrees (78)!!! I'm planning lunch in the garden for family and friends tomorrow! GG

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  5. I'm loving anything pumpkin right now! The mix of pumpkin and carrot sounds great too. Can't wait to see the pumpkin doughnuts!

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  6. It's a pumpkin marathon at your house! I am amazed that you made doggie treats. You're an excellent mom.

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