Pumpkin Chocolate Chip Mini-Bundt Cake (or muffins)
makes 6 mini-bundt cakes or 12 muffins
1/3 cup millet flour
1/3 cup teff flour
1/3 cup buckwheat flour (I used light)
1/3 cup sweet rice flour (I used white)
1/3 cup tapioca starch
3/4 cup brown sugar
2 tbsp cocoa powder
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/3 tsp cloves (optional)
1/2 tsp baking soda
3/4 tsp salt
2 large eggs (or egg replacement powder)
1 cup canned pumpkin
1/4 cup vegetable oil ( used canola)
1/4 cup unsweetened applesauce
1 tbsp molasses
3/4 - 1 cup chocolate chips
1/4 cup confectionary sugar
2 tbsp soy creamer (or soy milk or milk of choice)
1 tsp vanilla
1 tsp light corn syrup
Preheat oven to 350 degrees.
Grease muffin tin (12 muffins) or mini-bundt pan (6 mini cakes).
Using a whisk, mix all dry ingredients from millet through salt in a large mixing bowl until well-blended. If there are any lumps, use your fingers to break them up.
In a medium-sized mixing bowl, mix all of the wet ingredients together from the eggs through molasses.
Add the wet ingredients to the dry ingredients. Blend everything together, though be careful not to overmix the batter.
Add the chocolate chips and blend into the batter. Start with 3/4 cup of chips and add the remaining 1/4 cup if desired.
Please note that your batter will be fairly thick.
Scoop into prepared mini-bundt pan or muffin tin.
Bake 350 degrees - 28 - 30 minutes for mini-bundt pan or 20 - 25 minutes for muffins until an toothpick inserted into the middle of one of the mini-cakes or muffins can be removed without any trace of batter. Remove from pan and place on wire rack to cool. Be certain that the cakes/muffins are thoroughly cool before icing.
Measure confectionary sugar into a small bowl. Slowly drizzle in the soy creamer (or milk of choice), blending with whisk to remove all lumps. Add vanilla and corn syrup. Blend well. Drizzle over cooled cakes/muffins.