Friends of ours are getting married this weekend and I couldn’t be more excited. Or I thought so, until she told me they were having a dessert table and friends were contributing. My original plan, a pumpkin and cream mousse, wouldn’t make it through the storage/travel process, so I went with option two: Caramel Pecan Pumpkin Bar Bites with a Cinnamon Cream Cheese Frosting (gluten free of course! Not only for me, but for the bride).
While these are usually made into bars, I made them into bites, easy transport and display for a wedding. But, your choice!
I look for ways to make gluten free foods taste normal and delicious, this mission was no different. I was happy with the results! Best of all, it’s super simple. Recipe below!
Ingredients:
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- 1 Can of Pumpkin (15 oz)
- 1/2 cup milk (my first batch I missed this and it turned out fine)
- 1/3 cup oil
- 1 tsp cinnamon
- 1/4 cup crushed pecans
- 4 eggs (or 2 eggs, 4 egg whites)
Frosting
- 1 can of Betty Crocker Whipped Cream Cheese frosting
- 1 tsp cinnamon
- 1/4 cup gluten free caramel sauce. Check around, some sneak wheat starch or flour in as a thickener, I found mind in the gluten free section of my grocery store.
Directions:
- Preheat oven to 350 degrees.
- Mix all ingredients together (no heavy duty mixer required).
- Pour into mini-muffin tins (greased if going straight into the tin, not greased if using a mini-cupcake wrapper).
- Bake for 15 minutes or until toothpick comes out clean.
- Mix ingredients for the frosting.
- Allow to cool, pipe frosting over the cupcakes, and done!
Simple and delicious. Give them a try today!
Take Two 
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