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Gluten Free Pumpkin Spice Cupcakes

gluten free pumpkin spice cupcakesToday felt like fall. There was a chill in the air. It rained a gloomy rain. I was wishing I had worn a sweater. This week is framed by college football. An Illini game last Saturday and a Notre Dame game this weekend. Fall has arrived.

And so has the insane amount of weekends filled with obligations. Blondie and I have one weekend “off” between now and November. There is a football game (our second in a row), a trip to Dallas, Blondie is running the Chicago marathon, reservations at Girl & the Goat, my aunt’s 60th birthday and a wedding.

But all that happening is ok because that means it is fall, and fall means pumpkin everything. Pumpkin lattes. Pumpkin soup. Pumpkin pancakes. Pumpkin pasta sauce. Carved pumpkins. And pupkin cupcakes.

That’s right. Pumpkin cupcakes. Gluten-free pumpkin cupcakes.

Here is the recipe in stop motion. It might make you a little hungry, so grab a snack before you watch it, and don’t say I didn’t warn you.

(I made this video for a class I am taking at U of I to get my portfolio beefed up for grad school)

Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Frosting
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Serves: 18
The flavor of fall in a cupcake.
Ingredients
  • 240 grams (2 cups) gluten free all purpose flour
  • teaspoon xantham gum (omit if your blend contains this)
  • 2 teaspoons baking powder
  • teaspoon salt
  • 1½ teaspoons of pumpkin pie spice
  • 1 stick (for the cake) + 5 tablespoons (for the frosting) butter, softened
  • 175 grams (3/4 cup) pumpkin puree
  • 320 grams (1½ cups packed) brown sugar
  • 2 large eggs
  • 1/4 cup milk (I used SoDelicious coconut milk)
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 225-350 grams (2-3 cups) powdered sugar
  • orange food coloring
Instructions
  1. Preheat oven to 375 degrees.
  2. Whisk dry ingredients together.
  3. Cream together the whole stick of butter with the brown sugar.
  4. Mix in the eggs one at a time.
  5. Add half the flour and mix til combined.
  6. Next, stir in the milk and pumpkin puree. And mix thoroughly, scraping down the sides of your bowl.
  7. Add in the rest of the flour and mix completely.
  8. Use about 3 tablespoons of batter per cupcake. Don’t overfill your cupcake pan!
  9. Bake for 20-25 minutes. A toothpick should come out with just a crumb or two.
  10. Beat together the cream cheese (straight from the fridge) and 5 tablespoons of the butter until the mixture is light and fluffy. Add in the vanilla and 1/2 cup of sugar. Stir to combine. Add the remaining sugar a bit at a time so you don’t send powdered sugar flying around your kitchen. Keep adding sugar until the frosting is the desired consistency. Add color if desired.
  11. Pipe frosting on to each cupcake, and decorate as desired.
Notes

I have had great success with both Jules Nearly Normal flour and Cup4Cup All Purpose flour. If you are making your own blend use 80 grams sorghum flour, 8- grams brown rice flour, 80 grams sweet white rice flour and 80 grams tapioca starch.

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9 comments

  1. Pingback: FALL FUN!
    • maryfran says:

      I think they would work very well in minature. I would cut the baking time in half and check every 2 minutes or so after that. I have never made them mini, so I can’t give you an exact time!

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