Gluten free pumpkin cupcakes, 3 ways
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The leaves are beginning to change colors, the children are back to school, there is a cool breeze through my kitchen window — all of which cause me to start thinking about fall baking, pumpkin, apples, plums and more. The fall recipe is my gluten free pumpkin cupcakes and complimentary fall frostings.
I made the recipe three ways in order to appeal to different tastes, but more importantly show you how the same recipe can be made differently. There’s the basic batter that you can make as is, complementing it with a browned butter cream cheese frosting, and you can add walnuts or chocolate chips to the batter and compliment it with a cinnamon cream cheese frosting, or make them filled with cream cheese with no icing needed.
Or use my basic batter and fill it with your own ingredient ideas like cranberries, raisins or apple slices, and frost it with any of Mama’s frostings below (or your favorite frosting). The sky’s the limit. Enjoy fall baking.
Gluten Free Pumpkin Cupcakes
Ingredients
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 cup pumpkin puree (not pumpkin pie mix)
2 tsp. vanilla
2 eggs
1 1/2 cups Mama’s Almond or Coconut Blend Flour (or your favorite gluten free blend)
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup chocolate chips or walnuts, if desired
Cream Cheese Filling
8 oz. cream cheese
1 egg
1/4 cup powdered sugar
Mix all three ingredients together until well combined.
Directions
Preheat oven to 350 degrees.
In a small bowl mix together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a mixing bowl, cream butter with brown sugar, sugar and vanilla until creamy. Scrape down sides of bowl. Add egg one at a time, mixing well after each addition. With mixer running on low speed, slowly pour in flour mixture until combined. Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined. If desired, stir in chocolate chips, walnuts or desired filling.
Using a two-inch scoop, fill cupcake liners with batter. Bake for 26-28 minutes, or until cupcakes bounce back when touched. Place on cooling sheet and cool completely. Frost with desired frosting from recipes below.
For Cream Cheese Filled: Fill cupcake liners with batter. Make a small half-inch or so circle indent into batter with the back of a spoon. Add a spoonful of cream cheese mixture. Bake for 26-28 minutes, or until cupcakes bounce back when touched.
GFM Tip: Some other filling you might enjoy: 1 1/2 cup chopped apples, 1 cup raisins, 1 cup sugar coated fresh cranberries.
Brown Butter Frosting
1/4 cup butter, browned
2 oz. cream cheese
1/2 tsp. vanilla
2 cups powdered sugar
1-2 Tbsp. milk, if needed
Brown butter over medium low heat until browned. Beat the cream cheese in mixer until creamy, add the brown butter, vanilla and mix well. Slowly add powdered sugar until well combined. Add 1 Tbsp. at a time of milk until desired texture is achieved.
Cinnamon Cream Cheese Frosting
1/4 cup Spectrum Shortening
4 oz. cream cheese
1/2 tsp. vanilla
1 1/2 cups powdered sugar
1/2 tsp. cinnamon
Cream the shortening and cream cheese until soft. Add, mix well. Add cinnamon and slowly add powdered sugar. Mix on high speed until smooth. If needed, you can add 1-2 tsp. milk to achieve desired texture.
