I admitted in an earlier blog that I’m not a big pumpkin fan but I am up to try new things. A few weeks ago I saw a recipe for pumpkin cupcakes (by Gluten Free Mama) and, since I’m a sucker for baking, thought I’d try them out! Fall means baking in my world so break out the mixer!
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 gluten free flour (I use Jules) 1 tsp. xanthan gum (if your flour doesn’t have it mixed in) 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. nutmeg 1 cup chocolate chips or walnuts, if desired (I used chocolate chips)
Preheat oven to 350 degrees. In a small bowl mix together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, ginger and nutmeg. In a mixing bowl cream butter with brown sugar, sugar and vanilla until creamy. Add pumpkin and mix well. 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, add in chocolate chips, walnuts or other 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 frosting.
Cinnamon Cream Cheese Frosting
1/4 cup 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 vanilla, mix well. Add cinnamon and slowly add powdered sugar. Mix on high speed until smooth. If needed add 1-2 tsp. milk to achieve desired texture.
These cupcakes smelled and tasted amazing. They were very moist, flavorful and the chocolate chips added that “sweet treat” feel. The cinnamon cream cheese frosting finished the cupcakes off perfectly. I had my best friend, Shawna, taste them. Shawna LOVES pumpkin and has a “30 days of pumpkin” challenge where she eats something with pumpkin every day for 30 days. I call her the “Pumpkin Queen”. She thought they were delish and gave them her stamp of approval! My co workers also loved them and they stayed moist for a few days, which is unlike most gluten free baked goods. My parents also gave their stamp of approval…three groups approved!
The other thing I loved about this recipe is that it is so easy to whip together. If you need something quick, this is the recipe!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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