Fall is my favorite time of year and a great time to enjoy the crisp, cool air and all of the leaves changing to vibrant yellows, oranges and reds. The only thing that tops the visual vibrancy are the fall flavors. Pumpkin with hints of cinnamon and nutmeg are on the top of my list. If you take a look at all of the “fall hashtags” it’s easy to see it is also a favorite for others, #pumpkinflavoredeverything!
When I set out to make a delicious cupcake recipe for my husband’s birthday I knew it had to be gluten-free pumpkin spice cupcakes.
Ingredients:
• 3 ¼ cups of gluten-free all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon of sea salt
• 1 ½ cups granulated sugar
• 1 cup of vegetable oil
• 4 large eggs
• 1 (15-ounce) can pumpkin puree
Frosting:
• 4 oz cream cheese(for a pumpkin flavor, use pumpkin cream cheese)
• 4 oz unsalted butter(softened)
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract
Frosting Alternative:
• 2 tablespoons of powdered sugar
1. Pre-heat the oven to 350°F. Line 2 muffin pans with paper liners to make 24 cupcakes.
2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt in a large bowl and whisk together until all of the lumps are gone and the ingredients are fully mixed together.
3. Add the sugar and vegetable oil in a mixer and beat on medium speed for about 1 minute. Turn off the mixer and scrape down the sides of the bowl with a spatula.
4. Return the mixer to medium speed and add 1egg at a time until it totals 4, making sure the mixture is beaten after adding each egg. Reduce the speed to medium low and add the pumpkin and beat until fully mixed.
5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
6. Fill the lined muffin wells three-quarters of the way (about a 1/4 cup per well). Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
7. Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks. Frost with the cream cheese frosting.
Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Then beat in the vanilla extract until fully mixed in.
Instead of using frosting you can sift or sprinkle lightly powdered sugar over the cupcakes (about a 1/4 teaspoon per cupcake) for a light dusting that will cut down on the calories, fats, cholesterol, sodium and sugars.
This recipe is easily adaptable to make larger quantities. It is a delicious addition for your fall menu whether you’re baking for friends or your making dessert to add as a seasonal special for diners. Enjoy!
Nutritional Information
Gluten-free pumpkin spice cupcakes with cream cheese frosting
Serving size 3.2 oz (90 g), amount per serving; Calories 320, Calories from fat 140, Total fat 16 g, Saturated fat 5.0 g, Trans fat 0 g, Cholesterol 50 mg, Sodium 140 mg, Total carbohydrates 42 g, Sugars 23 g, Protein 3 g.
Gluten-free pumpkin spice cupcakes with powdered sugar topping
Serving size 2.5 oz (71 g), amount per serving; Calories 240, Calories from fat 90, Total fat 10 g, Saturated fat 1.5 g, Trans fat 0 g, Cholesterol 35 mg, Sodium 125 mg, Total carbohydrates 32 g, Sugars 14 g, Protein 3 g.
© 2014 MenuTrinfo, LLC, Nutritional analysis provided by the MenuTrinfo Nutritional Team
