Hey y’all! It has been a bit since my last recipe. Apologies all around. This past month I kicked the job hunt into overdrive and had lots of interviews. I received and accepted an offer and will rejoin the work force in 2 weeks. Eek!
The interviewing coupled with the kids remote learning and my own college classes kicked my butt a bit this month. That being said, I still came up with what my sister called “the best thing you have ever made.” Pumpkin spice cupcakes with a maple frosting. OMG. She was right, they are fantastic. Soft, flavorfull, everything you could want in a cupcake and here is how to do it!
Place the pumpkin, oil, eggs, brown sugar, white sugar and vanilla into a mixing bown and blend until smooth.
Here is what the wet ingredients should look like when they are all combined.
Combine the remaining ingredients in a seperate bowl. Gluten Free Flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Run a fork through the dry ingredients to combine them.
Slowly add the dry ingredients to the wet ingredients and blend with a hand mixer.
We now have some nice batter for our cupcakes. Time to scoop out into our muffin pan!
I always use my trusty scooper to scoop out cucakes, muffins, cookies, anything! This helps them be uniform in size so my kids don’t fight over “the big cupcake.” Cook for 20-25 minutes.
Once cooked your gluten free cupcakes will be soft and smell AMAZING!
Place these bad boys on a cooling rack and let them cool completely.
While you are waiting for cupcakes to cool, whip up the maple cinnamon frosting and frost the cupcakes in any way you choose.
Viola! Enjoy!
Gluten Free Pumpkin Spice Cupcakes
Print Recipe Pin Recipe Prep Time 15 minsCook Time 23 mins Servings 12 Cupcakes
Ingredients
- 3/4 Cup King Arthur GF Measure for Measure Flour
- 1/2 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Pumpkin Puree
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Vanilla
- 1/4 tsp Ginger
- 1/2 tsp Allspice
- 1/4 tsp Nutmeg
Maple Cinnamon Frosting
- 2 sticks Softened Butter
- 1 lb Powdered Sugar
- 1 tbsp Maple Syrup
- 2 tsp Cinnamon
- 1 tbsp Milk
Instructions
- Preheat oven to 350°.
- In a mixing bowl, combine the oil, eggs, sugar, brown sugar, pumpkin puree and vanilla.
- In a seperate bowl combine the GF flour, xanthan gum, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg.
- Slowly pour the flour mixture into the wet ingredients and blend with a hand mixer until it is all combined.
- Line a muffin pan with paper liners and fill them almost to the top.
- Cook for 20-25 minutes until a toothpick comes out clean.
- Cool on a wire rack.
- Once totally cool, frost with the maple cinnamon frosting listed below.
Maple Cinnamon Frosting
- Place all ingredients into a mixing bowl. Butter, powdered sugar, syrup, milk and cinnamon.
- Using a hand mixer blend them all together until smooth.
- If your frosting is not smooth enough, add a tbsp of milk, or cold water at a time until the frosting is the consistency you are looking for.
