Gluten-Free Pumpkin Cupcakes

INTRODUCTION

Gluten Free Pumpkin Cupcakes are a delightful treat that you can enjoy at any time of the year, especially during the autumn season. They are moist, fluffy, and bursting with the warm flavors of pumpkin and spices. Whether you have a gluten sensitivity or just want to try something new, these cupcakes offer a great alternative to traditional desserts. With a creamy frosting on top, they make for a perfect dessert for parties, gatherings, or simply as a satisfying snack.

WHY YOU WILL LOVE THIS RECIPE

You will love this Gluten Free Pumpkin Cupcakes recipe for many reasons. First, they are easy to make and require simple ingredients that you may already have at home. Second, the taste is rich and comforting. The pumpkin pairs well with warm spices, giving every bite a burst of flavor. Third, the cream cheese frosting adds a creamy finish that makes these cupcakes even more special. Additionally, these cupcakes are gluten-free, which means that everyone can enjoy them without worry.

HOW TO MAKE GLUTEN FREE PUMPKIN CUPCAKES

Ingredients

To make Gluten Free Pumpkin Cupcakes, you will need the following ingredients:

• 1 3/4 cups gluten free 1-to-1 flour (210 grams, I use King Arthur Measure for Measure)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup canned pumpkin purée
• 1/3 cup vegetable oil
• 1 1/4 cup light brown sugar
• 2 large eggs (at room temperature)
• 1/3 cup milk (at room temperature)
• 1/2 cup unsalted butter (at room temperature)
• 8 oz cream cheese (at room temperature)
• 1 Tablespoon clear vanilla extract (or regular vanilla extract if you don’t have clear)
• 3 cups powdered sugar (plus more if needed)
• Sprinkle of cinnamon (for topping)

STEP-BY-STEP INSTRUCTIONS

Make the Cupcakes

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, mix the gluten free flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Set it aside.
3. In another bowl, combine the canned pumpkin purée, vegetable oil, and light brown sugar. Stir until mixed well.
4. Add the eggs, milk, and vanilla extract to the pumpkin mixture. Beat this mixture until it is smooth and well combined.
5. Gradually add the dry ingredients to the wet mixture. Stir gently until everything is combined, but do not overmix.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

 

 

Make the Cream Cheese Frosting

1. In a medium bowl, beat the room temperature cream cheese and unsalted butter together until smooth and creamy.
2. Gradually add in the powdered sugar. Mix until the frosting is light and fluffy.
3. Add more powdered sugar if needed to reach your desired consistency.
4. Frost the cooled cupcakes with the cream cheese frosting.
5. Finally, sprinkle a little cinnamon on top for decoration.

HOW TO SERVE GLUTEN FREE PUMPKIN CUPCAKES

You can serve these Gluten Free Pumpkin Cupcakes at room temperature. Place them on a pretty plate or cake stand to make an attractive presentation. They can be enjoyed as a dessert after dinner or as a snack anytime during the day.

STORAGE & FREEZING GLUTEN FREE PUMPKIN CUPCAKES

To store the cupcakes, place them in an airtight container. They will stay fresh at room temperature for up to three days. If you have extras and want to keep them longer, you can freeze them. Wrap each cupcake in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.

When you are ready to eat them, let the cupcakes thaw at room temperature. Once thawed, frost them with the cream cheese frosting, if desired.

SERVING SUGGESTIONS

These cupcakes are perfect on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or tea pairs wonderfully with these pumpkin cupcakes, making it a perfect snack or dessert combo.

VARIATIONS

Feel free to get creative with your Gluten Free Pumpkin Cupcakes! Here are a few variations you can try:

• Nutty Addition: Add chopped walnuts or pecans to the batter for a crunchy texture.
• Chocolate Twist: Mix in some chocolate chips for a sweet surprise.
• Fruity Flavor: Top with a thin layer of apple or pear compote before adding the frosting.
• Spiced Up: Increase spice levels by adding ground ginger or nutmeg.

FAQs

1. Can I use regular flour instead of gluten-free flour?

No, this recipe is specifically designed for gluten-free flour. Regular flour will change the texture and may not work well.

2. Can I make these cupcakes dairy-free?

Yes, you can use dairy-free alternatives like coconut oil and dairy-free cream cheese to make these cupcakes dairy-free.

3. How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done.

4. Can I use fresh pumpkin instead of canned purée?

Yes, you can use fresh pumpkin purée, but make sure it is well cooked and blended until smooth.

MAKE-AHEAD TIPS FOR GLUTEN FREE PUMPKIN CUPCAKES

You can prepare the batter a day ahead and store it in the refrigerator until you are ready to bake. Additionally, the cupcakes can be made in advance and stored as mentioned earlier, allowing you to enjoy them anytime.

By following these instructions, you can make delicious Gluten Free Pumpkin Cupcakes that everyone will love. Happy baking!

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