Makes 24 cupcakes
Pumpkin isn’t just for the fall; it’s a great ingredient to use all year round. Try this, as my daughter Sarah calls it, “too good” cupcake recipe for a gluten-free treat that’s easy to bake, take, and share.
Ingredients:
Cupcakes:
¾ cup gluten-free all purpose baking flour (Rob’s Red Mill)
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
¾ teaspoon ground allspice
¾ teaspoon xanthan gum
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
4 large eggs, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2/3 cup canned pumpkin puree
1 teaspoon fresh lemon juice
Frosting:
1 package (8 ounces) cream cheese or cream cheese alternative (Tofutti), at room temperature
1 cup powdered sugar
2 tablespoons unsalted butter or buttery spread (Earth Balance), at room temperature
1 teaspoon pure vanilla extract
Suggested topping:
1 package chopped toffee chips
Directions:
Preheat the oven to 325 F.
In a small bowl whisk together the gluten-free all purpose baking flour, cinnamon, baking powder, ginger, allspice, xanthan gum, nutmeg and salt, and set aside. In a large mixing bowl beat the eggs until they are a pale yellow, about 5 minutes. Beat in the granulated sugar, brown sugar, and pumpkin until smooth. On low speed, gradually beat in the flour mixture, until thoroughly combined.
Divide the batter evenly into a well greased 12-cupcake pan. Bake 22-25 minutes. The tops of the cupcakes should feel firm to the touch. Cool cupcakes 20 minutes until they are ready to frost.
In medium bowl, beat the cream cheese with an electric mixer on low speed, until smooth. Gradually beat in powdered sugar, vanilla extract, and butter, until smooth. Spread each cupcake with 1 tablespoon of frosting. Sprinkle with toffee chips if desired. Serve immediately on a serving platter and refrigerate any leftovers.