Gluten-free Pumpkin Cupcakes

You can never have too many American recipes, so give Gluten-free Pumpkin Cupcakes a try. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 300 calories. This lacto ovo vegetarian recipe serves 16 and costs 75 cents per serving. This recipe from Simply Recipes requires flour, unsalted butter, honey, and molasses. 879 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Gluten Free Dairy Free Pumpkin Spice Cupcakes, Gluten Free Pumpkin Cupcakes, and Gluten Free Pumpkin Cupcakes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 teaspoon baking powder

1 teaspoon baking soda

1 cup brown sugar, packed

1/2 cup buttermilk*

8 oz. cream cheese, room temperature

2 large eggs

2 cups Red Mill's gluten-free flour

1 Tbsp honey

1 1/2 teaspoon of pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest)

1/4 cup maple syrup

1 Tbsp molasses

1/2 cup chopped pecans

1 cup confectioner's powdered sugar, sifted

1 cup pumpkin purée

1 cup raisins

1/2 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, room temperature

1 teaspoon vanilla extract

Equipment:

oven

whisk

bowl

wooden spoon

muffin tray

toothpicks

hand mixer

Cooking instruction summary:

Cupcakes1 Preheat the oven to 350°F. Place an oven rack in the center of the oven. In a mixer, beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low speed and increase to high speed to get the mixture light and fluffy.)2 Add the eggs, one by one, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.3 In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.4 Use a wooden spoon to mix in the pecans and raisins.5 Arrange paper cupcake holders in a muffin tin. Portion out the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven to a rack. Let cool completely before frosting.Frosting6 In an electric mixer, beat together the cream cheese and butter until smooth. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply the frosting.

 

Step by step:


1. Cupcakes1 Preheat the oven to 350°F.

2. Place an oven rack in the center of the oven. In a mixer, beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes. (Start on low speed and increase to high speed to get the mixture light and fluffy.)2

3. Add the eggs, one by one, mixing well after each addition.

4. Add the vanilla and pumpkin purée. Beat until well mixed.3 In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices.

5. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.4 Use a wooden spoon to mix in the pecans and raisins.5 Arrange paper cupcake holders in a muffin tin. Portion out the batter into the cupcake paper cups, filling them close to the top of the cups.

6. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean.

7. Remove from oven to a rack.

8. Let cool completely before frosting.Frosting6 In an electric mixer, beat together the cream cheese and butter until smooth.

9. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply the frosting.


Nutrition Information:

Quickview
301k Calories
4g Protein
11g Total Fat
48g Carbs
3% Health Score
Limit These
Calories
301k
15%

Fat
11g
17%

  Saturated Fat
5g
32%

Carbohydrates
48g
16%

  Sugar
27g
30%

Cholesterol
47mg
16%

Sodium
212mg
9%

Get Enough Of These
Protein
4g
8%

Vitamin A
2710IU
54%

Manganese
0.44mg
22%

Vitamin B2
0.23mg
14%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Folate
36µg
9%

Iron
1mg
9%

Phosphorus
77mg
8%

Fiber
1g
7%

Potassium
230mg
7%

Copper
0.13mg
6%

Calcium
60mg
6%

Vitamin B3
1mg
6%

Magnesium
21mg
5%

Vitamin B5
0.4mg
4%

Vitamin B6
0.07mg
4%

Zinc
0.52mg
4%

Vitamin K
3µg
3%

Vitamin E
0.41mg
3%

Vitamin D
0.36µg
2%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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