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:
covered percent of daily need
