A good spice cake is delicious, but a good pumpkin spice cake, now that's something to write home about! These cupcakes turned out beyond delicious - better than I had even hoped for! They had a slightly crispy top which perfectly balanced the delicious moist cake. They're delicious with a lighter cream cheese frosting, recipe below, but we loved them without any frosting at all. They're so flavorful, they can stand on their own. Enjoy!
I am constantly working on new pumpkin recipes! I've included a list of my recipes with my instructions on how to make easy homemade pumpkin puree.
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Delicious Pumpkin Spice Cupcakes
Makes 9 cupcakes (You can easily double the recipe)
Cake recipe based on a Food Network magazine recipe, but modified to be gluten-free.
Preheat oven to 350F. Line muffin tin with 9 paper liners.
Mix in a large bowl (It is important to mix dry ingredients first in gluten-free cooking, or you will end up with inconsistencies in the batter):
3/4 cup Kristin's gluten-free flour mix
1/4 tsp xanthan gum
1 tsp pumpkin pie spice + pinch of cloves (OR 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, pinch of cloves)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a mixer, mix the following until fluffy:
1/2 cup butter, softened OR 1/2 cup oil (they'll be a little fluffier and still delicious!)
scant 1/2 - 3/4 cup sugar (I use less sugar for more of a muffin taste, more for a decadent cupcake)
Add and mix in:
2 eggs
1/2 cup pureed pumpkin (canned pumpkin or homemade pumpkin puree will work)
1/2 tsp vanilla extract (vanilla bean paste is best)
Add in dry ingredients and mix until combined.
Pour batter evenly into muffin cups, filling ~ 3/4 full.
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Bake at 350F for ~25 minutes.
Remove from oven. Let cool removed from pan on a wire rack.
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Frost with cream cheese frosting, if desired. Although, we enjoy them without any frosting at all, too! You can store un-frosted cupcakes in a tupperware at room temperature for up to a few days, if they last that long.
ENJOY!
Cream cheese frosting:
You can use the cream cheese frosting recipe that I use with my cinnamon rolls, but I enjoy this lower sugar version here on these cupcakes:
Mix together:
3 oz cream cheese, softened
2 Tbsp butter, softened
10 drops liquid vanilla-flavored stevia
1/2 cup powdered sugar
1/2 tsp vanilla bean paste (or vanilla extract)
Note: This is very similar to my regular cream cheese frosting recipe, only with a bit less vanilla extract/bean paste and stevia in place of 1.5 cups powdered sugar. In other words, just add 1 tsp vanilla and 1.5 cups powdered sugar in place of the stevia extract if you prefer regular frosting (although that would make quite a bit more frosting, so you may want to halve the frosting recipe if you use all sugar/no stevia).
I am constantly working on new pumpkin recipes! I've included a list of my recipes with my instructions on how to make easy homemade pumpkin puree.
To create perfect wedding-ready pumpkin spice cupcakes, I used oil in the batter to get a fluffier cupcake. I then used a generous amount of my regular cream cheese frosting recipe, and piped on large swirls. The tops were then sprinkled with a dusting of ground nutmeg to create a finished look.
When making these for everyday eating, I tend to just slather on frosting with a knife - and use the lower sugar version (below).
Delicious Pumpkin Spice Cupcakes
Makes 9 cupcakes (You can easily double the recipe)
Cake recipe based on a Food Network magazine recipe, but modified to be gluten-free.
Preheat oven to 350F. Line muffin tin with 9 paper liners.
Mix in a large bowl (It is important to mix dry ingredients first in gluten-free cooking, or you will end up with inconsistencies in the batter):
3/4 cup Kristin's gluten-free flour mix
1/4 tsp xanthan gum
1 tsp pumpkin pie spice + pinch of cloves (OR 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, pinch of cloves)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a mixer, mix the following until fluffy:
1/2 cup butter, softened OR 1/2 cup oil (they'll be a little fluffier and still delicious!)
scant 1/2 - 3/4 cup sugar (I use less sugar for more of a muffin taste, more for a decadent cupcake)
Add and mix in:
2 eggs
1/2 cup pureed pumpkin (canned pumpkin or homemade pumpkin puree will work)
1/2 tsp vanilla extract (vanilla bean paste is best)
Add in dry ingredients and mix until combined.
Pour batter evenly into muffin cups, filling ~ 3/4 full.
Bake at 350F for ~25 minutes.
Remove from oven. Let cool removed from pan on a wire rack.
Fresh out of the oven. They should be nicely browned on top.
Pumpkin paper liners are a festive fall look. Let cool completely before frosting, or just eat warm. ;)
ENJOY!
Cream cheese frosting:
You can use the cream cheese frosting recipe that I use with my cinnamon rolls, but I enjoy this lower sugar version here on these cupcakes:
Mix together:
3 oz cream cheese, softened
2 Tbsp butter, softened
10 drops liquid vanilla-flavored stevia
1/2 cup powdered sugar
1/2 tsp vanilla bean paste (or vanilla extract)
Note: This is very similar to my regular cream cheese frosting recipe, only with a bit less vanilla extract/bean paste and stevia in place of 1.5 cups powdered sugar. In other words, just add 1 tsp vanilla and 1.5 cups powdered sugar in place of the stevia extract if you prefer regular frosting (although that would make quite a bit more frosting, so you may want to halve the frosting recipe if you use all sugar/no stevia).
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