Gluten Free Pumpkin Cupcakes

Holga pumpkins
Posted on 10/06/2013 by superbadgirl
I used this recipe, but modified a few things - I had no xanthum gum - to get this end result:

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1 1/2 cups all-purpose gluten-free flour (sans xanthum gum*)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
2 TB coconut oil
2 1/2ish TB canola oil
5 ounces pumpkin butter
1/2 tsp pure vanilla extract
3 large eggs at room temperature

Preheat oven to 325F.

Mix dry ingredients and white sugar - flour, bp, bs, salt, pp spice and sugar - until well incorporated. Add brown sugar and mix to get rid of lumps. Add the coconut oil, canola, vanilla, pumpkin butter and eggs. Mix until everything is smooth.

Bake for 20-22 minutes, until golden and the middle of the cakes spring back at a light touch. Let cool in pan for five minutes, then transfer to cooling rack. Make the frosting while they cool.

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6-7 ounces cream cheese, at room temperature
1-2 TB butter, at room temp
1 1/2 tsp unsulphured molasses
1/2 tsp pumpkin pie spice
1/4 tsp kosher salt
2 cups confectioner’s sugar

Truthfully, I rarely measure all that much with frostings, so the above are approximates. I used Greek cream cheese, because I love the Greek fad and the package said half the calories and twice the protein! Sold.

Anyway, with hand mixer, whip the cream cheese and butter in a large bowl until nice and fluffy. Add the pumpkin pie spice, salt and molasses. Mix again until well blended. Begin adding the powdered sugar, sifting ahead of time if it clumped up on ya in the cupboard. Beat until it's the consistency you want. Please note the Greek cream cheese, like the regular reduced-fat cream cheese, will result in a soupier version of frosting than the full fat stuff, and that's okay. It just means you can't use a star tip. ;)

Et voila!

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*If your GF AP flour mix already has xanthum gum, you can skip the extra egg. If it doesn't and you happen to have xanthum gum, you can also skip the extra egg and use the original recipe.

They're a little crumbly, but very flavorful and worth the bake! Enjoy with a tall glass of milk or alternate milk beverage, or a pumpkin spice latte.
lianetherider 7th-Oct-2013 07:21 am (UTC)
Wow, these look really great!
arrietty 7th-Oct-2013 08:14 am (UTC)
These look yummy and thank you for putting this up. I have a couple or three questions please.

-The coconut oil, can this be replaced with more canola oil? I haven't seen it on the shelves here, not that it may not be available, but not in our small town.

-Pumpkin spice: Which spices is this made up of as we can't buy it here, so I will have to mix my own.

- Pumpkin butter: Can you please explain what this is and an alternative as I've not heard of it before?

Sorry to sound a little dim, but I live in New Zealand and a lot of these things are not readily available here.

My father and my daughter are coeliac so any new recipe that actually works is very welcome.

Edited at 2013-10-07 08:15 am (UTC)
superbadgirl 7th-Oct-2013 02:25 pm (UTC)
They are pretty tasty!

The original recipe called for 8 TB of butter, at room temp. You could always revert to that, or base your subs on that amount.

Hmm, the blends vary. Mine has cinnamon, nutmeg, cloves, cardamom, ginger and lemon peel. A custom blend would definitely allow you to play favorites.

Pumpkin butter is a lot like apple butter, and you can make it yourself. I found this recipe and it seems pretty simple.

Good luck!
arrietty 7th-Oct-2013 06:10 pm (UTC)
Thank you for the information. I hadn't come across apple or pumpkin butter before so this is really helpful thank you.

Extremely helpful over the spices too :)

I'm looking forward to making this.
musicchan 8th-Oct-2013 07:18 pm (UTC)
I haven't heard of pumpkin butter before either. Thanks for the link!
superbadgirl 9th-Oct-2013 12:33 am (UTC)
I'm now obsessed with pumpkin butter. It's a nice pop of flavor!
weerainbow 10th-Oct-2013 12:01 am (UTC)
I have a friend who is coeliac so I try to keep my eyes peeled for something I might make sometime for her and these sound like they could be great if I can figure my way around (and find the time to make) the pumpkin butter. Thanks for sharing the recipe!
superbadgirl 10th-Oct-2013 12:41 am (UTC)
The pumpkin butter sound easy, I think! I bought rather than made because I'd never heard of it myself and thought it was kind of weird. Turns out it's kind of delicious and now I want to make some so I can make homemade fruit newtons (not fig, because though I love them, the seeds make me think of ants) with it.
lyndia_a 10th-Oct-2013 02:53 pm (UTC)
thanks for sharing looks yummy ^_^
rachelpage 19th-Nov-2014 02:22 am (UTC)
These gluten-free cupcakes are stunning!
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