All Recipes

Gluten-free Pumpkin Cupcakes

Gluten-free Pumpkin Cupcakes
  • Category

    Dessert

  • Cusine

    American

What do you need?
How to make?

Ingredients

1 stick

1 cup brown sugar, packed

1 Tbsp molasses

1 Tbsp honey

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin purée

2 cups Red Mill\'s gluten-free flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon of pumpkin pie spice

1/2 cup buttermilk*

1/2 cup chopped pecans

1 cup raisins

8 oz. cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/4 cup maple syrup

1 cup confectioner\'s powdered sugar, sifted

Directions

Preheat the oven to 350 degrees F. Place an oven rack in the center of the oven.

In a mixer, beat the butter, brown sugar, molasses, and honey together until light and fluffy, about 2-3 minutes. Add the eggs, one by one, mixing well after each addition. Add the vanilla extract and pumpkin purée. Beat until well mixed. In a separate bowl, whisk together the dry ingredients — the gluten-free 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.

Use a wooden spoon to mix in the pecans and raisins.

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 at 350 degrees F for about 18 minutes, or until a tester inserted in the middle comes out clean. Remove from oven to a rack. Let cool completely before frosting.

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.