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Gluten-Free Pumpkin Cupcakes
Gluten-Free Pumpkin Cupcakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Gluten-free pumpkin cupcakes with spicy-sweet flavors topped with luscious cream cheese frosting - easy and delightful!
Ingredients:
  • Cupcake ingredients:
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 2 tablespoons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée
  • 2 cups Bob's Red Mill's gluten-free flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • 1 cup raisins
  • Frosting ingredients:
  • 8 ounces cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup maple syrup
  • 1 cup confectioner's powdered sugar, sifted
Instructions:
  • Preheat the oven to 350°F and position the rack in the center. Line 1 to 2 muffin tins with paper cupcake liners to make around 16 cupcakes.
  • Combine and beat in mixer: In a mixer, combine the butter, brown sugar, and molasses until light and fluffy for about 2 to 3 minutes. Start on low speed, then increase to high speed for a light and fluffy mixture. Add the eggs one by one, mixing well after each addition. Mix in the vanilla extract and pumpkin purée until well combined, scraping down the sides and bottom of the bowl.
  • Combine the gluten-free flour, spices, baking soda, baking powder, and salt in a separate bowl and whisk together.
  • Create the batter: Mix in the flour and buttermilk in alternating additions to the pumpkin batter, starting and ending with the flour mixture. Remember to scrape the sides and bottom of the bowl a few times. Gently fold in the pecans and raisins, if desired, and stir until just combined.
  • Divide the batter evenly among the cupcake liners, filling them nearly to the top (about 3/4 full).
  • Bake the cupcakes at 350°F for 17 to 22 minutes until a tester inserted in the middle comes out clean. Transfer to a cooling rack and let them cool completely before frosting.
  • Prepare the frosting: In an electric mixer, blend the cream cheese and butter until smooth. Add the maple syrup, powdered sugar, and salt; mix thoroughly. Frost the cooled cupcakes and serve immediately. Store unfrosted cupcakes in an airtight container for up to 3 days. Frosted cupcakes can be refrigerated for up to 3 days; allow them to come to room temperature before serving.

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