Monday, October 7, 2013

Gluten-free Pumpkin Spice Cupcakes

Gluten-free Pumpkin Spice Cupcakes

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

There is nothing better on a cool fall evening to bake something that is going to make your house smell amazing and that is exactly what these Gluten-free Pumpkin Spice Cupcakes will do. The smell of cinnamon, cloves and nutmeg lingering through your home will make you feel all warm and fuzzy inside. I do believe there is a thing called comfort desserts of any kind and I have a true soft spot for anything that has spice. I hope you enjoy these cupcakes as much I do and my wonderful family.

Prep time: 15 Minutes

Cook time: 21-22 Minutes

Total time: 45 Minutes

Yield: 19 Cupcakes

  • 3/4 cup White Sugar
  • 3/4 cups Brown Sugar
  • 3 whole Eggs (or egg replacer)
  • 1/3 cup Oil Of Choice (I used vegetable)
  • 1 3/4 cups Pumpkin Puree (I used fresh)
  • 1/2 cup Unsweetened Apple Sauce
  • 1/4 cup Milk Of Choice (I used unsweetened coconut)
  • 2 2/3 cup All Purpose Gluten-free Flour (I used Jules)
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 cup Butter (I used earth balance)
  • 1/4 cup Shortening (I used earth balance)
  • 4 cups Confectioners Sugar (powdered sugar)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/8 teaspoon Ground Nutmeg
  • 4-5 tablespoons Milk Of Choice (I used So Delicious Dairy Free unsweetened coconut milk)
  • 1/4 cup Chopped Pecans (or nut of choice)
Cooking Directions
  1. Preheat your oven to 350 degrees F
  3. In a stand mixer add white sugar, brown sugar, eggs and oil, mix until well combined
  4. Add pumpkin puree, apple sauce, milk and flour making sure flour is well incorporated
  5. Add baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves, scrape sides of bowl and beat for about 1 minute 30 seconds on medium speed
  6. Line muffin tins and fill 3/4 of the way full
  7. Bake for 21-22 minutes or until a toothpick is inserted and comes out clean
  8. Remove from oven and transfer to a wire rack to cool completely
  10. In a stand mixer add butter, shortening, confectioners sugar, salt, ground cinnamon, ground cloves, ground nutmeg, and milk 1 tablespoon at a time to ensure frosting not become to thin
  11. Mix until light and fluffy
  12. Frost cupcakes and garnish with chopped pecans or nuts of choice

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