Gluten-Free Pumpkin Spice Cupcakes |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My son is on the GFCF (Gluten Free Casein Free) and I have been working to convert my favorite recipes so that he doesn't miss out. This one is a favorite, I make it every year for school Halloween parties. I found that King Arthur brand all purpose gluten free flour worked best for this recipe after trying several brands. Ingredients:
2 1/4 cups gluten-free flour |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
1/2 teaspoon salt |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons xanthan gum |
1/2 cup butter or 1/2 cup margarine, softened |
1 cup white sugar |
1/3 cup brown sugar, packed |
2 eggs, room temperature |
3/4 cup milk or 3/4 cup soymilk |
1 cup pumpkin puree |
Directions:
1. 1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. 2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. 3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. 4. Top with icing of your choice!
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