Gluten Free Pumpkin Cupcakes Recipe

Name: Gluten Free Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, room temp; 1 cup brown sugar, packed; 1 tablespoon molasses; 1 tablespoon honey; 2 large eggs; 1 teaspoon vanilla; 1 cup pumpkin puree; 2 cups bobs red mills all purpose gluten-free flour; ¼ teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoons pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground n); ½ cup buttermilk (*note to make your own buttermilk, combine 1/2 cup of milk with 1/2 Tbsp of vinegar or 1/2 cup lemon); 1.333 (8 1/8 ounce) packages cream cheese, softened; ⅓ cup butter, softened; 1 ⅓ cups sifted confectioners' sugar; ¾ teaspoon vanilla extract

Servings: persons

½ cup butter, room temp
1 cup brown sugar, packed
1 tablespoon molasses
1 tablespoon honey
2 large eggs
1 teaspoon vanilla
1 cup pumpkin puree
2 cups bobs red mills all purpose gluten-free flour
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground n)
½ cup buttermilk (*note to make your own buttermilk, combine 1/2 cup of milk with 1/2 Tbsp of vinegar or 1/2 cup lemon)
1.333 (8 1/8 ounce) packages cream cheese, softened
⅓ cup butter, softened
1 ⅓ cups sifted confectioners' sugar
¾ teaspoon vanilla extract

1
Preheat oven to 350F, and place rack in the center of the oven.
2
Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes.
3
Add the eggs, one at a time, mixing well after each addition.
4
Add the pumpkin puree and vanilla and beat until incorporated.
5
In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices.
6
Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
7
Set paper cupcake holders in a muffin tin.
8
Spoon the batter into the cupcake paper cups, close to the top of the cups.
9
Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean.
10
Let cool completely before frosting.
11
FROSTING.
12
In a medium bowl, cream together the cream cheese and butter until creamy.
13
Mix in the vanilla, then gradually stir in the confectioners' sugar.
14
Store in the refrigerator after use.

1431

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup butter, room temp, 1 cup brown sugar, packed, 1 tablespoon molasses, 1 tablespoon honey, and more.

Yes, Gluten Free Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpkin Cupcakes

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