Mouth-watering gluten-free pumpkin cupcakes recipe
Attention foodies! Today, I am going to share with you a recipe that is going to make your taste buds dance with joy. This recipe is for gluten-free pumpkin cupcakes – a delightful, seasonal treat that is perfect for any occasion. Whether it be Thanksgiving dinner or a simple evening snack, these cupcakes are sure to impress.
For those of you who have a gluten allergy or just prefer to maintain a gluten-free diet, this recipe is a must-try. Gluten-free doesn’t have to mean taste-free. In fact, I firmly believe that this recipe will become your go-to dessert.
The best part? These cupcakes are not only gluten-free but also dairy-free. For those of you who suffer from lactose intolerance or would like to experiment with a vegan diet, these cupcakes are a perfect option. The rich flavors and creamy texture of the frosting will leave you wondering how such deliciousness could be so healthy!
So why wait? Let’s get started and make some irresistible gluten-free pumpkin cupcakes that everyone will love.
Why You’ll Love This Recipe
If you’re looking for a delicious and healthy gluten-free dessert option, this recipe is perfect for you! These gluten-free pumpkin cupcakes are filled with the warm flavors of fall, including pumpkin pie spice and cinnamon, making them a perfect choice for any autumn gathering or holiday celebration.
One of the best things about these cupcakes is that they’re dairy-free as well, which means they can be enjoyed by people with all kinds of dietary restrictions. Instead of using traditional ingredients like butter and cream cheese, this recipe calls for almond flour and coconut oil to create a moist, tender crumb that’s just as delicious as any confection made with traditional ingredients.
Plus, these cupcakes are super easy to make! You only need one bowl to mix up the batter, and it comes together in just a few minutes. And because they’re gluten-free, you don’t have to worry about over-mixing the batter or dealing with finicky dough.
So if you’re looking for an easy recipe that’s both healthy and delicious, give these gluten-free pumpkin cupcakes a try! They’re sure to become a family favorite in no time.
Ingredient List
Here is what you’ll need to make these delightful and healthy cupcakes:
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Flour Blend: You will need 1 and 3/4 cups of gluten-free flour blend. I recommend King Arthur’s Gluten-Free Flour Blend, but Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour will also do.
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Almond Flour: 1/2 cup of almond flour is needed for this recipe.
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Pumpkin Puree: Use 1 cup of pumpkin puree. Be sure that it’s plain canned pumpkin puree, not pumpkin pie mix.
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Eggs: 2 large eggs.
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Sugar: 3/4 cup of sugar is needed. Use Brown Sugar or honey or molasses (whichever you’d prefer).
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Oil: 1/2 cup of canola oil.
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Leavening agents: You will need 1 teaspoon of baking powder and 1 teaspoon of baking soda.
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Vanilla Extract: Use 2 teaspoons vanilla extract.
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Spices: For the pumpkin spice mix, add a pinch of pumpkin pie spice (1 tsp) and cinnamon (2 teaspoons)
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Buttermilk: Add half a cup of buttermilk, or you can make your buttermilk from dairy milk with lemon juice added.
NOTE: For dairy-free version, use almond milk or oat milk substitutes in place of dairy in this recipe.
Optional Ingredient for Cream Cheese Frosting:
Use this simple recipe to whip up some delicious cream cheese frosting to pair with your gluten-free pumpkin cupcakes:
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Butter: Use unsalted butter or a plant-based alternative like vegan butter substitute.
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Cream Cheese: Use six ounces cream cheese.
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Confectioners’ Sugar: 3/4 confectioners’ sugar is needed.
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Vanilla Extract: 1 teaspoon vanilla extract.
The Recipe How-To
Now that we have covered all the ingredients in detail, it’s time to roll up our sleeves and jump right into making these delicious gluten-free pumpkin cupcakes. This recipe is easy to follow and can be made in just one bowl.
Ingredients
- 2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- â…“ cup canola oil
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Step by Step Guide
- Preheat your oven to 350°F.
- Line a cupcake pan with cupcake liners.
- In a mixing bowl, add the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, and salt. Stir everything together.
- Add the pumpkin puree, canola oil, brown sugar, eggs and vanilla extract to the dry mix, and whisk until you get a smooth batter.
- Pour the batter evenly into each lined cupcake well (about three-quarters of the well full).
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
Now that you have everything you need to make these cupcakes, it’s time to start baking! Make sure that you don’t overwork the batter because this can affect the final result of your cupcakes.
And there you have it – an easy recipe for delicious gluten-free pumpkin cupcakes that are perfect as a snack or dessert any day of the week!
Substitutions and Variations
Variety is the spice of life, and this gluten-free pumpkin cupcake recipe offers plenty of opportunities to switch things up. Here are some substitution and variation ideas to help you customize your cupcakes:
1. Flour: If you don’t have gluten-free flour on hand, you can substitute it with all-purpose flour, wheat flour or almond flour. However, keep in mind that this will no longer be a gluten-free recipe if you make this substitution.
2. Sweeteners: If you want to reduce your sugar intake, try substituting the sugars with honey or molasses. You can also use maple syrup as a vegan alternative.
3. Eggs: If you would like to make this recipe vegan-friendly, substitute the eggs with a flax egg (1 tablespoon ground flaxseed with 3 tablespoons of water) per egg.
4. Dairy-Free: Swap buttermilk for dairy-free alternatives such as oat milk, soy milk or almond milk. Use vegan-friendly butter substitutes like coconut oil or avocado oil instead of butter.
5. Toppings: The cream cheese frosting topping adds a rich and creamy flavor to the cupcakes, but you can also get creative by adding toppings like nuts or chocolate chips.
Remember that every substitution can change the taste and texture of the final product. Experiment until you find the perfect blend for your taste buds!
For a healthier twist on this recipe, try making healthy pumpkin chocolate chip muffins by using oat flour instead of regular flour and dark chocolate chips instead of regular ones.
The possibilities are endless when it comes to customizing these delicious pumpkin cupcakes!
Serving and Pairing
Once your gluten-free pumpkin cupcakes are baked to perfection, it’s time to get creative with serving ideas. These little cakes of autumnal delight will be a hit at any fall gathering – whether you’re hosting a Halloween party or just having friends over to watch the leaves change color.
Serve your cupcakes plain and let their cinnamon-spiced aroma do the work. Or, for a touch of sophistication, top with creamy cream cheese frosting, made from cream cheese, butter, confectioners’ sugar and vanilla extract. A dollop of frosting on each cupcake adds a touch of elegance while keeping them simple enough for an everyday treat.
The combination of pumpkin spice and cream cheese is truly unbeatable, so don’t hesitate to pile on that frosting! For a healthier option, try topping your gluten-free pumpkin cupcakes with sliced almonds or toasted pumpkin seeds instead.
Pair your cakes with a warm mug of apple cider or chai tea for the ultimate cozy fall experience. Alternatively, serve alongside a scoop of dairy-free vanilla ice cream for an indulgent yet dairy-free dessert.
These gluten-free pumpkin cupcakes also make great gifts for neighbors or friends during the holiday season. Simply wrap them in cellophane and tie with a ribbon for a thoughtful homemade present.
However you choose to serve and pair these scrumptious gluten-free pumpkin cupcakes, they are sure to become one of your go-to fall desserts!
Make-Ahead, Storing and Reheating
Dear food enthusiasts,
These gluten-free pumpkin cupcakes are a great make-ahead treat! You can bake them the day before or even the morning of your event and keep them in an airtight container at room temperature until serving time.
If you have any leftovers, store them in the refrigerator in an airtight container for up to five days. To maintain their freshness and moisture, I recommend adding a slice of bread to the container before sealing it. The cupcakes will then absorb the moisture from the bread, keeping them fresh for longer.
When it’s time to serve, you can heat them up by placing them in a preheated oven at 350°F for about 5 minutes. This will give them a subtle, warm flavor.
You can also freeze these cupcakes for up to three months. Simply place them in an airtight container or freezer bag and thaw them overnight in the refrigerator before reheating. Once again, heat them in the oven or even try warming them in the microwave for a quick fix.
I should warn you, frosting these cupcakes should be done only after they have cooled down completely to avoid melting and ruining the appearance of the cream cheese frosting. As far as re-heating go, these pumpkin cupcakes are best served at room temperature with some hot cocoa on a fall evening.
Happy baking!
Tips for Perfect Results
To guarantee excellent results with this gluten-free pumpkin cupcake recipe, there are a few tips I’d like to share. Firstly, ensure that all ingredients are at room temperature before starting the baking process. This will help to produce tender cupcakes with an even texture.
When measuring the gluten-free flour blend, use a spoon to scoop the flour into the measuring cup and level it off. Do not scoop the flour with your measuring cup directly from the bag, as this will lead to an excess of flour and ruin the consistency of your cupcakes.
It is also important to mix the wet and dry ingredients until just combined as over-mixing them can cause dense cupcakes. Finally, do not overfill each muffin cup as they will rise as they bake and spillovers create uneven shaped cupcakes.
To enhance the flavor, you may add cinnamon or nutmeg instead of pumpkin pie spice. It gives a slightly different character to this pumpkin spice dessert but definitely worth trying both versions.
For decorations, try piping frosting on top of each cupcake with a pastry bag if you wish to achieve a more professional appearance. Alternatively, you can use melted chocolate or caramel syrup with chopped nuts instead of frosting – this can be more appealing for people who are lactose intolerant.
If you’re intending on making these cupcakes ahead of time, it’s best to store them undecorated in an airtight container for up to five days. You can frost them before serving.
By following these handy tips and recommendations, you’ll be able to whip up delicious fluffy gluten-free pumpkin cupcakes that everyone will love!
Bottom Line
In conclusion, this gluten-free pumpkin cupcake recipe is the perfect treat for anyone who loves healthy, organic, and delicious desserts. It is a great option for people with gluten or dairy allergies, as well as those who want to enjoy a guilt-free dessert. This recipe is versatile and can be adjusted to suit your individual taste preferences. The flavorful pumpkin puree, vanilla extract, and pumpkin pie spice blend perfectly to create a mouth-watering treat.
The ingredient list may seem daunting, but it’s essential to make the necessary substitutions and variations according to your dietary needs. If you follow the recipe instructions properly and use top-quality ingredients, you’ll end up with the best cupcakes ever.
So, don’t hesitate to give this recipe a try. You won’t regret it! These delicious gluten-free pumpkin cupcakes are rich in flavor and are perfect for any occasion. Whether you’re hosting a party or just want a sweet snack, these cupcakes will satisfy your sweet tooth without breaking your diet. Trust me; they are so irresistible that you’ll keep coming back for more!
Gluten Free Pumpkin Cupcakes Recipe
Ingredients
- 1/2 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
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground n)
- 1/2 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)
frosting
- 1.333 (8 1/16 ounce) packages cream cheese, softened
- 1/3 cup butter, softened
- 1 1/3 cups sifted confectioners' sugar
- 3/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F, and place rack in the center of the oven.
- 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. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla and beat until incorporated.
- In a separate bowl, whisk together 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.
- Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
- FROSTING.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.