Introduction: Gluten Free Pumpkin Cupcakes

By Cuisine Josephine
About: My name is Josephine. I am a food addict. I think about food constantly! I am amazed about the endless possiblities of combining ingredienses and creating something beutifully delicious. Food everywhere, at w…

Give this recipe of super moist and sweet Pumpkin Cupcakes a try. You will not regret it! This is a recipe to hold on to – you will make them all the time.

Servings: 25 mini cupcakes

INGREDIENTS

Cupcakes
100 g Butter room temperature, 4 oz
2,5 dl Sugar 1 cup
2 Eggs
1 dl Almond Flour 1/2 cup
1,5 dl rice flour 2/3 cup
1/2 teaspoon Baking Powder
1/2 teaspoon Bicarbonate
1/4 teaspoon Salt
1 teaspoon Pumpkin spice
200 g pumpkin puré 7 oz
Chopped dark chocolate optional

Frosting
100 g Butter room temperature, 4 oz
200 g Cream Cheese 7 oz
3 dl Icing Sugar 1 1/4 cups

Pumpkin Spice
1 tablespoon ground Cinnamon
3/4 teaspoon ground Ginger
3/4 teaspoon ground Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon ground carnation

Step 1: Cupcake

  1. Do not find pumpkin puree in your store you can roast your own butternut pumpkin in the oven. Cut the pumpkin in two pieces, cover with foil and bake at 175°C (350 F) until it is completely smooth. Scrape out and add to the batter.
  2. Preheat the oven to 175°C (350 F) and line a muffin pan with paper forms.
  3. Beat butter and sugar until white and fluffy. Add one egg at a time.
  4. Mix flours, baking powder, Bicarbonate, salt and pumpkin spice in a bowl.
  5. Add the pumpkin puree into the batter and then the flour. Mix well.
  6. Divide batter into mini muffin molds and top with chopped chocolate if you like. Bake for about 15 minutes until a toothpick comes out clean. Let cool.

Step 2: Frosting

Continue with the frosting. Beat the butter until it is creamy, add cream cheese and whisk together. Sift the icing sugar and whisk until its a creamy frosting.

Step 3: Finish

Pipe the frosting over each cupcake and top with some chopped chocolate or nuts.