Thursday, 2 October 2014

Gluten Free Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans


Hello my gluten free friends! I hope you don't find it annoying of me that I've been posting nothing but gluten free versions of recipes from my other blog lately. Good news is, I've been working on some gluten free breads lately so you may be seeing those in the nearish future.

You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkin cupcakes in all the land, because it's based one of my most all-time popular recipes: Grandma's Banana Bread Muffins. I've used this recipe for zucchini bread and carrot cake too. It's pretty much the most foolproof recipe I know of. When gluten free, I find swapping out all-purpose flour for some plain rice flour works fine. No xanthan gum or other freaky flours necessary.


    • Gluten Free Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans
    •  Makes a dozen
    •  
    • Cupcake Ingredients: 
    • 1 cup pumpkin puree
      2 eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla
      1 cup sugar
      1 cup rice flour (I usually use white rice, but brown is okay too)
      1/2 teaspoon salt
      3/4 teaspoon baking soda
      1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cloves
    •  
    • Frosting Ingredients:
    • 1 cup (2 sticks) butter
    • 8 oz. cream cheese
    • 1 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • 2 cups powdered sugar
    • Sugared Pecan Ingredients:
    • 2/3 cup pecans 
    • 1 tablespoon butter
    • 1/4 cup brown sugar

    • Cupcake Instructions:
    • Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean. 

    • Frosting Instructions:
    • Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it's pretty cool and then beat until fluffy.
    • Pecan Instructions:
    • Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper. 


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6 comments:

  1. Just found your blog, love the images and recipes!! Well done

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  2. I love pumpkin cupcakes and homemade is the best. Yours looks delish! I’ll just eat it right from the bowl with a spoon! Thanks for all these amazing recipes! if anyone is looking for good chocolate candies feel free to go to http://thecandylandstore.com/

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  3. I've been (positively at least) trolling your websites for like the last hour, and I swear this is my last comment haha. I cannot wait to try your gluten free bread recipes! I'm very much looking forward to them. I'm like you in that celiac runs in my family (my mom has it) but it makes me feel better. If you haven't tried being totally gluten free for an entire month, you need to so that you can see the full positive effects it can have on your body if you are gluten intolerant! Sorry just a little medical tip ;D you are so talented at cooking, thank you for your delicious recipes!

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  4. I made these for a group of friends this weekend- they were AMAZING. Couldn't tell that they were gluten free- someone said "you'd make these on purpose!" (as in not just because you needed something gluten free). I love all your recipes- they're delicious and reliable- thanks so much!

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  5. Wow! These were scrumptious and the brown butter cream cheese frosting is amazing. Thank you.

    ReplyDelete

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