Gluten Free Pumpkin Spice Cupcakes with Cream Cheese Frosting
The perfect cupcake for Autumn! These secretly gluten free Pumpkin Spice Cupcakes are perfectly spiced, moist, tender, soft, and just SO. GOOD. Plus, they are made with NO xanatham gum and have a vegan option.
Servings: 10 cupcakes
Calories: 436kcal
Ingredients
Cupcakes
- 2.1 ounces white rice flour
- 0.9 ounces brown rice flour
- 0.7 ounces oat flour
- 0.8 ounces potato starch
- 0.4 ounces tapioca starch
- 0.1 ounce nonfat milk powder
- 0.1 ounce gelatine
- 5 ounces granulated sugar
- 0.2 ounce baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- .1 ounce pumpkin pie spice
- 3 ounces vegetable oil
- 1 large egg
- 1 egg white
- 4 ounces pumpkin puree
- ⅔ teaspoon vanilla extract
Cream Cheese Frosting
- 1 cup heavy cream cold
- 8 ounces cream cheese cubed and cold
- ⅛ teaspoon salt
- 1½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
Cupcakes
- Heat oven to 300℉/149℃.
- Spray muffin tin with gluten free cooking spray or line with paper liners. Set aside.
- Combine white rice flour, brown rice flour, oat flour, potato starch, tapioca starch, nonfat milk powder, gelatine, sugar, baking powder, baking soda, salt, and pumpkin pie spice in the bowl of an electric mixer.
- Turn on low speed and allow the ingredients to combine thoroughly.
- While the flours are being mixed, whisk together the vegetable oil, egg, egg white, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Mix on low speed just until combined.
- Increase speed to medium high and mix for 2-3 minutes, until batter is smooth.
- Scoop evenly into prepared muffin tin.
- Bake for 25 minutes, or until done.
Cream Cheese Frosting
- Beat heavy cream to stiff peaks.
- With the mixer running, add cream cheese one cube at a time.
- Stir in powdered sugar and salt.
- Mix in vanilla.
Cinnamon Sugar Topping
- Combine sugar and cinnamon in a small bowl.
- Mix well.
Notes
Substitutions:
- If you can't eat oat flour, you can use sorghum flour.
- 1:1 baking flour can be used in this recipe, but you will need to take out the gelatine and the milk powder. This recipe won't taste the same/cook the same if 1:1 is used, but it is a viable substitute. You will need to use 10.1 ounces of the 1:1 flour in this recipe.
- Pectin can be used instead of unflavored gelatine.
- Just Egg is a great replacement if you have an egg intolerance. Just use about 3 Tablespoons of Just Egg to substitute the 1 egg in this recipe.
- If you have a dairy intolerance, soy milk powder can be used in place of the non-fat milk powder. Omit the frosting.
- If you want to make these cupcakes vegan, sub the non-fat milk powder for soy milk powder, the gelatine for pectin, and use 3 Tablespoons of Just Egg to replace the egg. As well as, use your favorite non-dairy heavy cream and vegan cream cheese!
- Be sure the dry ingredients are thoroughly mixed together.
- When whisking the wet ingredients, be sure to beat the mixture to ensure no lumps.
- If you are unsure the cupcakes are fully baked, insert a cake tester or a toothpick into one of the cupcakes. If it comes out clean, the cupcakes are done!
- Let the cupcakes cool completely before you frost them.
- When making the frosting, be sure to sift the powder sugar!
- Don't add the cream cheese all at once. Add a small amount with the mixer running.
- Make sure the heavy cream is cold before making the frosting.
- Double check all of your ingredients to make sure they are certified Gluten-Free.
- You need a scale for this recipe.
Nutrition
Serving: 1 | Calories: 436kcal | Carbohydrates: 49g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 301mg | Potassium: 136mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2453IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg