Pumpkin Cupcakes with Maple-Walnut Cream Cheese Icing - Gluten Free Style

So a few years ago I posted about these cupcakes, but since then our house has become gluten free. I was in the mood for these again the other day so I thought I would try making them gluten free and....

It was a success!!! 

All I did to make them Gluten Free was used a gluten free all purpose flour.  I use Better Batter Gluten Free Flour for my cooking and it worked great. You couldn't tell the difference between the GF and the non-GF ones. I even took a couple down to our neighbors who had just gotten home from the hospital and the husband could believe how good they were....especially since they were gluten free! 

So here it is again...

Pumpkin Cupcakes

The Line-up: Flour (Gluten free flour Mix like Better Batter Flour - if you flour doesn't contain xanthan gum then add a teaspoon of it to the recipe), Baking Soda, Baking Powder, Coarse Salt, Ground Cinnamon, Ground Ginger, Freshly Grated Nutmeg, Ground Allspice, Brown Sugar, Granulated Sugar, Unsalted Butter (melted and cooled), Eggs (it says to use 4 large eggs, but I two large one small and one XL cause that's what I had in my fridge), and 15 Ounce Can Pumpkin Puree

First preheat the oven to 350 degrees

Put 2 cups of all purpose flour, now add in a tsp of xanthan gum,  tsp of baking soda, a tsp of baking power, a tsp of salt, a tsp of ground cinnamon and a tsp of ground ginger.

You will also add in a 1/4 tsp of freshly grated nutmeg, but if you are like me and don't have any nutmeg cloves to grate, then you can use the already ground stuff.

You also need to add a 1/4 tsp of ground allspice.

I don't have any of the ground allspice, so here's what I do instead...

I take about a dozen of the little allspice balls and...

...I place them in a ziploc bag. Then I take my meat pounder and start smashing them.

I probably don't get them ground as small as I should, but its a whole lot easier than driving to the store to get a bottle of ground allspice, cause I live out in the middle of nowhere and it takes a while to get to the store. One of these days I will remember to put it on my shopping list. Until then this works for me.

Now in a large bowl break in all four eggs and whisk them together.

You need two sticks of unsalted butter, melted and cooled.

Now to the eggs add 1 cup of white sugar, 1 packed cup of brown sugar and the melted butter.

Now whisk them all together, and then...

...add in the dry ingredients.

Whisk them until smooth.

Now add in the pumpkin puree and...

...whisk it in.

Now spoon the batter evenly into the cupcake tin liners. Fill them 1/2 to 3/4 the way full.

Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, so for about 20 to 25 minutes. You might need to rotate pans depending on your oven. Transfer to a wire rack; let cool completely before adding the frosting.

Ok now lets make the icing or frosting (whichever you call it)

Maple - Walnut Cream Cheese Icing

Icing Line-up: Cream Cheese, Unsalted Butter, Brown Sugar, Maple Syrup, Maple Flavoring (I must have lost my maple flavoring cause I couldn't find it this time but it was just as good without it!), and Chopped Walnuts

Your butter should be at room temperature. As you can see mine was a little melted, but it still worked.

Now using an eclectic mixer, beat butter and sugar in large bowl until blended.

Now beat in two packages of cream cheese.

Add in 1/4 tsp maple flavoring and...

 

I couldn't find my maple  flavoring this time so I didn't add any and they tasted just as good without it.

...one cup of maple syrup and beat them in.

Now you need about one cup of chopped walnuts.

Now using a spatula fold in the chopped walnuts.

Chill for about 20 minutes so it can firm up.

Once the icing is ready and the cupcakes have cooled, ice them and enjoy. 

I hope your cupcakes turn out as good as mine did!  if you have any questions give me a shout!

Pumpkin Cupcakes

Makes 18 – 24 cupcakes

Ingredients

2 cups all-purpose Gluten Free flour ( I use Better Batter)
1 Teaspoon xanthan gum (omit if your flour already contains this)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, xanthan gum, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.

Transfer to a wire rack; let cool completely.


Maple-Walnut Cream Cheese Frosting

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup pure maple syrup
1/4 teaspoon maple flavoring (Optional)
2 cups walnuts, toasted, chopped

Directions

Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Fold in the chopped walnuts. Chill until beginning to firm, about 20 minutes.



They are so yummy, I just know ya'll will love them!

JP