Gluten Free Pumpkin Spice Cupcakes

24 Oct

Nothing beats treats made from fresh roasted sugar pumpkins; no Thanksgiving would be complete without a from scratch, non-canned pumpkin pie (believe me – I tried this one Thanksgiving in college and ended up in tears midway through). However, I’ve learned the hard way that sugar pumpkins are not easy to come by in mid-November.  The key to home baked pumpkin goods in November is buying the pumpkins now, and roasting and freezing the fresh pumpkin pulp.

With fall in full bloom (orange and red trees, blue sky, and 60 degree days), Halloween around the corner, and a counter full of sugar pumpkins, I decided it was time to start whipping up some fall treats, GF style. Maybe I’ll try some apple cider donuts next….

Gluten Free Pumpkin Spice Cupcakes


2 cups GF AP Flour (I used Bob’s Red Mill, though I occasionally use my own blend)
1 cup sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
½ tsp salt
fresh grated  nutmeg
15 oz pumpkin puree (use my method here, my new trick from my new real life (blogger) friend Faux Martha, or use a can)
3 large eggs, room temp
½ cup virgin coconut oil, melted
¼ cup unsweetened coconut milk, room temp
4 tbsp vanilla extract
4 tbsp maple syrup
orange sugar or food dye and granulated sugar*
vegan, gluten free green gummies (I used Jelly Belly Gummy Fish)


Preheat oven to 350º F. Line muffin tins with paper liners – this made 16 cupcakes for me, so I used 1 full tray and another with water in the empty cups.

In a mixer bowl whisk together the GF flour, cinnamon, baking powder, baking soda, xanthan gum, nutmeg, ginger and salt.

In a separate bowl, mix pumpkin, sugar, eggs, coconut oil, coconut milk, vanilla and 2 tbsp of the maple syrup.

Add the wet to the dry and mix on medium high, until batter is smooth.

Using a medium cookie scoop, put two scoops into each muffin liner (they should be about 2/3 full). Smooth out the tops of each cupcake with an offset spatula or spoon. Bake until dome shaped and a toothpick inserted in the center comes out clean, approximately 25 minutes

Cool in the pan on a rack for 5 minutes, and then gently pop out and let cool.

Once completely cooled, gently brush with the remaining maple syrup.  Sprinkle with orange sugar and add a small piece of green gummy. These are best eaten the first day, but you can store up to three days in tupperware or gently wrap in plastic (before topping) and freeze.

* To make orange sugar, take a cup or so of sugar. Add 2 drops red and 12 drops yellow. Mix until color is evenly spread.  You can add more color at a ratio of 1 red:6 yellow until you reach a satisfactory color.

Gluten Free Pumpkin Spice Cupcake Tray


One Response to “Gluten Free Pumpkin Spice Cupcakes”

  1. Diana October 24, 2012 at 7:48 pm #

    I tasted these. They were light and full of fall flavor. Totally satisfying.

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