Gluten-Free Pumpkin Cupcakes with Maple Icing

Gluten-free pumpkin cupcakes with maple cream cheese icing.

A Pumpkin Cupcake (that does not style gluten-free).

However earlier than I get to the recipe, I must wander away a bit. As a result of it is who I’m. An individual who wanders. Ponders. Finds solace in books. I have been like this since girlhood. Curious. Severe. No good at catching balls. Or dressing dolls. I’m past inept with hair. And eyeliner. Nail polish. I get anxious and non-verbal if I’ve to put on something that is not a pair of denims.

I maintain the opinion that there’s extra to life than collapsing in entrance of the tv and microwaving sizzling canine. I believe that beauty- as Steve Jobs believed- is vital, has worth. That we’re deeply interconnected. That life on Earth is precious- from the home sparrow to the residing sea. That we’re a part of an unlimited and mysterious collective- not merely of our absurd egos (who natter inside our heads and squander our consideration on drama, battle, acquisition and the necessity to management)- however of a newly unfolding consciousness of astonishing interior area and outer area. Infinity in each course.

Which begs the query.

Who am I? Actually. I do know I’m not the automobile I drive or the laundry detergent I take advantage of. I do know I’m not what I establish with. I’m not what I embrace- or reject. Although for years I assumed so. I believed my opinions created a self. Made me Me. Now that I’m sufficiently old to have lived via numerous opinion reversals, I understand opinions are non permanent. And never defining.

Simply as I’m not my child tooth. Or my as soon as lactating voluptuousness. Or my sprouting silver hair. Or what music I take heed to. Or what denims I outgrow. I’m not even the girl baking pumpkin cupcakes for her readers. Or am I? Properly, possibly I’m. Just a bit. However wait. Does not that make me the sum of what I do? I bake due to this fact I’m?

I’m making an attempt these days to not be a lot of a human doing. And extra of a human being.

It is not as simple as one would possibly suppose.

And therein lies the difficulty. The entire pondering factor. Our mind. Our wired hardware. It disconnects us. It addicts us. It overrides the guts and soul of what’s actually occurring. The being we actually are. Beneath the seductive and shiny floor of issues. The spark that burns from the higher entire.

I see that spark in you.

It is why I made you cupcakes.

Gluten-free pumpkin cupcakes with maple cream cheese icing.
Tender pumpkin cupcakes with creamy candy icing. Joyful Fall!

Karina’s Pumpkin Cupcakes Recipe with Maple Cream Cheese Icing

Initially printed October 2011 by Karina Allrich.

These moist and tender gluten-free cupcake beauties have simply the suitable steadiness of pumpkin and sweetness, ginger and cinnamon. They are not too spicy. They usually’re dairy-free. Yay.


1 cup sorghum flour (or brown rice flour)
1 cup natural gentle brown sugar
3/Four cup potato starch or tapioca starch
1/2 cup natural cane sugar
1/Four cup
almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon floor ginger
1 teaspoon floor cinnamon
1/2 teaspoon wonderful sea salt
1/Four teaspoon floor nutmeg
1/2 cup natural coconut oil
1 cup canned natural pumpkin
2 natural free-range eggs, crushed or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract (or your favourite vanilla extract)

For the icing:

2 cups powdered sugar, extra if wanted
1/Four cup chilled vegan cream cheese (or tender dairy cream cheese)
2-Four tablespoons pure maple syrup, as wanted


Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.

In a big mixing bowl, whisk collectively the dry components: sorghum flour, gentle brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.

Add within the coconut oil by items, reducing in with a pastry cutter or your mixer’s whisk/whip attachment, till the combination is sandy. Add within the pumpkin, eggs, and vanilla, and beat on medium excessive for 1-2 minutes till the cake batter is clean and stretchy.

Spoon the cake batter into the 12 cupcake liners and clean out the tops.

Bake within the heart of a pre-heated oven for 22 to 25 minutes or so, till the tops are agency however springy. Ovens range extensively, so watch these infants and verify with a cake tester if it’s good to.

Cool within the pan solely briefly, till the cupcakes are cool sufficient to deal with. Then take away them from the baking pan and funky on a wire rack for one hour earlier than frosting.

In the meantime… make your icing.

Gluten-free pumpkin cupcakes with maple cream cheese icing.
This cream cheese icing is dairy-free and vegan.

Maple Cream Cheese Icing

I used vegan cream cheese on this icing and it labored superbly. It’s much less stiff than dairy cream cheese. If you’re utilizing dairy primarily based cream cheese, I’d counsel the whipped type.

Pour the powdered sugar right into a clear mixing bowl and add the cream cheese. Begin beating to mix the cream cheese and sugar. Add pure maple syrup a tablespoon at a time, simply till the frosting is tender and clean. I solely wanted 2 tablespoons.

Beat on medium-high for a minute or two till the frosting is shiny, fluffy and clean. Cowl and chill because the cupcakes cool.

Use a clear icing knife to frost the cupcakes.

Chill within the fridge briefly to set the frosting.

To retailer extras:

Prime every chilled/set cupcake with a sq. of parchment paper, then wrap, bag and freeze.

Makes 12 cupcakes.

Recipe Supply:

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We take pleasure in our sugary treats sparsely, do not we? Gluten-Free Goddess advises consuming not more than 2 tablespoons of sugar a day. 

GFG Notes:

To interchange the eggs in cupcakes I’ve had glorious luck utilizing Ener-G Egg Replacer; on this recipe, exchange with 1/Four cup liquid equal.

Should you desire a buttery frosting, exchange the vegan cream cheese with a very good tasting vegan butter, equivalent to Natural Earth Stability, or use natural coconut oil. Add vanilla or maple extract.

To make this recipe nut-free exchange the almond flour with a medium weight flour, equivalent to sorghum, millet, and even buckwheat.

For extra substitution assist, please see my guide to baking with substitutions here.

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