Recipes
Pumpkin Cream Cheese Cupcakes (gluten free)
By: andrea wyckoff
Yummy!
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready In:
25 min
Servings: 12 pieces
Cupcakes- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 3/4 cup flour (I use brown rice flour, but any other gluten free flour blend will work)
- 1/2 teaspoon baking power and 1/2 t baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- dash salt
Cream Cheese Frosting:- 1/2 package cream cheese (4oz)
- 1/2 cup powered sugar (or agave, maple syrup, other sweetener)
- 3 tablespoons butter (room temp)
- 1 teaspoon vanilla
- 1/2 package cream cheese (4oz)
- 1/2 cup powered sugar (or agave, maple syrup, other sweetener)
- 3 tablespoons butter (room temp)
- 1 teaspoon vanilla
Directions
- Preheat oven to 375°.
- Beat eggs & sugar together. Add pumpkin, flour, baking powder/soda & spices.
- Pour into muffin cups. Bake 13 to 15 minutes.
- Whip together cream cheese frosting. Spread onto cooled cupcakes.
hello and thank you for the recipe. I wonder though if the Brown Rice Flour makes it come out gritty. The last time that I used rice flour in a recipe, it was gritty.
Thanks for your help.
no xanthum or guar gum. what is the binder?
1/2 teaspoon baking powder, baking soda
Does this mean 1/2 t of each, or are you considering the two interchangeable?
Thanks!
thanks. I made it more clear - 1/2 of each is the answer.
via Facebook friend Melony Johnson: I made the Pumpkin Cream Cheese Cupcakes!!!! But I tried it with the Tofutti cream cheese. It really is very yummy!!!!
Christina- I always make them with the brown rice flour and I promise they are not gritty! I would not steer you wrong! You can certainly try something else if you'd like, though. The recipe author says a flour blend will work, too. It's only 3/4 of a cup, so it's probably not so much of a key ingredient that it would alter it too much. It does taste great with the brown rice, though!
No xanthan or guar gum needed. They are perfect and heavenly as is and not crumbly. The eggs and moisture of the pumpkin must do the trick!
Susan- Aren't they great?!! These are my favorites! Everyone who's tried these loves them!
Galaxy makes a new cream cheese alternative if you need that. Dairy & Casein Free / Cholesterol Free / Lactose Free / Gluten Free / Preservative Free / No Hydrogenated Fat / No Sugar / Kosher Certified / Non-GMO
http://www.galaxyfoods.com/landing/cream-cheese.html
THANX! SUPER EASY! MANY KIDS AROUND WILL THANK YOU ALSO ;)
so you use 1/2 cup of agave, same as sugar?
I just made these cupcakes and they are awesome! I prefer brown rice flour for my GF cupcakes and I'm so glad you had this recipe to share!!
A Walking Human Allergy
Help, I have so many food allergies, I won't list them all, but 4 of the top ones are gluten, dairy, soy, and nuts. I cannot seem to find a recipe to replace cheese. I have tried rice cheese, but the taste is awful and it doesn't melt correctly. How I long for a good pizza and a pan of lasagna!
Distressed in Ohio