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gluten-free-pumpkin-cupcakes-with-maple-icing-recipe

Gluten-Free Pumpkin Cupcakes With Maple Icing

Delicious gluten-free pumpkin cupcakes topped with a sweet maple icing.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 250 kcal

Ingredients 

Cupcakes

  • 1 cup Pumpkin Puree
  • 2 cups Gluten-Free Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract

Maple Icing

  • ¼ cup Butter softened
  • ¼ cup Maple Syrup
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Mix well.
  3. Add the eggs and vanilla extract to the mixture and beat until smooth.
  4. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  8. For the icing, beat the softened butter until creamy. Add the maple syrup and vanilla extract, and mix well.
  9. Gradually add the powdered sugar, beating until smooth and fluffy.
  10. Once the cupcakes are cool, frost them with the maple icing.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Cupcakes, Gluten-Free, Pumpkin
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