Pumpkin Cupcakes w Candied Pepitos

14 Oct

pumpkin cupcakeYou’d never guess unless you read the recipe – these cupcakes are gluten-free!  I used Bob’s Red Mill Gluten Free Baking mix, which combines garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour.   (If you’re not sensitive to gluten, just make them with wheat flour.)

This is a great recipe to make if you’ve got a whole pumpkin, since you use the seeds also.  This was the last one from the garden, and I’ve still got enough pureed pumpkin in the fridge to make something else too – stay tuned!

Gluten Free Pumpkin Cupcakes with Maple Frosting & Candied Pepitos

Cupcakes:

  • 3 large eggs
  • 1 3/4 c light brown sugar (not packed)
  • 1/2 c unsweetened applesauce
  • 1 3/4 c cooked pumpkin puree (or 1 15 oz can)
  • 2 tsp vanilla extract
  • 2 c gluten free all purpose mix, such as Bob’s Red Mill
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Preheat oven to 350°.  Line 18 muffin cups with paper liners, or grease and flour.

Beat the eggs with an electric mixer until frothy.  Add brown sugar and beat until smooth.  Add the applesauce, pumpkin, and vanilla, and mix well.

In a small bowl, mix the dry ingredients together.  Add the dry ingredients to the egg mixture a little at a time.  When all the dry mix is added, beat 2 minutes on medium speed.

Fill lined muffin cups 3/4 full and bake 20 minutes.  Cool completely.

Frost with Maple Frosting and top each cupcake with 4-5 Candied Pepitos (recipes follow).

Maple Frosting

  • 4 oz cream cheese, softened
  • 2 T butter, softened
  • 2 T maple syrup
  • 3/4 tsp vanilla extract
  • 1 3/4 c powdered sugar

Beat cream cheese and butter with an electric mixer until smooth.  Beat in maple syrup and vanilla.  Gradually add powdered sugar, a half-cup at a time, then beat on medium-high 3-4 minutes until smooth.  Add additional sugar if the frosting is too thin. 

Candied Pepitos (Pumpkin Seeds)

*The pepitos are only a garnish, so this recipe makes more than you’ll need for the cupcakes

  • 1 c pumpkin seeds, washed and dried
  • 1/2 T butter
  • 1 T brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt

Put the butter in a small bowl and microwave until melted.  Add the brown sugar and cinnamon and stir until mixed well.  Toss the pumpkin seeds with the butter mixture.  Bake at 350 degrees (along with the cupcakes) 10-15 minutes until toasted and slightly browned (if you hear them popping, they’re done).

Remove from oven, sprinkle with sea salt, and cool.

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5 Responses to “Pumpkin Cupcakes w Candied Pepitos”

  1. Shannon October 16, 2009 at 2:14 am #

    Looks awesome. Can’t wait to try, since I am GF.

  2. Dawn Beachley October 16, 2009 at 12:59 pm #

    They are awesome! Kate made them for my birthday … what a treat! Mom

  3. Savannah October 17, 2009 at 8:10 am #

    Awesome blog!

    I thought about starting my own blog too but I’m just too lazy so, I guess Ill just have to keep checking yours out.
    LOL,

  4. Dad October 18, 2009 at 9:01 pm #

    I don’t understand any of this. What are gluten, pepitos, sorghum, and fava beans? You need a glossary with these posts.

  5. Mom October 26, 2009 at 8:07 pm #

    all i can say is the apple doesn’t fall far from the tree, Mick!

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