Gluten Free Pumpkin Cupcakes Food

GLUTEN-FREE PUMPKIN MUFFINS

Gluten-Free Pumpkin Muffins image

These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.

Provided by Shauna Ahern

Time 1h25m

Yield 9 large muffins

Number Of Ingredients 11

Ingredients

210 grams (1 1/2 cups) gluten-free all-purpose flour
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons whole-milk yogurt

Steps:

Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

GLUTEN-FREE PUMPKIN MUFFINS WITH CRUMBLE TOPPING

Gluten-Free Pumpkin Muffins With Crumble Topping image

Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.

Provided by Tara Parker-Pope

Time 45m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners' sugar, for sprinkling
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Steps:

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.
To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.
Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners' sugar.

More about "gluten free pumpkin cupcakes food"

GLUTEN FREE PUMPKIN CUPCAKES WITH CINNAMON CREAM …

Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the gluten free flour, xanthan gum, …
From whattheforkfoodblog.com
4.5/5 (76)
Category Dessert
Cuisine American
Total Time 50 mins

In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the eggs, pumpkin puree, granulated sugar, avocado oil, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
Transfer the batter to the muffin cups, dividing it evenly among the 12. Bake for 18-22 minutes or until a cake tester comes out clean. Cool completely on a wire rack before frosting.

See details

GLUTEN-FREE PUMPKIN CUPCAKES - MOMMY HATES COOKING

Preheat the oven to 350*F. Line the cupcake pans with liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and …
From mommyhatescooking.com
5/5 (1)
Total Time 30 mins
Category Recipes
Calories 1000 per serving

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice, set aside.

See details

GLUTEN FREE PUMPKIN CUPCAKES - THE GOURMET …

Instructions. Preheat your oven to 350 degree. Line a muffin tin with paper liners, or grease well. In a large bowl add sugar, oil, pumpkin, and …
From thegourmetgourmand.com
Reviews 10
Estimated Reading Time 5 mins
Servings 18

See details

GLUTEN FREE PUMPKIN CUPCAKES - HUNGRY FOODIE

Step By Step Instructions. STEP 1: Preheat the oven to 375°F. Line 2 standard sized muffin tins with liners, or grease two silicone muffin pans. In a medium mixing bowl, whisk together the gluten free flour, cornstarch, baking powder, salt, and pumpkin pie spice. Set aside.
From hungryfoodie.com
Cuisine American
Category Dessert Recipes
Servings 18
Total Time 35 mins

See details

GLUTEN FREE PUMPKIN CUPCAKES WITH CINNAMON FROSTING

Step 9: Now to make that yummy cinnamon buttercream frosting! In a large standing mixer, add the butter, powdered sugar, cinnamon, non-dairy milk, and vanilla. Mix until it is completely blended and fluffy. Step 10: Put the frosting into an icing bag and use a star tip to frost each gluten free pumpkin cupcake.
From fearlessdining.com
5/5 (4)
Total Time 35 mins
Category Gluten Free Dessert Recipes
Calories 381 per serving

See details

GLUTEN-FREE MARBLE PUMPKIN CUPCAKES

10 Gluten Free Halloween Cupcakes Recipes - Food Recipee says: 06/29/2016 at 7:15 am […] The Gluten-Free Marble Pumpkin Cupcakes Recipes From […] Reply. Leave a Reply Cancel reply. Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating. Comment * Name * Email * Δ. Primary Sidebar. Get Recipes …
From glutenfreebaking.com

See details

GLUTEN-FREE PUMPKIN CUPCAKES - MIX & MATCH MAMA

Set this bowl aside. In a second bowl, whisk together your flour, salt, baking soda and pumpkin pie spice. Slowly beat the flour mixture into your sugar mixture (just until blended). Finally, beat in your canned pumpkin. Do not over-mix, just combine. Divide your pumpkin batter between your muffin tin and bake 16 to 18 minutes or until a ...
From mixandmatchmama.com

See details

GLUTEN FREE PUMPKIN CUPCAKES WITH MAPLE SWISS MERINGUE …

Combine the buttermilk, pumpkin, and vanilla in a liquid measuring cup and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternate dry and wet ingredients, beginning and ending with dry. Scrape sides of bowl and let the batter sit for 15 minutes.
From letthemeatgfcake.com

See details

GLUTEN FREE PUMPKIN CARROT CUPCAKES | MOIST AND TENDER

Instructions. Preheat your oven to 350°F. Grease or line a 12-cup muffin tin and set it aside. In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon, granulated sugar, and brown sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the carrots, and stir to combine.
From glutenfreeonashoestring.com

See details

KETO PUMPKIN CUPCAKES (COCONUT FLOUR) - HEALTHY RECIPES BLOG

In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla and cinnamon. Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder. Using a 4-tablespoon ice cream scoop, …
From healthyrecipesblogs.com

See details

GLUTEN FREE PUMPKIN CUPCAKES | MOLASSES FROSTING OR …

Transfer to a wire rack to cool completely. For the frosting, place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and fluffy (1-2 minutes). Add the molasses, pumpkin pie spice and salt, and mix again on high until well-combined.
From glutenfreeonashoestring.com

See details

GLUTEN FREE PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Directions. Preheat oven to 350 degrees. Add flour, pumpkin pie spice, baking powder, baking soda, and salt to a medium-sized bowl then whisk to combine and set aside. Add eggs, sugar, oil, pumpkin puree, and vanilla to the bowl of an electric mixer or a …
From iowagirleats.com

See details

GLUTEN-FREE PUMPKIN CUPCAKES WITH MAPLE-BACON ICING - CHATELAINE

PREHEAT oven to 350F. Line a 12-cup muffin tin with cupcake liners. POUR oats, baking powder and spices into a food processor. Whirl until oats are very finely ground, about 2 min. WHISK eggs with ...
From chatelaine.com

See details

HALLOWEEN PUMPKIN CUPCAKES (GLUTEN FREE, DAIRY FREE OPTION)

Instructions. Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter. Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an …
From theglutenfreeblogger.com

See details

GLUTEN FREE PUMPKIN SPICE CUPCAKES - INTHEMIDNIGHTKITCHEN

Directions. Place the cashew nuts in a small bowl and cover with boiling water and set aside to soften for about 1 hour and 30 minutes. Preheat your oven to 175 degrees C and line a cupcake tin with liners and set aside.
From inthemidnightkitchen.com

See details

GLUTEN FREE PUMPKIN CUPCAKES - SISTERS SANS GLUTEN

Instructions. First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, pumpkin, vanilla, and milk, and sugar until smooth.
From sisterssansgluten.com

See details

GLUTEN FREE PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Combine all of the dry ingredients in a bowl. Form a "well" in the mixture and add all of the wet ingredients into that "well" and mix until combined. Fill your cupcake liners about ⅔ full. Bake for 20-25 minutes or until a toothpick will come out clean. Once cooled, frost with cream cheese frosting and sprinkle with cinnamon sugar.
From flippindelicious.com

See details

GLUTEN-FREE SPICE CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

Preheat oven to 325 degrees (or according to package). Prepare the mix according to package directions and stir in extra spices. Spoon the batter into a paper-lined muffin tin, filling each about ⅔ full.
From gfreefoodie.com

See details

GLUTEN FREE PUMPKIN PIE CUPCAKES - LYCHEE AND LAVENDER

Instructions. Preheat your oven to 350 degrees fahrenheit, then line a cupcake tin and spray each liner with baking spray. In a large bowl, combine the pumpkin and the sugars and mix until fully combined. Then, add in the eggs and mix again.
From lycheeandlavender.com

See details

THE BEST GLUTEN FREE PUMPKIN RECIPES - WHAT THE FORK

Gluten Free Pumpkin Banana Bread. Fall flavor meets classic banana bread in this gluten free pumpkin banana bread mashup. It’s the perfect way to use up old bananas and open cans of pumpkin. You'll love this lightly spiced, moist loaf! Get the Recipe.
From whattheforkfoodblog.com

See details

BREADS FROM ANNA GLUTEN-FREE PUMPKIN CUPCAKES WITH CHOCOLATE …

For the cupcakes: Preheat oven to 350 degrees. Prepare cupcake pan with 24 cupcake liners. Mix all wet ingredients until creamy. Add Breads From Anna® Pumpkin Bread Mix and chocolate chips and stir until well blended. Spoon batter into prepared pans. Bake for 25 minutes or until center tests clean with a toothpick or knife.
From glutenfreeliving.com

See details

GLUTEN-FREE PUMPKIN-GINGER CUPCAKES RECIPE - MANI NIALL | FOOD …

Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking …
From foodandwine.com

See details

COOKLYBOOKLY: GLUTEN FREE PUMPKIN CUPCAKES

275 g Plain Gluten Free Flour 3 tsps Gluten Free Baking Powder ½ tsp Xanthan Gum 1 Mix as above of Pumpkin Spice 180 g Pumpkin Puree from a can 100 g Chocolate Chips Icing. 250 g Cream Cheese ...
From cooklybookly.com

See details

GLUTEN FREE PUMPKIN CUPCAKES: EASY + MOIST + DELICIOUS …

1 heaping Tbsp. Pumpkin Pie Spice. 3 Tbsp. maple syrup. Instructions. Follow directions on the back of Gluten Free cake mix. Add canned pumpkin. Add maple syrup. Add Pumpkin Pie Spice. Stir well until there aren’t any lumps. Bake at 350 for about 20-25 minutes or until toothpick comes out clean.
From thehowtoguru.org

See details

PUMPKIN CUPCAKES (GLUTEN-FREE OPTION) - TEXANERIN BAKING

Preheat the oven to 350 °F (175 °C). Line a muffin pan with 10 muffin liners. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil. Add the flour mixture to the wet mixture and stir just until combined.
From texanerin.com

See details

GLUTEN FREE PUMPKIN CHEESECAKE CUPCAKES WITH CREAM CHEESE ICING

To make the cupcakes. 1. Preheat the oven to 350 degrees. 2. Line a 12-cup muffin tin with paper liners. 3. Combine the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. 4. In a separate bowl, whisk the pumpkin puree, sugar, brown sugar, oil, and eggs.
From hunnyimhomediy.com

See details

DELICIOUS, GLUTEN-FREE PUMPKIN SPICE CUPCAKES OR MUFFINS

This Pumpkin cupcake recipe is gluten-free, egg-free and also dairy-free. If you need dairy-free frosting as well, you can just use your favorite frosting recipe for them, or use Wilton’s regular vanilla frosting recipe with your nut or coconut milk substitutions. These are super easy to make by starting with a box of GF Betty Crocker Yellow Cake Mix, and since I add …
From livingandlovingourbestlife.com

See details

GLUTEN-FREE PUMPKIN PIE CUPCAKES - THE BEST OF THIS LIFE

Preheat oven to 375 F. Line 12 muffin cups. In a large bowl combine flour, baking powder, pumpkin pie spice and salt. In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined. Spoon batter into prepared muffin cups.
From bestofthislife.com

See details

GLUTEN-FREE CHEESECAKE-STUFFED PUMPKIN CUPCAKES - SILVANA'S …

Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and ½ teaspoon vanilla. ;In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
From silvanaskitchen.com

See details

20 BEST GLUTEN-FREE PUMPKIN RECIPES

Gluten Free Pumpkin Pie - Pumpkin pie is a classic and it's one of the best gluten free pumpkin recipes in our opinion. This crust is perfectly flaky and the pumpkin pie filling is smooth and has just the right amount of sweetness. We love to serve pumpkin pie with fresh whipped cream or sweet cream ice cream.
From glutenfreepalate.com

See details

PUMPKIN MANIA: GLUTEN-FREE PUMPKIN SPICE CUPCAKES WITH GINGER

Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016). Learn about Serious Eats' Editorial Process. Updated Aug. 10, 2018. Spiked …
From seriouseats.com

See details

GLUTEN-FREE, DAIRY-FREE PUMPKIN CUPCAKES | POPSUGAR FAMILY

To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners. Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon ...
From popsugar.com

See details

SUUUPER TENDER & MOIST KETO PUMPKIN CUPCAKES - GNOM-GNOM

Preheat oven to 350°F/180°C. Butter and flour muffin pan. Set aside. Whisk together in a medium bowl almond flour, coconut flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Set aside. Add eggs and Pyure to a large bowl. Beat with an electric mixer until pale and fluffy, 2 minutes.
From gnom-gnom.com

See details

GLUTEN-FREE PUMPKIN BUTTERFINGER CUPCAKES FROM FEARLESS DINING

Food Safety Guideline FAQs; Kitchen Glossary; When to Buy Organic; Chocolate FAQs; Vegan Baking Substitutions; Reviews; Favorite Sites; The Bookcase. Baking Shelf ; Cuisine / Diet / Ingredient Shelf; General Cooking and Reference Shelf; Search. Gluten-Free Pumpkin Butterfinger Cupcakes from Fearless Dining. 3 October 2016. This entry is part 27 …
From theheritagecook.com

See details

VEGAN GLUTEN-FREE PUMPKIN SPICE CUPCAKES - HEALTHY HELPER

Preheat oven to 350. Whisk together dry ingredients in a large mixing bowl. In a separate bowl, mix wet ingredients until combined. Fold wet ingredients in to dry ingredients and stir until just combined. Scoop batter into 12 cupcake tins and fill about 3/4 of the way full.
From healthyhelperkaila.com

See details

EASY GLUTEN-FREE CUPCAKE RECIPE

Make the Cupcakes. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Set aside. Whisk gluten-free flour, sugar, baking powder, and salt in a medium bowl. Add milk, eggs, oil, and vanilla extract. Mix until the batter is smooth.
From glutenfreebaking.com

See details

HALLOWEEN PUMPKIN SPICE CUPCAKES - CAKINGITGLUTENFREE.COM

Preheat oven to 180C. Fill 12 muffin holes with cases. With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
From cakingitglutenfree.com

See details

GLUTEN-FREE PUMPKIN MUFFINS (DAIRY-FREE & VEGAN OPTIONS)

In a large bowl, whisk together the egg, pumpkin puree, olive oil, coconut sugar, maple syrup, and sour cream until smooth. Place a strainer over the bowl and sift in the oat, sweet rice, millet, and tapioca flours with the baking powder, baking soda, salt, and spices. Whisk the batter until smooth.
From bojongourmet.com

See details

GLUTEN-FREE DULCE DE LECHE PUMPKIN CUPCAKES

Whisk in gently the cooled pumpkin mash. Set aside. Fill each cavity of a cupcake tray with a paper cupcake liner. Fill each cupcake liner halfway with the mixture, using either an ice-cream scoop or a large spoon. Bake for 20 minutes. Insert a …
From funwithoutgluten.com

See details

GLUTEN-FREE PUMPKIN CUPCAKES W/ CANDY-CORN SWIRL - BRIGHT-EYED …

Oven and pan prep: Preheat oven to 350ºF and line a standard-size 12-cup muffin pan with paper liners. Mix the dry ingredients: In a large mixing bowl, combine the gluten-free flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, all spice, ginger, nutmeg, and cloves.
From brighteyedbaker.com

See details

PUMPKIN SPICE CUPCAKES WITH PUMPKIN BUTTERCREAM (GLUTEN FREE …

Instructions. Preheat the oven to 350 degrees and line a muffin pan with 9 muffin papers (the parchment cups work great!) In a medium bowl, whisk together the flour, baking Stevia, egg replacer, pumpkin pie spice, baking powder, and salt. Set aside. In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla ...
From thefitcookie.com

See details

SPOOKY GLUTEN-FREE PUMPKIN CUPCAKES - THE AUTISM CAFE

1 cup canned pumpkin; ½ cup white sugar; ½ cup dark brown sugar; ⅓ cup olive oil; 2 eggs; Decorations: ⅓ cup honey; Red food coloring; 12 candy axes; DIRECTIONS: Cupcakes: Preheat oven to 350 degrees F. Put liners in a 12-cup cupcake pan. Set aside.
From theautismcafe.com

See details

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING - ALLERGYLICIOUS

Preheat oven to 350°. Line two 12-cup muffin tins with 16 cupcake liners. (You can also use a 12-cup and a 6-cup). Ina large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt and pumpkin pie spice. Ina medium bowl, whisk together liquids: pumpkin puree, coconut milk, oil, vinegar and vanilla.
From allergylicious.com

See details

GLUTEN-FREE SPICE CUPCAKES WITH PUMPKIN SWIRL CREAM CHEESE …

Preheat oven to 400 °F. Whisk the flour, xanthan if using, baking powder, salt, spices, and sugar together in a large bowl. Be sure to break up any clumps of brown sugar. Add the oil, buttermilk. eggs and vanilla extract and whisk until smooth.
From agirldefloured.com

See details

GLUTEN FREE PUMPKIN CUPCAKES | GLUTEN FREE PUMPKIN, PUMPKIN …

Gluten free pumpkin cupcakes. Find this Pin and more on Things that I have made. by Jean Priest. Pumpkin Cupcakes. Mini Cupcakes. Gluten Free Pumpkin. Desserts. Food. Tailgate Desserts. Deserts.
From pinterest.ca

See details

GLUTEN-FREE PUMPKIN CUPCAKES RECIPE - FOOD NEWS

To begin, add your milk and vinegar to a small bowl and stir them together. Set them aside so the milk will curdle making "buttermilk." Now, preheat your oven to 350 and line two muffin pans with cupcake liners (for 15 cupcakes). In a small mixing bowl, add your gluten-free flour, pumpkin pie spice, baking powder and salt and stir them together.
From foodnewsnews.com

See details