We just had a nice Halloween Food Fest at work the other day and I couldn’t help but notice on a table full of delectable sweets, there were no gluten-free options for my co-workers who are restricted from eating and enjoying everyday foods.
So many of us, myself included, do not realize what a privilege it is to be able to eat just about anything. But there are a lot of people with food allergies and other health challenges like Diabetes and especially Celiac’s who literally could die if they ingest the wrong foods. In fact, a dear friend and co-worker always misses out when I bring a surprise batch of cinnamon rolls or carrot cake to the office for the team, and I’ve been forever promising to start making gluten-free options so we all can enjoy a “sweet” together! So, I’ve been researching recipes and playing with ingredients to come up with a timely autumnal treat that I hope she enjoys! Plus, I plan on dedicating several of the next recipes to my gluten-free friends out there! So, let me know, dear readers what GF recipes you would like me to come up with!
Cupcake Ingredients
- 1 1/4 Cups Organic Cane Sugar (White sugar can be used to, but I really like the flavor of cane sugar in Pumpkin flavored sweets)
- 1 Cup Canola Oil
- 4 Eggs
- 1 (15 oz) Can Pumpkin Purée
- 2 Tsp Pure Vanilla Extract
- 2 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (this flour is super easy to use, since it already has the xanthan gum blended into it—essentially, it is was safely replaces the gluten in flour).
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 3 Tsp Pumpkin Pie Spice
- 2 Tsp Ground Cinnamon
- 1/2 bag (6 oz) Mini Chocolate Chips.
- Love – as much as you have to give!
Icing Ingredients
- 8 oz Cream Cheese (softened at room temp)
- 1/2 stick butter (1/4 cup, softened at room temp)
- 4-5 cups sifted powder sugar
- 1 Tsp Pure Vanilla Extract
- 2-4 Tbs milk or cream
- Dash Cinnamon or Nutmeg
In a small bowl add all the dry ingredients: Flour, B Powder, B Soda, Salt, PP Spice and Cinnamon. Whisk together to combine and set aside
In a large bowl, mix on low, the sugar and oil, then add the eggs for a minute or two until smooth and creamy. Add pumpkin and vanilla and mix until combined.
With the mixer on low, add the dry ingredients, one tablespoon at a time, then add the chocolate chips last and mix just enough to incorporate the chips throughout the batter.
Pre-heat oven to 350 F
Line a muffin tin with cup cake liners and using an old-fashioned ice cream scoop, fill each cup up 3/4 of the way (allowing room for the cakes to rise)
Bake in 350F oven for 20 minutes, or toothpick comes out clean. Do not over-bake! After 5 minutes, remove cup cakes from muffin tin and allow to completely cool, which preparing the frosting.
Cream Cheese Icing
Cream together butter, cream cheese, vanilla and 1 Tbsp milk/cream. Slowly add confectioners sugar until completely blended. Add additional cream/milk as necessary to get the icing to the right consistency
Frost or pipe icing onto each Cupcake and sprinkle with a dash of cinnamon or nutmeg for the final touch, and enjoy!
Recipe makes 24 standard size cup cakes or 1 9 x 13 cake pan (baked at 350 F for 30- 35 minutes, or until toothpick comes out clean).
