Oh. My. Goodness. Gracious.
These cupcakes are freaking DE.LI.CIOUS. I would definitely stay up all night in a pumpkin patch hoping that The Great Pumpkin would bring one of these cupcakes instead of candy on Halloween. But that's just me.
I LOVE pumpkin, and even though I'm not particularly fond of the weather getting cooler, I love the spices and comfort foods that come with the crisp air, falling leaves, and those cooler temps.
Pumpkin absolutely, 100%, without-a-doubt, falls into that category. There's just something about nutmeg, cinnamon, allspice, and cloves that send my heart all a-flutter. That and Nathan Fillion. He is handsome and just plain adorable, and should be cloned and made mine.
I'm sorry. Where was I??? Right. Pumpkin cupcakes.
Add pumpkin cream cheese icing, and it's all over. Oh, yes. PUMPKIN cream cheese icing.
I am slightly ashamed to admit that I ate three of these when they came out of the oven. Three. Two went down so fast, I could barely control it. They didn't even have any icing on them. The third did. And it was good. Really good. Really REALLY good. And then the baker rested.
But not until she shared this fanfreakingtastic recipe with all of you.
These are gluten-free and sugar-free, but I'm telling you, you would never know it. Ever. Now, I'm not as adept (yet) at making icing sugar-free, so that definitely has sugar in it. But, these cupcakes are so delicious, you don't even need the icing. In fact, throw the batter into a loaf pan and you've got yourself some pumpkin bread! PS - I've done that with this recipe, and it's amazing.
Anyway. Without further ado....the recipe:
Gluten-free, Sugar-free Pumpkin Cupcakes
Ingredients:
- 2 cups gluten-free flour (I used Amy's High-Protein Flour Blend, but Bob's Red Mill works just as well)
- 1 cup agave nectar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthum gum
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3 eggs
- 1 16-oz can pumpkin puree (not pumpkin pie mix) Note: save about 2 tablespoons of the pumpkin for the cream cheese icing, if desired
Directions:
Pre-heat oven to 325 degrees F. Line a muffin tin with paper liners. Mix agave nectar, coconut oil, eggs, and pumpkin in mixer on medium-high speed until blended. In a separate bowl, combine all dry ingredients, and gently fold into wet mixture. Spoon batter into lined muffin cups. Bake for 20-23 minutes, or until a toothpick comes out clean. Allow to cool completely before icing.
Pumpkin Cream Cheese Icing
Ingredients:
- 8 oz. cream cheese, softened
- 8 tablespoons (one stick) butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 tablespoons pumpkin you saved from meeting its demise in the cupcake batter
Directions:
Whip cream cheese and butter on medium-high speed until light and fluffy, about 3-5 minutes. Add vanilla extract. Add pumpkin, blending until incorporated. In a separate bowl, combine powdered sugar with your favorite fall spices. I added cinnamon, nutmeg, allspice, and cloves. You can add all, some, or none of the spices to your icing. Totally up to you! Slowly add powdered sugar mixture to cream cheese/butter mixture until just blended.
Spread this fantabulous whipped icing all over those pumpkin cupcakes and shove one into your mouth. Eat another one so you can actually taste it and enjoy it. Then have another.
Now. Go forth, and make yourself some so I'm not the only one inhaling pumpkin cupcakes faster than I can blink.
:-)
