Gluten free pumpkin cupcakes - KVOA | KVOA.com | Tucson, Arizona

Gluten free pumpkin cupcakes

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Gluten free pumpkin cupcakes

3 ¼ c gf flour
2 tsp xanthan gum
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground nutmeg
1 ½ tsp cloves
½ tsp salt
2 ¾ granulated sugar
1 cup vegetable oil
4 large eggs
1 15 oz can pure pumpkin

preheat oven to 350 degrees
mix flour, gum, spices, baking powder, soda and salt together set aside
put sugar and oil in a stand mixer and beat on medium speed until sugar is
incorporated. Scrap bowl sides with spatula.
Return mixer to medium and add eggs one at a time, beating well after
each addition, about 1 ½ minutes. Reduce speed to medium low , add
pumpkin and beat 30 seconds. Turn mixer on low, add flour mixture and
beat until incorporated, about 1 minute.
Fill cupcake tins lined with papers ¾ full and bake for 12 minutes. Rotate
pans, bake approx 10 minutes longer, until toothpick inserted in center
comes out clean. Cool in pans and turn out to frost.
Use your favorite vanilla frosting and add 1 tsp pumpkin pie space and
dulce de leche to taste. Blend well and frost cupcakes

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