Pumpkin Cupcakes!

Happy Thanksgiving Eve!! I thought I would share a little piece of Thanksgiving with you. Im sure you will be eating LOTS of delicious dishes tomorrow, so why not top it off with something sweet? Okay, this isn't my healthiest recipe, but lets be real, it's Thanksgiving!! Do what you want! :)

Hope y'all have a wonderful day tomorrow with your friends and family! God Bless you all! Be thankful for all the wonderful things in your life.

Pumpkin Spice Cupcakes

Cupcake Ingredients:

1 cup gluten free all purpose flour

1 t baking powder

1/2 t baking soda

1 t cinnamon

1/4 t ground ginger

1/4 t ground nutmeg

1/8 t all spice

1/8 t ground gloves
1/2 t salt

1 can pure pumpkin

1/2 cup light brown sugar, packed 

1/2 cup granulated sugar

1/2 cup canola oil

2 large eggs

helpful hint: if you want to make this recipe egg free, replace the two eggs with 1/2 cup applesauce. You may have to increase your cooking time slightly 

If we are going to bake these things we will need to preheat the oven to 350°, so lets start there.

Now get your muffin pan ready. Add one baking cup liner to each slot and set aside. 

Now lets get the cupcakes together. In a small bowl, add the flour, baking powder, baking soda,  cinnamon, ginger, nutmeg, all spice, cloves, and salt. Whisk it all together.

Grab a separate large bowl and combine your pumpkin, both sugars, canola oil, and eggs. 

Add your dry ingredient mixture into the larger bowl with the pumpkin mixture. Don't over mix it here. You just want to stir until it is combined.

If you have an ice cream scoop, now would be the time to grab it. It helps with this step tremendously! You want to scoop the batter into the lines muffin tin but only filling up about 3/4 of the way up. The cupcakes will rise, well thats what we hope anyway :). 

Pop your pan in the oven and bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean. 

Go ahead and remove the cupcakes from your pan so they will cool faster. Set them on a cooling rack, or a baking sheet if you don't have one. It is very important to allow the cupcakes to cool completely before you try and ice them. The icing will simply melt all over the place if you don't! 

While the cupcakes are cooling, lets move on to getting the icing ready!

Icing Ingredients:

12 T dairy free butter, room temperature 

1 8 oz carton of dairy free, gluten free "cream cheese" room temperature

3 cups confectioners sugar (make sure it is made with cornstarch)

1/2 t vanilla extract

1/2 t cinnamon

What to do:

If you have a stand mixer, that is the easiest way to make this icing. Because mine is already packed up to move to our new house, FINALLY, I am using my hand mixer. 

Beat your butter and cream cheese at medium speed for about 2minutes until the mixture becomes fluffy.

Lower the speed on your mixer and SLOWLY add in your confectioners sugar. Confectioners sugar has a tendency to go all over the place if you are beating to hard or add too much at one time. Beat just until combined.

Add in your vanilla and cinnamon. 

Turn your speed back up to medium and beat for an additional minute until it is smooth.

To frost your cupcakes, you can use an icing bag with a tip if you have one, or just add your frosting into a ziplock bag and cut a corner off of the sealed side. Or if all else fails, just ice them with a butter knife :)

Click here for printable recipe!

Now share with your family and friends!

Thanks Y'all!
-Wise Wife