Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Vegan and Gluten-Free

 

So, it might be September and yes, it is still quite warm in the southern states, but…two amazing things happened today.

 

This morning, as I stepped outside to head to the gym, instead of being slapped in the face by the normal Florida summer humidity, I was pleasantly surprised to find the morning rather cool and pleasant. Then the next thing that made today amazing, was walking into Starbucks this afternoon to discover they had already brought back their Pumpkin Spice Latte!

 

I used this as my inspiration and decided even though it may seem a little too soon in the season, I had to bring to you my Pumpkin Spice Cupcakes…which are vegan and gluten-free of course!

 

You’ll need:

1 cup Nutiva Coconut Oil

1 cup organic sugar

1 cup organic brown sugar

1 tbsp vanilla extract

1 cup pumpkin puree

2 cups Bob’s Red Mill Gluten-Free All purpose Flour

1 cup Bob’s Red Mill Almond Flour

1 tbsp cinnamon

1 tsp clove

1 tsp nutmeg

1/2 tsp cayenne

1 ½ tsp xanthan gum

1 tsp baking powder

1  tsp baking soda

1 tsp salt

1 cup macadamia nut milk

 

 

Preheat the oven to 350°F.  Prepare two jumbo muffin tins by greasing, then set aside until needed.

 

In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy.  Add in the extracts and pumpkin puree then mix until fully combined.

Pumpkin Spice Cupcakes

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the macadamia milk.

Pumpkin Spice Cupcakes

Divide batter evenly between the prepared pans then bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.

 

Allow to cool in the muffin tins for five minutes before moving to a cooling rack.  Let cool completely before frosting.

 

Spiced Cream Frosting

 

1 1/2 cups palm shortening

3 1/2 cups powdered sugar

2 tsp cinnamon

1 tsp vanilla extract

 

In a medium bowl with an electric mixer, cream the palm shortening then add in a cup of powdered sugar, the cinnamon, and vanilla. Whip in another cup of powdered sugar. next, whip in the final amount of powdered sugar and mix until smooth.

 

With a coring tool or knife, core out a quarter sized amount from the center of each cupcake, about an inch deep.  Place the frosting into a piping bag, then squeeze the frosting into the cored centers, being sure to overstuff each one.

Pumpkin Spice Cupcakes

With a swirling motion, frost the tops of each cupcake then garnish with a sprinkle of pumpkin spice, if desired. Now just serve and enjoy these Pumpkin Spice Muffins and dream of the chilly autumn days ahead!

Pumpkin Spice Cupcakes


Pumpkin Spice Cupcakes

Ingredients

    Pumpkin Spice Cupcakes:
  • 1 cup Nutiva Coconut Oil
  • 1 cup organic sugar
  • 1 cup organic brown sugar
  • 1 tbsp vanilla extract
  • 1 cup pumpkin puree
  • 2 cups Bob’s Red Mill Gluten-Free All purpose Flour
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 tbsp cinnamon
  • 1 tsp clove
  • 1 tsp nutmeg
  • 1/2 tsp cayenne
  • 1 ½ tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup macadamia nut milk
    Spiced Cream Frosting:
  • 1 1/2 cups palm shortening
  • 3 1/2 cups powdered sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla extract

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350°F. Grease two jumbo muffin tins then set aside until needed.
  2. In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy.
  3. Add in the extracts and pumpkin puree then mix until fully combined.
  4. In a separate bowl, combine the dry ingredients.
  5. Stir into the creamed mixture a little at a time, alternating with the macadamia milk.
  6. Divide batter evenly between the prepared pans.
  7. Bake for 30 - 35 minutes or until toothpick comes out clean from the center.
  8. Leave in the muffin tins for five minutes before transferring to a cooling rack.
  9. Let cool completely before frosting.
    For the Frosting:
  1. In a medium bowl with an electric mixer, cream the palm shortening.
  2. Add in a cup of powdered sugar, the cinnamon, and vanilla.
  3. Whip in another cup of powdered sugar.
  4. Whip in the final amount of powdered sugar and mix until smooth.
  5. With a coring tool or knife, core out a quarter sized amount from the center of each cupcake, about an inch deep.
  6. Place the frosting into a piping bag, then squeeze into the cored centers.
  7. Frost the tops of each cupcake then garnish with a sprinkle of pumpkin spice, if desired.
http://delectablydifferentkitchen.com/2016/09/pumpkin-spice-cupcakes/

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