Pumpkin desserts are one of those American things that seem to boggle people in other countries who haven’t grown up eating them every October, November, and December. I’ve probably told this story before on here but when my dad was in his early 20s and traveling through Europe, staying with Servas (an awesome international network of hosts + travelers!) families and picking up odd jobs to fund his next step, he stayed with a family in Sweden who had (not surprisingly) never tried an American pumpkin pie. So, being the guest that loves cultural exchange (as both of my parents are), my dad went searching through markets and grocery stores for anything resembling American canned pumpkin puree to make his hosts a classic fall treat. The ONLY thing he ended up finding was a jar of pickled pumpkin, which, true to his word, my dad blended up and added to the rest of the ingredients of a pumpkin pie. Note to reader: do NOT make a pie with pickled pumpkin. Maybe just expand that to no sweet pies with pickled anything, but if you can prove me wrong, do let me know.
Years later, when those Swedish friends were visiting my dad (and the rest of us, as he’d since started a family with my mom), they finally got to try what we all know and love as true pumpkin pie, and this time, they didn’t have to politely grimace as it went down. With all that said, I love a good pumpkin treat. Whether it’s pumpkin pie (arguably the favorite), cheesecake, muffins, chocolate chip bundt, or these gluten free pumpkin cupcakes topped with the silkiest of cream cheese buttercreams, it’s all good. But these I’m particularly proud of because they turned out perfectly. You’ll ultimately be the judge of the recipe, so leave a comment down below if you make these and/or like them!
If you’re into other pumpkin stuff we haven’t mentioned yet, try this pumpkin cardamom crumb cake, or these pumpkin madeleines, or this pumpkin swiss roll, or these pumpkin molasses woopie pies! Pumpkin puree is truly one of the best ingredients, and, while we haven’t made our own homemade puree with pie pumpkins (roasted in the oven), it’s on the list!
Gluten Free Pumpkin Cupcakes with Cream Cheese Buttercream
Equipment
- Cupcake pans
- Electric mixer
- Piping bag and tip
Ingredients
For the pumpkin cupcakes:
- 3 Large eggs
- 3/4 Cup canola oil
- 3/4 Cup sour cream
- 1 1/2 Cups canned pumpkin
- 2 tsp vanilla extract
- 1/3 Cup milk
- 1 Cup sugar
- 1 Cup gluten free 1-1 flour with xanthan gum included (if the mix doesn't have xanthan gum, add 1 tsp of xanthann gum)
- 1 Cup packed blanched almond flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp each: nutmeg, allspice, cloves
For the cream cheese buttercream:
- 1 1/2 Cups salted butter room temp
- 1 1/2 8 oz packs cream cheese
- 4-5 Cups sifted powdered sugar
- 2 tsp vanilla extract
Instructions
- First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, pumpkin, vanilla, and milk, and sugar until smooth. Then add in the flour, almond flour, baking soda and powder, salt, and all spices and whisk until fully combined. Scoop batter into prepared cupcake pans (each should be about 3/4 full) and bake for 24-27 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before frosting.
- While cupcakes are cooling, make the frosting. In a large bowl, using an electric mixer, beat the room temp butter with one cup of sifted powdered sugar until smooth – about 3-4 minutes to lighten the color. Add in the cream cheese and another cup of powdered sugar and continue to beat until smooth. Add in the vanilla and the remaining powdered sugar and beat until smooth. Add more powdered sugar for a thicker frosting, or add a teaspoon of cream to thin the frosting. Scoop frosting into a piping bag fitted with your favorite piping tip and frost cupcakes, then serve!
Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!
Food photography and styling by Amelia Farber
