Well, another year, another birthday. Lucky turned eight recently and he requested pumpkin cupcakes. The kid loves pumpkin. He is also on a gluten free diet to help his eczema, so I was definitely not making anything from a box. We had a race car themed birthday party with finish line pennants, and matchbox cars taped down on a tape track. It all worked out well.
I mean, how cute are the derby flags on the cupcakes?
These are pretty simple.
Gluten Free Pumpkin Cupcakes
Ingredients:
- 8 ounces sweet cream butter
- 29 ounce can of pumpkin
- 2/3 cup powdered sugar
- A tablespoon of each: cloves, cinnamon, ginger, and allspice
- 4 large eggs (maybe five if small)
- 3/4 cup milk
- 1 teaspoon baking powder
- 1 teaspoon gelatin powder
- 1 cup gluten free flour
- 1/2 teaspoon salt
Combine flour, salt, gelatin, powdered sugar, and baking powder in bowl and set aside.
Melt the butter. Add the pumpkin and mix well. Add milk, spices, and eggs and hand mix until well combined.
Incorporate the dry ingredients and mix quickly before the gelatin stiffens the batter.
Fill 18 foil muffin liners in a standard size muffin tray.
Bake 45 minutes at 375°F.
Let cool and refrigerate for three hours before frosting.
I must say, the reason I went with 2/3 cup powdered sugar is because it was the only sugar in the house. These were not very sweet. In fact, to call them cupcakes at all, they basically required frosting.
Leave off the frosting and just use them as breakfast muffins! I used a plain white pre-made frosting. Personally, I think they would be really great with a homemade icing of butter, cream cheese, and powdered sugar. Or just warm up a plain one with a swipe of cream cheese. Anything cream cheese, really. Haha.