Pumpkin Cupcakes (gluten-free, dairy-free, whole grain, all-purpose flour options

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 2/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 2 4 tablespoons (28-56 grams unsalted butter, room temperature4, unsalted
  • 3 8 ounces (225 grams cream cheese

Found on texanerin.com

Ingredients

• 1 cup (125 grams) whole wheat flour, whole spelt flour, all-purpose flour or 1 cup (134 grams) 1-to-1 gluten-free baking flour for a GF version
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs (50 grams each, out of shell), room temperature
• 1 cup (240 grams) canned pumpkin puree
• 1 cup (200 grams) brown sugar, raw sugar or coconut sugar
• 1/2 cup (120 milliliters) olive oil1 (or another neutral-tasting oil thats liquid at room temperature like canola oil)
• 8 ounces (225 grams) cream cheese, room temperature3
• 2-4 tablespoons (28-56 grams) unsalted butter, room temperature4
• 2/3 cup (80 grams) powdered sugar (you can add more, if desired)
• pinch of salt
• 1/2 teaspoon vanilla extract

Directions

• Preheat the oven to 350 °F (175 °C). Line a muffin pan with 10 muffin liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• In a larger bowl, whisk the eggs, pumpkin puree, sugar, and oil.
• Add the flour mixture to the wet mixture and stir just until combined. Do not over mix!
• Divide the batter among the liners, filling each about 4/5 full, and bake for about 20 -24 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cupcakes have cooled completely, prepare the frosting.
• In a medium mixing bowl, beat the cream cheese and butter together with an electric hand mixer at medium speed until well combined. Its okay if it looks a little crumbly.
• Gradually beat in the powdered sugar until totally combined and then beat in the salt and vanilla. If its firm enough for your needs, frost your cupcakes now. The frosting yields enough for just slightly more than 2 tablespoons per cupcake.
• If you want it firmer, refrigerate for about an hour, stirring the frosting after about 30 minutes. Dont let it chill too long before frosting your cupcakes, though, because it gets quite firm, like a cream cheese tart filling. If that happens, just bring it to room temperature and then frost. The frosting firms up once refrigerated so if you want the softer frosting texture (rather than a cream cheese tart filling kind of texture), let the cupcakes come to room temperature before serving.
• Store frosted cupcakes in the refrigerator for up to 3 days or in an airtight container at room temperature for 2 days.