Friday, November 8, 2013

Gluten Free Pumpkin Spice Latte Cupcakes


I'm going out of town overnight tonight. Going away causes me a huge amount of stress, even if it's for the best of of occasions. It may be self imposed because I usually create a very unrealistic to do list, including things that don't have to be done at all before I leave; like catch up on five weeks of project life pictures, finish a quilt and start another. All of that, on top of what I actually really have to do, like pack.

As my list fills with random, unrelated trip items my stress levels sky rocket. I don't know why I do this, I guess I don't like to leave with things undone. But I do, and then I deal with it. How I deal with it these days is by baking.

So last night I baked. I know, I should have been packing or something. Or even dealing with my unrelated trip list. But no, I baked with wild abandon and didn't regret one second of it. And my family kind of likes cupcakes anyway, so it's a win win all around.

And now, you must make these. And I dare you not to eat just one. We devoured them like we were professional cupcake eaters.

~




Gluten Free Pumpkin Spice Latte Cupcakes - makes 12

Preheat oven to 350 degrees

Whisk together in a medium bowl and set aside:


  • 1/3 cup sorghum flour
  • 2/3 cup tapioca starch (not tapioca flour)
  • 1/3 cup millet flour
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 5 teaspoons espresso powered


In a large bowl, mix together until no lumps remain:


  • 3/4 cup pumpkin puree
  • 1/4 granulated sugar
  • 1/4 cup brown sugar
  • 1/2 coconut oil 
  • 2 eggs

Add the flour mixture to the wet ingredients in two additions, mix until thoroughly incorporated.

Divide the batter between the 12 muffin cups, filling about two-thirds full. Bake until a skewer inserted comes out clean, about 18 to 22 minutes. We live at 3000 feet, and they were perfectly done at 23 minutes.

Cool in pan for 5 minutes.

While the cupcakes are still warm, brush the tops with strong brewed coffee. Allow them to cool completely before frosting.

To make the frosting, beat well until completely smooth:


  • 8 ounces softened cream cheese
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract   


Slowly add:

2 cups heavy cream and beat until stiff peaks form. 

Frost cupcakes and then sprinkle with cinnamon and to it off with a drizzle of caramel sauce. Serve immediately, or refrigerate in an airtight container for up to three days.  

As if you'd have any left to save.

Sorry, dairy free friends- I plan on adapting that frosting recipe for our sensitive tummies-so everyone can enjoy!

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