Pumpkin Cupcakes

I’m super excited about fall and all things fall, flavors, colors, smells, you name it I love it! Most of all I love the fall baking smells.

The leave are already crunchy on the ground and the tress are magically turning their beautiful fall colors. Right now we are still sitting on 90 degree temperatures here in Kansas and I am not enjoying it. I am so ready for the cooler weather and opening up my fire place, having a warm cup of coffee, cocoa, or hot cider! Watching the kids roast marshmallows and eating as many s’mores as they want. Hopefully, this next week the days begin getting cooler and we can start pulling out the sweaters and boots!

Today I decided to bring fall inside. Yes, the house is already decorated with all the fall colors bursting from the seams. I have pumpkins everywhere, candles going, and all the blankets out and about. I have been wanting to make everything pumpkin lately. Last weekend I made gluten free pumpkin and chocolate chip cookies and this weekend up for try was pumpkin cupcakes. Now let me start off by saying that I am not a pumpkin spice latte type of girl, but I do love all things pumpkin, I just can’t get into that!

Typically, I would make absolutely everything from scratch, but while I was getting down the ingredients from the pantry I saw a vanilla cupcake mix that I have been wanting to try so I pulled it out.

This is the ZenSweeet Vanilla Cupcake mix I used ( https://amzn.to/3jTaNdc ). I love this baking mix. I have just recently discovered it and. ZenSweet is gluten free, sugar free, Keto friendly, Non GMO, and it can be made Vegan. I would highly recommend you try it out. They make several different products….anyway onto to the recipe for these fabulous gluten free pumpkin cupcakes that are super simple and easy to make real quick!

INGREDIENTS:

  • 1 package of Zen Sweet Vanilla Cupcake Mix – https://amzn.to/3jTaNdc
    • follow the directions on the back of the mix. I used 3 eggs and instead of water I used almond milk.
  • 1/2 can (which is about 1 cup) pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract past or liquid which ever you have on hand

Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners.

In a large bowl, whisk together all the ingredients until well combined. Fill cupcake liner about 2/3 of the way full with batter. Bake 18-20 minutes or until toothpick comes out clean when inserted into the middle of the cupcake.

INGREDIENTS FOR CREAM CHEESE FROSTING:

  • 6 tablespoons butter, at room temp
  • 8 ounces cream cheese, at room temp
  • 1 teaspoon vanilla extract
  • 4 – 4 1/2 cups confectioners sugar

In an stand mixer, beat the butter, cream cheese, and vanilla until well combined. Scrape down the sides of the bowl and continue mixing for another 15 seconds. Add in confectioners slowly, a little bit at a time, stopping and scraping down the sides of the bowl. Once it’s all combined, whip the frosting one more time on high speed and set aside. Cover with plastic wrap and refrigerated to let it set up a bit more before using. Frost when cupcakes have completely cooled.

Decorate with fall or halloween and enjoy!!

 

 

 

 

 

 

 

Aboutglutenfreefarmandhome

A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: