Gluten Free Pumpkin Spice Muffins

Gluten Free Pumpkin CupcakesPumpkin Spice Muffins

¼ Cup Butter ( ½ stick) or oil

¼ Cup water

¼ Cup Milk

1 – 15 oz. Can 100% Pumpkin with no additives ( I use Libby’s)

2 Cups Tom Sawyer GF Flour/ Betty Crocker GF Rice flour Mix ( ½ & ½ )

Heat butter, water, and milk ( microwave 1 minute 5 – 10 seconds) just before boiling. Add Pumpkin, hot water, milk and butter to food processor mix and add flour. Mix just so there are no lumps. Let set for 20 – 30 minutes or refrigerate overnight.

2 Large Eggs

1 ½ Cups Sugar

1 Teaspoon Additive Free Nutmeg ( I like Morton Bassett)

1 Teaspoon Additive Free Cinnamon

½ Teaspoon Additive Free Ground Cloves

2 Teaspoons GF Baking Powder

1 Teaspoon Salt

1 Teaspoon Baking Soda

Preheat oven to 325*

In small bowl whisk sugar and all spices, making sure there are no lumps. Add eggs to GF flour and pumpkin mixture in food processor, blend then add sugar and spices. Mix well until all ingredients are blended. Do Not over mix. Using a triggered ice cream scoop (about ¼ cup) fill cups with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make 18 cupcakes. Ice with Sugar and Spice Cream cheese icing.

Sugar and Spice Cream Cheese Icing                                                                                                                                                                                                                                 

 4 oz. Plain Preservative Free Cream Cheese ( ½ – 8 oz. package Philadelphia)

1 Stick softened Butter

1 Teaspoon Pure Vanilla

2 – 2 ½ Cups Pure GF Powdered Sugar

½ Teaspoon Additive Free Cinnamon

¼ Teaspoon Additive Free Nutmeg

¼ Teaspoon Additive Ground Cloves

In food processor blend all ingredients until smooth. Refrigerate until ready to use.

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