Happy Sunday Everyone!
When it comes to cupcakes and muffins, I find that the common thread is always having a soft and moist texture. Once you have that, you can add whichever frosting you like to this cupcake. I felt that with the pumpkin spice flavour, a cashew cream would pair perfectly with it. I also added some pecans on top for some crunch. These gluten free pumpkin spice cupcakes are up there with “perfect cupcake goals”, I just love them! I know you will too.
These gluten free pumpkin spice cupcakes can be enjoyed all year round, they are definitely not confined to Nov/Dec. These comforting and cozy flavours are amazing for an afternoon tea or a cozy night in. I love that they are gluten free. Being a newbie in the gluten free scene, I wanted a light texture and frosting, and to be able to have everyone enjoy them. I’m going to share a few of my favourite tips around making the cashew cream and the fluffiest cupcake ever!
Hope you enjoy this recipe and let me know if you have any questions!
Bon Appetit,
Zorah
How to achieve these gluten free pumpkin spice cupcakes:
- Make sure your eggs and pumpkin puree are at room temperature. I take my ingredients out a few hours before making the recipe to ensure this.
- I always use a gluten free baking flour that has xanthan gum in it so that it makes everything easier. However, if yours doesn’t contain Xanthan gum, you can add extra (see recipe below for measurements).
- I did not try any substitutes for this recipe because I just loved it as is. If you want to try anything new, please do keep in mind that it may not turn out the way it should.
- For the cashew cream, remember to soak your cashews before, or you won’t get a nice, smooth mixture.
Cashew Cream Tips:
- I blended mine in my Nutribullet and once it’s done, and I am waiting for the cupcakes to cool, I keep the cream in the fridge until I am ready to use it. This keeps the cream firm and easy to pipe on to the cupcake. Cashew cream is much lighter and liquid compared to a whipping cream, so keeping it chilled ensures a better setting on the cupcake when you’re ready to add it.
- If you have extra cashew cream you can definitely freeze it up! Use the extras as a vegan bechamel sauce or in soups to make it even creamier!
- Cashew cream is not as smooth as whipping cream, so it will look a bit granulated and lumpy, but smooth until it’s good enough for you. Don’t worry too much about the lumps, they are the small pieces of nuts that are softened but have not yet blended.
Gluten Free Pumpkin Spice Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy10-12
servings25
minutes18
minutesPumpkin is the flavour that keeps on giving! These pumpkin spice cupcakes are gorgeous, light and have the most amazing cashew nut frosting. They are also gluten free but of course, do contain nuts.
Ingredients
1 cup gluten free flour with Xanthan gum
(If your flour doesn’t have any, then add in 3/4 tsp. Xanthan gum along with the flour)
1 tsp. baking powder
1/2 tsp. baking soda
1 level tsp. cinnamon powder
1/2 tsp. cardamom powder
1/2 tsp. nutmeg powder
1/2 tsp. flaked sea salt
2 large eggs
1 cup + 1 tbsp pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp. vanilla extract
- Cashew cream frosting
1 1/2 cups raw cashews
1/2 cup water
1/2 tsp. salt
1 tsp. cinnamon powder
1 tbsp. agave syrup/honey
- Garnish
Chopped pecans
Directions
- Place the cashew nuts in a small bowl and cover with boiling water and set aside to soften for about 1 hour and 30 minutes.
- Preheat your oven to 175 degrees C and line a cupcake tin with liners and set aside.
- Sift the dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt).
- In a separate bowl, whisk the wet ingredients together for about 1-3 minutes (if you’re doing this by hand so that the mixture becomes lighter in colour and the sugar combines with everything else).
- Then add the dry ingredients to the wet, mix until combined and there are no lumps and transfer the mixture to the cupcake liners. Fill them to 3/4 of the way full. Bake for 17-23 minutes.
- Once they come out, leave them in the cupcake tin for 15 minutes then transfer to a cooling rack and allow to cool completely.
- In the meantime make your cashew frosting by draining the water from the cashews and then adding the cashew nuts and the rest of the ingredients to a blender. Blend until smooth, take a few breaks in between so the blender does not overheat. Once the cream is done, place in the fridge for 30 minutes.
- Once ready, pipe onto the cupcakes, sprinkle with pecan nuts and enjoy!
