Gluten Free Pumpkin Muffins with Maple Cream Cheese Icing
So, my latest gluten free baking inspiration comes from reading ‘Wheat Belly’, while I was away in Bali. These muffins are absolutely delicious, and if you’re going to indulge.. ya might want this recipe! I google searched this from www.glutenfreegoddess.blogspot.ca but instead of following the recipe exactly, I used ‘Cup 4 Cup’ Gluten-free flour that I found from Whole foods that is all the rage. It’s SO good! And easy to bake GF with this stuff.
2 cups ’Cup 4 Cup’ Gluten Free flour
1.5 cups organic light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon 1 teaspoon cloves 1/2 teaspoon fine sea salt 1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Vanilla Extract
For the icing:
2 cups powdered sugar, more if needed
1/4 cup chilled cream cheese
2-5 tablespoons pure maple syrup, as needed
Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.
In a large mixing bowl, whisk together the dry ingredients: GF flour, light brown sugar, baking powder, baking soda, ginger, cloves, cinnamon, sea salt, and nutmeg.
Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer’s whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.
Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so check the insides with a toothpick.
Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
Meanwhile… make your icing.
Read more: http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html#ixzz2BKknxn1t
SO GOOD. ENJOY!