Go Back
Print

Gluten Free Pumpkin Cupcake Recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 26
Author Jennifer Rao - Around the World in 80 Cakes

Ingredients

  • 3 cups (14 oz) Gluten-free flour mix (see notes)
  • ¾ teas xanthan gum
  • 1½ teas baking powder
  • 1½ teas baking soda
  • 1 teas salt
  • 1 teas ground cinnamon
  • ½ teas ground nutmeg
  • ¼ teas ground ginger
  • 1 15-oz can pumpkin
  • ¾ cup dairy free milk I use rice milk
  • 2 teas apple cider vinegar
  • 10 ½ Tbsp (5.25 oz) organic shortening
  • 1½ cups (11 oz) lightly packed brown sugar
  • 1 teas pure vanilla extract
  • 4½ teas egg replacer (see notes)
  • 6 Tbsp dairy free milk to mix with egg replacer

Instructions

  1. Set the rack to the middle of the oven and preheat to 350 degrees F. Line 2½ cupcake pans with liners for a total of 30 cupcakes.
  2. To make the batter Sift the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and spices into a bowl. Whisk well to combine and set aside. In a separate bowl mix together the pumpkin, milk, and cider vinegar and set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment beat the shortening for 2 minutes. Scrape down the sides of the bowl and add the brown sugar and vanilla. Mix for about 30 seconds. Whisk together the egg replacer and 6 Tablespoons of rice milk until there are no lumps, then add to the batter. Mix for another 1-2 minutes.
  4. Scrape down the sides of the bowl. Add the dry ingredients alternating with the pumpkin mixture in three batches. Scrape down the sides of the bowl in between each addition.
  5. Spoon about ¼ cup of batter into each cupcake paper. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before moving onto a cooling rack. Top these cupcakes with your favorite frosting or leave them plain.

Recipe Notes

Notes: You can use your favorite egg replace, or use my recipe for egg replacer.

Gluten-Free Flour Mix (from The Allergen-Free Baker's Handbook)

  • 4 cups (18.5 ounces) brown rice flour
  • 1⅓ cups (7 ounces) potato starch
  • ⅔ cups (2.7 ounces) tapioca starch

Measure out the ingredients by spooning into a cup. For best results weigh out the ingredients. Combine all ingredients in a container or a zipper top bag and mix well. The recipe can be doubled, tripled etc.