Pumpkin Spice Cupcakes -Gluten Free

15
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is a tasty cupcake you can have frosted or as is. It is not overly sweet on it's own and has just the right amount of spices for my liking. When I frost this I use my #recipe12435"

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (51.3 g)
  • Calories 165.3
  • Total Fat - 7.1 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 44 mg
  • Sodium - 122.5 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 14.1 g
  • Protein - 2.4 g
  • Calcium - 29.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Whisk the dry ingredients together in a large bowl making sure the spices are spread out evenly.

Step 2

In a smaller bowl, whisk together the eggs, melted butter and maple syrup.

Step 3

Pour into the dry mixture along with the pumpkin puree and mix well.

Step 4

Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.

Step 5

Place the filled silicone muffin cups on a rimmed baking sheet and place in a preheated 325 degree Fahrenheit oven and bake for 40 to 45 minutes or until cooked through. (Insert toothpick in centre of cupcake and it should come out clean.)

Step 6

Remove from oven and place on a baking rack to cool.

Step 7

If you are frosting these make sure they cool for at least an hour before doing so.

Tips & Variations


  • Silicone muffin cups

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