Pumpkin Spice Cupcakes -Gluten Free
Recipe: #12436
April 19, 2014
Categories: Desserts, Cupcakes, Pumpkin, Native American, Oven Bake, Gluten-Free, Flour, more
"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 is 15 servings
Ingredients
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 by Step Method
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
- Silicone muffin cups
0 Reviews
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