Pumpkin Spice Cupcakes -Gluten Free
April 19, 2014
"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"
- 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
Whisk the dry ingredients together in a large bowl making sure the spices are spread out evenly.
In a smaller bowl, whisk together the eggs, melted butter and maple syrup.
Pour into the dry mixture along with the pumpkin puree and mix well.
Coat 15 silicone muffin cups with non-stick spray and fill 2/3 of the way with the cupcake batter.
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.)
Remove from oven and place on a baking rack to cool.
If you are frosting these make sure they cool for at least an hour before doing so.
Tips & Variations
- Silicone muffin cups