Gluten Free Pumpkin cupcakes

By • June 13, 2011 • 1 Comments

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Author Notes: this cupcakes rises oh so beautifully and is so moist and tender... You'll love love love itLaura Ferdinandy Talbot

Makes 2 dozen

  • 2 cups Fava Bean flour
  • 1 cup potato starch
  • 1/2 cup arrowroot
  • 41/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 2/3 cups coconut oil
  • 3/4 cups pumpkin Puree
  • 1 cup agave nectar
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla "optional"
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon cinnamon
  1. 1. mix all of the dry ingredients together in a mixing bowl and gently whisk together to blend. 2. then add all of the wet ingredients and mix on med speed of mixer till well blended. 3. using an icecream scoop measure the batter into muffin cups . 4. bake at 325 in regular oven or 300 in convection oven for about 20 min or until you can gently touch the center of the cupcake and it springs back . let cool and frost with cream cheese frosting. A. 8oz cream cheese, 1 sick butter, 2 tsp. vanilla, 4 c. powdered sugar, mix well in mixing bowl on medium speed until smooth if needed add a little water 1 tsp at a time until desired consistency is reached. (NOTE I like to add mini chocolate chips to the batter for pumpkin chocolate chip cupcakes)
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over 3 years ago Laura Ferdinandy Talbot

in the photo I did not use cream cheese frosting, I used my buttercream, 1 1/2 c. butter,
1 1/2 c. shortening, 8 cups of powdered sugar, 4 tsp. vanilla. same mixing instructions as the cream cheese icing