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Pumpkin Spice Cupcakes

October 12, 2012 By Jessica

Such beautiful weather here in Southern California, even for October! In that pumpkin zone, after making that penne pasta w/ pumpkin alfredo sauce. I spoil my kids with yummy treats, treats they just can’t have anywhere due to their sensitivities to gluten and dairy, which as they know is okay because Mommy can certainly stuff their faces with treats!  And boy was this a treat, of course I had to sneak one right away. You know me.

These cupcakes have such a nice spice to the cake without overpowering the pumpkin, as many recipes can do. And did I mention the meringue, which is an adapted version of Chef Thomas Keller’s meringue? OMG crazy delicious, without the corn syrup or margarine, unlike most frostings.  I can seriously eat all the frosting in the pastry bag.  You just have to try this recipe and tell me what YOU think.  Have a feeling you are going to love this seasonal treat…enjoy!

 

Makes 12 cupcakes

Active Time: 20 minutes
Total Time: 60 minutes

Ingredients:

1/2 cup tapioca flour (I use all Bob’s Red Mill flours)
1/2 cup sorghum flour
1/4 cup brown rice flour
2 tablespoons flax seed meal (I use Bob’s Red Mill)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, *ROOM TEMPERATURE (see note)
1/2 cup evaporated cane sugar
1/2 cup light brown sugar, lightly packed
8 ounces fresh **pumpkin puree (see note), or canned pumpkin puree, not pie filling
1/4 cup sunflower or vegetable oil
1/4 cup apple or pear sauce

 

Note: If you don’t have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.

Note: For how-to on instructions on roasting fresh pumpkin, see my Pumpkin Penne Pasta w/ Alfredo Sauce recipe.

 

Meringue Frosting:

Will need a candy thermometer

1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
1/4 cup PLUS 1 tablespoon water
3 large egg whites, room temperature
1/2 teaspoon gluten free pure vanilla extract
2-3 tablespoons GF, DF Graham Cracker Crumbs, for garnish

 

Preparation:

Preheat oven to 350 degrees F

Line a muffin pan with cupcake liners.

In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.

In another medium bowl, whisk eggs, sugar, and brown sugar for 1 minute using a handheld mixer.

Then add pumpkin, mix for another minute. I doubled the recipe (why you are seeing more eggs, etc than noted). A dozen of these cupcakes is not enough in our house!

Add the flour mixture, whisk until just combined, about 30 seconds.

Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).

Bake for 22-26 minutes, until a toothpick inserted comes out clean. Set aside to cool completely before frosting.

For the meringue frosting:

Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, and stir to dissolve. When the mixture reaches 220 degrees F it is ready for the stand mixer.

Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar. Increase the speed to high and whip until soft white peaks are formed.

At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.

When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.

Note: If the hot sugar touches the whisk it will deflate your meringue!

Continue to whisk on high until the bowl has cooled, about 6-8 minutes.

Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.

Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.

Lightly sprinkle with gf graham cracker crumbs. Serve chilled, or room temperature.

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Filed Under: cupcakes, dessert, entertaining Tagged With: cupcakes, dairy-free, dessert, entertaining, gluten-free, pumpkin, soy-free

« Penne Pasta with Pumpkin Alfredo Sauce
Baked Pumpkin Chocolate Chip French Toast »

Comments

  1. Ester Perez says

    September 25, 2014 at 8:37 pm

    Wow! These look wonderful! I have been wanting to try meringue frosting!
    Reply
  2. Helen M says

    October 1, 2014 at 4:53 pm

    I made these cupcakes yesterday and they are delicious. I can't believe they are gluten free and my kids, who are not on a restricted diet, loved them. I love pumpkin and these are the best!
    Reply
  3. Meghan says

    October 14, 2014 at 12:17 pm

    Your frosting looks gorgeous. I have had trouble with meringue frosting but I haven't used a thermometer. Do I really need one?
    Reply
    • Jessica says

      October 14, 2014 at 4:37 pm

      Hi Meghan, Yes you do. The only way to ensure your boiled sugar is ready is with a candy thermometer. Bed Bath Beyond has them and with the coupons they offer you get 20% off!
      Reply
  4. Vana says

    October 16, 2014 at 8:58 am

    What graham cracker crumbs to you use?
    Reply
    • Jessica says

      October 17, 2014 at 4:21 pm

      Hi Vana, I use the gluten free, dairy free kinnikinnick graham cracker style crumbs, hope that helps :)
      Reply
  5. Laura says

    October 22, 2014 at 9:45 pm

    My meringue frosting never came out smooth until now, thanks Jessica for noting in your recipe to avoid the whisk!! It looks like fluff!
    Reply
  6. Yigal says

    October 27, 2014 at 11:39 pm

    Good tip on meringue. Beautiful cupcakes!
    Reply
  7. Marjorie says

    November 17, 2014 at 3:31 pm

    I would love to make this as a cake. Can I covert it, and what would be the baking time? Thanks.
    Reply
    • Jessica says

      November 17, 2014 at 8:43 pm

      Great question Marjorie, You can convert this recipe into a 2 layer 8 inch cake. Baking time I am not too sure on as I always make this recipe as cupcakes. I would set a timer for 30 minutes at 350 degrees F, and begin to watch it after 15 minutes. Pull it out after 30 minutes and test with a toothpick inserted into the center. If it comes out with a little crumb and pulling away from the edge of the rim then it's ready. If not, add 3 minute increments with the timer on, and test with the toothpick until ready. Meringue should be enough to frost immediately after cooling. This frosting does not do well for a crumb coat (initial layer of frosting to catch crumbs before final frosting). Hope this helps :)
      Reply
  8. Lori says

    December 1, 2014 at 10:23 am

    Gorgeous!!
    Reply
  9. Rita C. says

    December 3, 2014 at 9:12 am

    I just finished piping my cupcakes and they look gorgeous! Had to brag! My kids are going to be so excited when they come home from school. Thank you for your detailed instructions and making it easy, now I want to try your whoopie pie recipe next!
    Reply
    • Jessica says

      December 3, 2014 at 1:23 pm

      Yay! Thanks for the comment Rita, enjoy!
      Reply
  10. Staci says

    October 30, 2015 at 5:48 pm

    Now I am obsessed over these cupcakes. I was a little skeptical but because they were so pretty I thought I would give it a try and had a back up plan in case it wouldn't. But wow these came out as pictured with a nice amount of spice in the cupcake. The frosting is like heavenly fluff without being overly sweet. An awesome treat!
    Reply
    • Jessica says

      October 30, 2015 at 7:29 pm

      So happy to hear you gave the recipe a try and enjoyed them!! This is one of our favorites around here!
      Reply
  11. Debbie Hoffman says

    March 15, 2017 at 9:46 pm

    Stumbled on your recipe on Bob's Red Mill site and baked them tonight. I plan to frost them tomorrow while the kids are in school but had to have one and now can't wait to have one frosted. The pumpkin spice flavor comes through splendidly and just what we were craving with our new snowfall in Syracuse!
    Reply
    • Jessica says

      April 2, 2017 at 2:32 pm

      Haha, of course, pumpkin spice cupcakes when it's snowing is the best homey feeling ever. I wouldn't have it any other way...enjoy!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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