Mar's Pumpkin Cream Cheese Cupcakes
Why I Love This Recipe
From Margo R.
Ingredients You'll Need
15 oz. Libby's canned pumpkin
2 cups sugar
1 cup vegetable or canola oil
2 Cups Gluten Free All-Purpose Flour (I use Bob's Red Mill)- (If you use regular flour no need to add the xanthan gum below)
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp. ground cinnamon
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
CREAM CHEESE FROSTING
Mix the following ingredients below for the frosting. Some people like whipping the frosting a lot, some like it a little thicker and not so whipped.
1 package (8 oz) cream cheese ( i always use Philadelphia 1/3 less fat)
3/4 stick butter
3 1/2 or 3 3/4 cups powdered sugar (depending on if you like it thinner or thicker, I like it a little thicker)
2 tsp. milk
2 tsp. vanilla
Preheat oven to 350 degrees.
In small bowl add all dry ingredients, the middle section of this recipe.
In large bowl mix eggs, pumpkin, sugar and oil with wire whisk (top section).
Then add dry ingredients to liquid ingredients. I then use electric mixer to mix dry and liquid ingredients together, but don't mix too much, probably 10-20 seconds, you don't want to over beat mix.
Then line cupcake liners in the cupcake pan & fill each cupcake to about 3/4 each full of batter or even a little more.
Bake until done, it's usually about 15-20 minutes, however depending on ovens it could be 12-14 mins. I check it first about 12 minutes. Make sure the toothpick comes out clean otherwise they are not done.
After the cupcakes have cooled, decorate with the cream cheese frosting and any other toppings you want, make it fun!! I keep these in a cool area, a walk in cooler or place in the garage or even the refrig but they are the best eaten at semi room temperature.
Again, If you are making these with regular flour then just use 2 cups of all purpose flour and don't use the xanthan gum. My mom has made them this way before.