Gluten free pumpkin cupcakes

I have a confession to make: I have a substance abuse problem. That’s right, I’m officially addicted to cream cheese icing.

It’s controlling my life! There’s just nothing quite like the sour edge of a fluffy cream cheese icing. I’d always been a big fan of it on a carrot cake, but these gluten free pumpkin cupcakes are absolutely divine. Our resident coeliac in the office was also jumping for joy when we whipped these babies up. They’re made with vegetable oil instead of butter too, so they’re *pretty* healthy (that’s what we’re telling ourselves anyway).

To make pumpkin puree, place chopped pumpkin pieces on a lined baking tray with a little olive oil. Roast until the pieces are softened and a little browned. Then, blitz in a food processor while the pieces are still warm (this will help them break down easier). You can also buy tinned pumpkin puree, or prepare the pumpkin by boiling for 20 minutes, but we love the caramelised flavour you get when the pieces are roasted.

Here’s to an easy dessert that our gluten free friends can bite into stress free!

Gluten free pumpkin cupcakes

Ingredients

• • 160g white rice flour
  • 200g caster sugar
  • 60g cornflour
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground cardamom seeds, without the shell
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 170g pure pumpkin puree
  • 90ml vegetable oil
  • 2 large eggs
  • 60ml orange juice

  Cream cheese icing

  • 100g very soft butter
  • 100g icing sugar
  • Tbsp Orange Juice (optional)
  • 200g full fat cream cheese

Instructions:

1. For the Cupcakes:

   1. Adjust oven rack to middle position. Preheat oven to 180°C. Line 2 muffin pans (24 cupcakes total) with paper liners.
   2. Whisk together white rice flour, granulated sugar, cornstarch, pumpkin pie spice, baking soda, salt, ginger, and xanthan gum in a large bowl. In a small bowl, whisk together pumpkin puree, vegetable oil, eggs, and orange juice. Add pumpkin mixture to the dry ingredients and whisk until smooth.
   3. Fill the prepared muffin cups about 2/3 full. Bake until cupcakes are golden brown and spring back to the touch, about 25 minutes. Remove from oven and place on a wire rack to cool. Repeat with any remaining batter.

   For the Cream Cheese Icing:

   1. Using a stand mixer fitted with the paddle or handheld electric beaters, beat together cream cheese and butter until softened and creamy. Add powdered sugar and vanilla. Whip until light and smooth. Spread on cooled cupcakes (if you ice warm cupcakes, the icing will melt.) Store cupcakes, covered, on the counter for up to three days.