Delicious and easy gluten free mini cupcakes with cream cheese frosting. They are super moist and pairs well with coffee, tea, or hot cider.
Preheat oven to 350 degrees F. Grease mini cupcake pan(s) with butter.
Combine rice flour, quinoa flour, pumpkin spice, ginger, baking powder, baking soda, and salt in a mixing bowl. Mix thoroughly.
Beat eggs, sugar, canola oil, and pumpkin until smooth and fluffy.
Pour flour mixture into pumpkin mixture slowly and mix at a low speed until thoroughly combined and batter is smooth.
Pour batter into greased mini muffin pans. Fill to just beneath the rim.
Bake for 20-25 minutes at 350 degrees F on the middle rack. Poke a toothpick through the center of one of the cupcakes. It should come out clean. If not, bake for a few more minutes.
Meanwhile, combine cream cheese and butter with a mixer until really smooth. Add the sugar, 1/2 cup at a time, mixing after each addition. Add vanilla and mix until smooth.
Let the cupcakes cool for 10 minutes before frosting.
Frost generously using a butter knife or icing spatula. Sprinkle walnuts on top (optional).
- 0.0c Rice Flour
- 0.0c Quinoa Flour
- 1.0Tbsp Pumpkin Spice
- 1.0tsp Ginger
- 1.0tsp Baking Powder
- 0.0tsp Baking Soda
- 0.0tsp Sea Salt
- 2.0 Eggs
- 8.0oz Pumpkin, canned or fresh
- 0.0c Canola Oil
- 0.0c Sugar
- 1.0tsp Vanilla Extract
- 8.0oz Cream Cheese, softened
- 0.0 Unsalted Butter, softened
- 2.0c Confectioners (powdered) sugar
- 2.0tsp Vanilla Extract
- 0.0c Walnuts, chopped (optional)
San Francisco, California