Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream
 
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Whip up these Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream for a rich and decadent Thanksgiving dessert. The depth of flavor is surreal!
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
  • For the cupcakes:
  • ½ cup extra virgin olive oil
  • ¾ cup canned pumpkin (not pumpkin pie filling)
  • 2 eggs
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ tablespoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum
  • ¼ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ¼ cup gluten free oat flour
  • ⅓ cup potato starch
  • 2 tablespoons tapioca starch
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • For the frosting:
  • 4 cups powdered sugar
  • 1 stick butter, room temperature
  • 2-3 tablespoons heavy whipping cream
  • 3 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • dash of nutmeg
  • dash of allspice
  • pinch of salt
Directions
  1. Preheat oven to 350 degrees and line muffin tins with paper liners. Set aside.
  2. In a large mixing bowl, combine olive oil, canned pumpkin, eggs, sugar, brown sugar, and vanilla extract. Whisk until combined and eggs are mixed thoroughly.
  3. In a separate smaller bowl, sift together cinnamon, allspice, nutmeg, salt, xanthan gum, brown rice flour, sorghum flour, oat flour, potato starch, tapioca starch, baking soda, and baking powder.
  4. Add dry ingredients to wet mixture and whisk until smooth and combined.
  5. Fill cupcake liners ⅔ way full and bake at 350 degrees for 20-23 minutes for regular sized cupcakes or 14-16 minutes for mini sized cupcakes or until tops spring back at the touch of a finger and toothpick inserted into middle comes out clean. Remove cupcakes from oven and allow to cool on a cooling rack for 3-5 minutes in the pan. Remove cupcakes from tins and allow to finish cooling on cooling rack.
  6. While cupcakes are cooling, begin making frosting. Beat butter until light and pale. Add 2 cups of powdered sugar and beat until smooth. Add 2 tablespoons whipping cream, maple syrup, cinnamon, nutmeg, allspice, and salt. Beat until smooth. Add 2 more cups of powdered sugar and beat until smooth. Add more whipping cream or powdered sugar to reach desired spreading or piping consistency.
  7. Frost cupcakes and top with chocolate chips and sprinkles. Store extra cupcakes in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-olive-oil-pumpkin-cupcakes-with-cinnamon-maple-buttercream/