Along with everyone else in the world, I enjoy the fall season. I definitely would not say it is my favorite season, and the main reason I like it is well duh…APPLE SEASON. But nonetheless, I still get the pumpkin bug.
So with the fall weather settling in this weekend, it seemed like the perfect opportunity to unleash the pumpkin beast. First things first, we splurged on some treats at Trader Joe’s and bought Pumpkin O’s and just maybe some pumpkin ice cream. I mean what could be better then a gluten-free cereal with more sugar and less fiber then is really desirable to start off the morning? But hey, I have to say it is delicious!
While eating our pumpkin O’s we were pondering what to take to a fun dessert potluck. Well I was pondering and Chris was telling me something about Notre Dame football… Any who we decided on making some pumpkin cupcakes and I knew just the ones to make. These cupcakes are easy, quick to make, taste delicious, and are super festive!
Gluten-free Pumpkin Cupcakes
Yield: Makes 15 moist, delicious, you-better-keep-away-from-your-husband cupcakes.
- 1 box gluten free cake mix (we used betty crocker, because we had it in our pantry)
- 1 can of pumpkin (we used Aldi brand because it was $.79, boom)
- 3 Eggs
- 2 tsp pumpkin spice seasoning
- 2 tsp vanilla
- 1 8 oz package neufchâtel cream cheese
- 1/2 stick softened butter
- 1 cup powdered sugar
- 1 tsp vanilla
Steps to get you to pumpkin spice heaven
- Preheat oven and place appropriate halloween (or fall) themed cupcake liners in your muffin tin (or grease pan thoroughly)
- Place all ingredients in a mixing bowl and blend for 1-2 minutes until everything is fully mixed together and smelling like Thanksgiving.
- Scoop batter into muffin tin. It makes around 15 muffins (sort of an odd number, but then you can eat a few and then bring them to a gathering and no one will know!)
- Bake for 18 to 20 minutes or until a toothpick comes out clean!
- While cupcakes are cooling. Whip together frosting by combining the powdered sugar, cream cheese, butter, and vanilla. FYI this is half of a typical cream cheese frosting recipe that I finds provides the perfect amount of frosting. If you like a 1:1 ration of frosting to cupcake you will need to double the frosting ingredients.
- Frost cupcakes and dust with pumpkin pie spice, if you’re fancy like that.
- Eat. p.s. if the cupcakes aren’t cooled completely they have a tendency to stick to the cupcake liners, but once they are cooled it shouldn’t be a problem!
Happy Tuesday Everyone!