Gluten Free Pumpkin Cupcakes with Chocolate Ganache Frosting
Gluten Free Pumpkin Cupcakes
Ingredients
- 2 ½ cups gluten free flour (280 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice if you have it
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter melted and cooled
- 4 large eggs lightly beaten
- 15 ounces pure pumpkin puree
Frosting
- 8 ounces semisweet chocolate
- ½ cup heavy cream
- ¼ teaspoon fine sea salt
Instructions
Cupcakes
- Preheat oven to 350℉. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together the brown sugar, granulated sugar, butter, and eggs. Add the dry ingredients and whisk until smooth. Whisk in pumpkin purée.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.
Frosting
- Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Using a whisk, stir until the chocolate melts and the mixture is smooth. Let cool to room temperature and frost cupcakes.
Nutrition
Calories: 264kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 59mgSodium: 193mgPotassium: 114mgFiber: 3gSugar: 22gVitamin A: 3115IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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