Tuesday, October 5, 2010

Recipes: For the Love of Pumpkin

So its finally Fall and the season is off to a wonderful start! The weather here has been just gorgeous. Whenever this time of year comes around, I begin to get my customary craving for all things PUMPKIN!!! To say I'm obsessed might be an understatement. My friends and family can attest that I'll excitedly try almost anything simply because its pumpkin flavored.

If you're gluten free, you may mistakenly believe that your favorite pumpkin treats are off limits, but I'm happy to tell you that you can get your pumpkin fix and stick to the gluten free diet.

Some of my favorite ways to enjoy pumpkin here in Houston include:

Pumpkin Spice Yogurt at Red Mango
**Of course you'll need to skip the graham cracker topping

Pumpkin, Pumpkin Pie, and Pumpkin Cheesecake Flavors at Tasti D Lite

Pumpkin Spice Lattes or Chai's at Starbucks

{image via Gluten Free Houston on FB}
And last, but certainly not least, you can enjoy a wonderful GF pumpkin pie from Whole Foods or from Gluten Free Houston!

And certainly, if you're feeling up to it, why not try your hand at some fall gluten free baking? I've got a simple recipe for delicious pumpkin spice cupcakes you can make with a gluten free cake mix. Top them off with maple cream cheese frosting and I promise they will be to die for!

GF Pumpkin Spice Cupcakes
*makes about 20 cupcakes

  • 1 26 oz box gluten free vanilla or yellow cake mix (I used Namaste, some other brands have less cake mix so you may need to adjust)
  • 3 eggs
  • 1 cup canned pumpkin
  • 1/2 cup oil
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cloves
  • 1/4 tsp allspice
Heat oven to 350 degrees. Put paper liners in two muffin tins (you probably won't fill all of the wells, so make sure the unused ones have a couple of tablespoons of water in them to prevent scorching your pan). Combine all the wet ingredients and mix. Add the cake mix and spices and blend until there are no lumps. Using an icecream scoop, fill the liners about 2/3 full. I always manage to make mine a bit too big, hence why I never get 24 cupcakes out of a recipe! Bake 20 to 25 minutes or until you lightly press the top of a cupcake and it bounces back. Cool in pan for a couple of minutes and then remove to finish cooling on wire racks. Top with frosting only once they are completely cool.

Maple Cream Cheese Frosting
*Makes enough frosting for all the cupcakes and a little extra!

  • 1 8 oz package of cream cheese (room temperature)
  • 1 stick unsalted butter (room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • pinch salt
In a large bowl, beat the cream cheese and butter together until light, fluffy, and well-blended. Beat in the maple syrup, vanilla, and salt. Slowly add the powdered sugar, about a cup at a time until you've reached a good spreadable consistency. If you add too much powdered sugar and the icing is too stiff, simply add a little more syrup or milk a tablespoon at a time until the frosting is smooth and creamy. Spread or pipe onto cooled cupcakes and enjoy!

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