The pumpkins and squashes we have in the UK almost always end up in delicious savoury dishes, like those mentioned in my Favourite Five recipes, but in the USA and Canada they also have a tradition of using pumpkin in sweets and cakes. Famously this is in the form of pumpkin pie, which interestingly actually originates on this side of the Atlantic, with pumpkin pie recipes being found first in English cookbooks’such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Given our transatlantic cousins’ love of the sweet use of the pumpkin, I thought it was about time I embraced it too. Cupcakes are always a big hit in our family; so, with pumpkins ripened on the allotment, and children (and adults) keen on an after-school snack, I made these Gluten-Free Pumpkin Cupcakes.
You will need (makes 24)
300g self-raising gluten-free flour
200g light brown sugar
100g caster sugar
2tsp mixed spice
2tsp bicarbonate of soda
A pinch of salt
4 beaten eggs
180g unsalted butter, melted
zest 1/2 an orange
1 tbsp orange juice
300g pumpkin purée. (I roasted the pumpkin in two halves, then puréed the flesh, and used the leftover purée for soup)
100g icing sugar
1 tbsp orange juice
splash of food colouring
Heat your oven to 160°C and prepare the muffin/cupcake tin with paper cupcake wrappers. Mix all the dry ingredients in a bowl and add puréed pumpkin. Beat the eggs and combine with the melted butter, orange zest and juice. Stir the dry ingredients into the dry mix, ensuring that it is thoroughly mixed. Pour the batter into the muffin tin, leaving a little space for the mixture to rise in the oven. Bake in the oven for 12-15 minutes until golden and brown, place on a rack, and allow to cool. To make the icing, combine the orange juice and icing sugar to get the desired consistency, then carefully add the colouring, before mixing. Spoon the icing into a piping bag and pipe the cobweb design.
I can feel the delicate aroma of the bake.
I love bakery products, especially when they are homemade.
Thanks. Happy Halloween too!
I will be posting a blog on Halloween Food Ideas, stay tuned.
Have already added party food ideas for Halloween…
They look great. Like the spooky writing too!
We discovered pumpkin cake last year and loved it, so we’ll be busy the Friday making more…. Love the cobweb design – might just do the same 🙂
Yep, its a great way to use pumpkins and the icing goes down a storm with the kids.
My daughter is very keen to have orange icing this year, so this will definitely suit 😉
Fabulous recipe and great-looking cupcakes!
Very pretty and healthy! I must try them out (not necessarily for Halloween) when I meet my gluten-free friend. Thanks for sharing this! 🙂
Thanks for your kind words. Theyr’re worth making even if youre not GF!