This month, we’re recreating our delicious pumpkin cupcakes and making them gluten-free. These cupcakes are perfect for the cooler season, and topped with a decadent maple and bacon icing makes them simply irresistible. The best part is that no one will ever guess they’re gf!
Gluten-free pumpkin cupcakes with maple-bacon icing
Prep 15 min
Total 1 hour
2 cups gluten-free rolled oats, such as Bob’s Red Mill or Only Oats
1 tbsp gluten-free baking powder, such as Magic
1 tsp cinnamon
1/2 tsp each nutmeg, ground ginger and allspice
1 cup lightly packed brown sugar
2/3 cup canned pumpkin purée
1/3 cup canola oil
1 tsp vanilla
3/4 cup just boiled hot water
1/2 250-g block cream cheese, at room temperature
1 3/4 cups sifted icing sugar
1/4 cup unsalted butter, at room temperature
3 tbsp maple syrup
3 cooked bacon strips, finely chopped, plus more for garnish
PREHEAT oven to 350F. Line a 12-cup muffin tin with cupcake liners.
POUR oats, baking powder and spices into a food processor. Whirl until oats are very finely ground, about 2 min.
WHISK eggs with brown sugar, pumpkin, oil and vanilla in a medium bowl. Add to food processor along with water. Whirl for 1 min. Scrape mixture back into bowl. Batter will be runny. Let batter stand until thickened into the consistency of oatmeal, about 15 min. Divide batter among prepared muffin cups.
BAKE in centre of oven until muffins have risen, and a skewer inserted in centre of muffins come out slightly sticky but not wet, about 40 min. Let muffins cool in pan for 15 min. Transfer to a rack to cool completely. (Cupcakes won’t rise as much as the original recipe, but will be just as delicious).
BEAT cream cheese with icing sugar, butter and maple syrup until evenly mixed and smooth. Stir in chopped bacon. Refrigerate icing until firm but spreadable, about 30 min. Spread or pipe icing over cooled cupcakes. Garnish with more bacon.
Makes 12. Per cupcake 384 calories, 7 g protein, 52 g carbs, 17 g fat, 3 g fibre, 217 mg sodium.