Pumpkin cupcakes

Halloween is almost here, so I made these low FODMAP pumpkin cupcakes.

Ingredients:

For cupcakes:

  • 110g butter or margerine
  • 240g light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla paste or essence
  • 100g tinned pumpkin puree
  • 145g gluten free plain flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon pumpkin spice
  • 1 teaspoon lemon juice
  • 120ml lactose free milk or a dairy free alternative

For pumpkin spice:

  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves

For frosting:

  • 87g lactose free cream cheese
  • 225g icing sugar
  • 62g butter
  • pinch of cinnamon

Methods:

For cupcakes:

  1. Preheat oven to 180C.
  2. Beat butter and sugar together until light and fluffy.
  3. Add eggs one at a time.
  4. Add vanilla, and pumpkin puree.
  5. Mix the milk with the lemon juice.
  6. Add in the dry ingredients slowly in the cupcake mixture, while alternating with the milk.
  7. Line a cupcake tray with cupcake cases and fill each case 3/4 way full.
  8. Bake for 15 minutes for mini cupcakes. For larger cupcakes bake for longer.
  9. Cool on a cooling rack.

For the frosting:

  1. Whisk all the ingredients together until light and fluffy.
  2. Once the cupcakes are cool, frost them and sprinkle with some cinnamon.

I decorated my cupcakes with piped dark chocolate shaped as spiders and spider webs.

 

Tips:

  • Do not over whip the frosting as it will make it too soft.
  • I have not come across canned pumpkin puree in the UK supermarkers. I bought mine at https://www.americansoda.co.uk/libby-s-pumpkin-pie-filling-15-oz-425g/. It is also available on Ocado.
  • Instead of using canned pumpkin puree you make your own from fresh pumpkin. Cook the pumpkin and then puree. Japanese pumpkin also known as kabocha pumpkin is low FODMAP.
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