Gluten Free Chocolate Pumpkin Cupcakes

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             Chocolate Pumpkin Cupcakes

 

     I found this recipe a while back when I was looking for a way to use a half empty can of Pumpkin.  I am always looking for recipes that I can make into cupcakes, I love cupcakes; who doesn't love a portable treat!?  The original recipe is from the blog I Am Baker, and her pictures are really fancy and professional (maybe someday). The hair I do for people looks like her pictures, so at least one thing I do looks professional and FANCY!!   
     OK, so on to the cupcakes, my son claims he doesn't like anything Pumpkin, but loves chocolate; so this was the way for me to sneak in Pumpkin and not tell him.  These cupcakes were are HIT, my son couldn't keep his hands off of them, and he said it was the Best Pumpkin he's ever eaten!!  So for all the Pumpkin haters out there, these are soooo good, you can't say you hate all Pumpkin!  Honestly, how can you go wrong with Chocolate and Pumpkin? Try them, I think you will love them.  Happy Baking,Natalie 
I've done an update on this for those who can not eat dairy, I hope this helps out during the Holiday Season. 



Ingredients:
Adapted from I am Baker
-1 cup brown sugar
-1 cup granulated sugar
-1/2 cup buttermilk
-1 cup canned pumpkin
-1tsp pure vanilla extract
-3/4cup oil
-4 large eggs
-1 3/4 cups Pamela's Bread flour mix
-2/3 cup unsweetened cocoa( I use the dark)
- 1 tsp baking powder
-2 tsp baking soda
-1/4 tsp salt
-1cup semi-sweet chocolate chips    



 Heat your oven to 350 degrees-
 -I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.

Directions:
-Add your oil and sugars together, mix together.

-Then add the pumpkin,  buttermilk and vanilla, then mix until they are combined, make sure and scrape the sides down.
-In another bowl combine the flour, cocoa, baking powder, soda and salt.  Then alternate adding flour and eggs, mix and end on flour.
-Make sure all the ingredients are combined, scrape the sides down, and mix all together about 1-2 min on low.  
-I used a 1/4 cup measuring cup to fill the cups, (DO NOT OVER FILL, THEY WILL BE TOO BIG) it made 26-32
-Bake for 20-23 min, or until you check with a toothpick and it comes out clean.
  

You can use the cream cheese frosting like I did, or chocolate, you really can't go wrong with these.


These are a few of my FAVORITE things:
America Color Food Gels, they are so amazing, they make the the colors of frosting and cake colors so true and bright! It it is so much better then the runny food coloring, and it comes in so many more colors.