Spiced Gluten-free Pumpkin Cupcakes with ricotta frosting

by Lucia

I love October. A beautiful month full of colors, inspiration and delicious seasoned offer of vegetables and fruits. What is your favourite October ingredient? Mine is pumpkin, I love it roasted in oven, or in a risotto, or just cut and cooked in a soup. However, pumpkin is very delicious in desserts too and together with correct spices makes the cake unforgottable. So, if you are a pumpkin lover too, give a try to these gluten-free Pumpkin cupcakes with ricotta pumpkin frosting.

These pumpkin cupcakes are delicious, they are perfect for breakfast or as a snack or dessert for any party. They are rich in protein and nutrients, as they are made from chickpea flour.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

The recipe is gluten-free and the cupcake itself is also lactose-free. The frosting is made from ricotta but if you don’t have ricotta, the cheese cream (from my another recipe for the cheesecake) or cashew frosting (recipe also under my previous post) works very well as well. Spices in this recipe are basic and simple, so most probably you already have them at home.

How to prepare pumpkin purè

I can’t find a pumpkin purée where I live, so I prepare it by myself. First, I cut the pumpkin in half and I clean the seeds. Then I cut it in small pieces and roast in oven until soft. I bake it at 180 degrees for about 30 minutes approximately, covered by aluminium paper. This will prevent to burn it and will make pumpkin cooked through very well. Once it’s roasted, it’s easy to peel the skin. Now, the pumpkin is ready to be blended.

I recommend to put smaller amount of roasted pumpkin in a food processor, as it will be blended more smoothly. When you start blending, some pumpkin will get up on the side of the food processor, just stop blending and push it down with a spoon. Repeat this, until you reach a completely smooth purée.

Once I prepare the purée, I use the whole pumpkin. I just store the rest of the purée in a fridge for a few days, or freeze it for a couple of months.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

These gluten-free pumpkin cupcakes are

  • Gluten-Free
  • Lactose-Free (cupcakes), read upper for the lactose-free options for frosting)
  • Made with chickpea flour
  • Nutrient and satisfying
  • Great for breakfast, party or any occasion
  • Nut-free and soy-free option too

Nut-free and Soy-free alternative

You can make these cupcakes nut.free and soy-free too. Do not add any nuts inside and instead of soy milk, you can use rice-milk or lactose-free or classic milk. All these options works very well in the recipe.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

Recipe for these gluten-free pumpkin cupcakes

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

Gluten-free Pumpkin Cupcakes with Ricotta Pumpkin Frosting Recipe

I love October. A beautiful month full of colors, inspiration and delicious seasoned offer of vegetables and fruits. What is your favourite… Recipes Spiced Gluten-free Pumpkin Cupcakes with ricotta frosting European Print
Serves: 12 cupcakes Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 whole eggs
  • 120 g raw cane sugar
  • 100 g walnuts roughly blended in a food processor
  • 200 g pumpkin purè
  • 50 g coconut oil or sunflower oil
  • 100 g soy milk
  • 100 g chickpea flour
  • 70 g of all-purpose gluten-free flour
  • 1 tsp of baking powder
  • 1,5 tsp of cinnamon powder
  • 0,5 tsp ginger powder
  • 0,5 tsp cloves powder (if you don't have the powder, use a spice grinder)
  • 0,25 tsp of nutmeg grated

Instructions

  1. Turn on the oven for 180 degrees. Place the baking paper cups into the cupcake tray.
  2. By using a hand mixer, place 2 eggs into a big bowl and beat it into a perfect airy foam. Add sugar and continue beating until sugar melts. It might take 2-3 minutes. 
  3. Add milk, oil, pumpkin purée and continue beating until all is combined well. (1 minute is enough)
  4. Add blended nuts, gluten-free flour and baking powder and combine it well into the batter by using a large spatula.
  5. Through a sieve, add chickpea flour and all spices. Incorporate it well and gently into the batter, fold from the bottom up to the sides. Do not stir or mix the batter quickly and do not over-work it, otherwise it will not rise well while baking.
  6. By using big tablespoons, divide regularly the batter into the baking paper cups.
  7. Place in oven and bake for 15 minutes at 180 degrees, then lower the temperature for 160 degrees for other 15 minutes. After that, take a wooden stick to see if the cupcakes are baked through. 
  8. Put aside to reach a room temperature.

 

Ingredients for the frosting: 

  • 250 g of ricotta
  • 70 g of pumpkin purée 
  • 55 g of powdered sugar
  • 60 g of yogurt
  • gelatin for cold creams (products in each country is different, so you need to understand what is best for you to use).

Instructions for the frosting: 

  1. Place all ingredients in a bowl and use the hand mixer to combine them. Stop as soon as you see the cream smooth. 
  2. Place the cream on the cupcakes (once cooled to the room temperature) by using a pastry bag.

 

Notes

The recipe is gluten-free and the cupcake is also lactose-free. Time of preparation is calculated without the preparation of the pumpkin purée.

Let me know if you tried this recipe! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index. 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

<br>Lucia Marecak

Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

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