I had such a fun time this morning on Fox 13 The Place, showing you how to make one of my seasonal favorites, Pumpkin Eggnog Cupcakes!  They are seriously so good, my friends.  The perfect blend of flavors and seasons and textures all come together to make one, perfect cupcake.  I really hope you give these ones a try.

Watch the segments here

And here’s the recipe for you…

GF Pumpkin Eggnog Cupcakes

• 2 ¾ cups GF Flour Blend
• ½ tsp. xanthan gum
• 1 tsp. baking soda
• ½ tsp. baking powder
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. ground cloves
• ¼ tsp. ground ginger
• ½ tsp. salt
• ½ cup oil
• ½ cup applesauce
• 3 eggs
• 1 ½ cups sugar
• 1 cup brown sugar
• 15 oz. pumpkin puree
• ¼ cup eggnog

• Preheat to 350 and line muffin tin
• Mix all dry ingredients in a bowl and set aside
• Mix all wet ingredients and sugars in mixer, scrape sides and mix well
• Add dry ingredients to wet and mix well
• Fill cupcake liners 2/3 full bake at 350 for 16-18 minutes
• Recipe can make up to 30 cupcakes

And don’t forget the amazing Cream Cheese Eggnog Buttercream for the top!

• 1 ½-2  cubes cream cheese
• 1 stick softened butter
• 1-2 tsp. cinnamon
• ¼ cup eggnog
• 3-4 cups powdered sugar (to desired texture)
• pinch of salt
• 1 tsp. vanilla extract
• optional 1/2-1 tsp. rum or eggnog extract

This is such a consistent, reliable gluten free recipe that it works well in any form.  On the show, I made a bundt cake with chocolate chips and a layer cake with maple frosting and candied pecans (and maple caramel sauce!) and they all work great!  I love using a good base and tweaking it enough to get your family’s favorite treat out of it!