Whip up these Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream for a rich and decadent Thanksgiving dessert. The depth of flavor is surreal!
Um, HELLO?! Thanksgiving is in ONE WEEK!!!
How is that even possible???!
Right about now is when you jump on the train to Holiday-ville and start careening down the tracks at full speed. No stops. No getting off to relax or sleep or even breathe. There’s absolutely no stopping until New Year’s so HOLD ON TIGHT!
I actually love the hustle and bustle of the holidays, only because I am a busy body. Even though I may complain on days that I have so much to do, I’d rather have too much to do than nothing to do at all.
It’s kind of the same concept when it comes to Braelyn and her high energy. She may wear me out, and most days I want to lock her in a closet for just a few moments of peace and quiet, but in the end I’d rather have a kid full of life than a child that would rather sit around all day. Count your blessings, I guess.
One thing I simply cannot do fast enough is use up all the pumpkin I bought this holiday season. First off, I came WAY late to the game with the pumpkin recipes, and when I finally went out and bought a few cans for myself, the very next day my neighbor brought me over three large cans of pumpkin that were going to expire by the end of the year.
FIVE mondo cans of pumpkin??? Really?!
I need Thanksgiving to be pushed back at least a month just so I have enough time to make all the pumpkin things my heart desires and then focus on Christmas goodies. Or can we just say that pumpkin season extends all the way until Christmas and call it good? And even then, I still don’t think that will give me enough time to annihilate all the pumpkin in my pantry.
Anyone out there need a can or two???
Whether you take mine or you have your own stash of pumpkin sitting in your pantry just begging to be baked, you MUST make these Gluten Free Olive Oil Pumpkin Cupcakes with Cinnamon Maple Buttercream.
Don’t give me that look.
Yeah, that wrinkled up nose with a glare of disgust look. I know you’re giving it to me right now.
And this is what you’re thinking, “Olive oil in cupcakes??? Ick!”
Well STOP IT!
The only thing that is “ick” about these is how many you are gonna want to eat because someone is going to have to tie your mouth shut after two or three. Trust me.
The olive oil just adds richness to this cake. It’s adds this velvety depth of flavor without any hint of olive oil. I promise.
These cupcakes are rich and cinnamon-y and pumkin-y and all things fall. They’re soft and tender and have such a light crumb. They are absolutely divine! I’m pretty sure this is my new go-to pumpkin cake recipe. And that’s saying something because my other pumpkin cupcake and pumpkin cake recipes are pretty stellar!
But this one…this one takes the CAKE! Bahahaha! Man, I’m funny.
You know what’s also nice about this recipe? It doesn’t make a million cupcakes that you then have to gorge yourself with over the next week. It makes just enough batter to fill about 12 regular sized cupcakes or about 36 minis. So if you want a variety of Thanksgiving desserts, whip up a batch of these and some other kind of dessert to accompany it.
Like, if you really NEED pie on Thanksgiving then I guess you could make one of those too. But really, aren’t cupcakes so much better than pie??? Only answer if you agree with me.
Actually, let me rephrase that: Aren’t cupcakes WITH ice cream so much better than pie??? Okay, now that statement is iron clad truth right there.
But even if you don’t serve ice cream, this cinnamon maple buttercream is pretty much heaven enough that your guests won’t mind. It’s like a cloud of cinnamon maple bliss just floating on top of the best pumpkin cupcake you’ve ever had. But isn’t cinnamon and maple together always perfect???
I’m sorry, but my armpits really stink right now. I haven’t showered all day and sitting here typing with my arms held in front of me is just reminding me of my filthiness. I could say a lot more about how delicious these cupcakes are, but my stench is really hindering my focus right now.
I’m sure this is all info that you really want to know, but I’m just keeping it real.
On that note, I will go shower and leave you drooling over these cupcakes, planning out your upcoming Thanksgiving meal. Just make sure it includes these babies.
What’s on your Thanksgiving dessert menu?
- For the cupcakes:
- ½ cup extra virgin olive oil
- ¾ cup canned pumpkin (not pumpkin pie filling)
- 2 eggs
- ⅔ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- ½ tablespoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon xanthan gum
- ¼ cup brown rice flour
- ¼ cup sweet sorghum flour
- ¼ cup gluten free oat flour
- ⅓ cup potato starch
- 2 tablespoons tapioca starch
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- For the frosting:
- 4 cups powdered sugar
- 1 stick butter, room temperature
- 2-3 tablespoons heavy whipping cream
- 3 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- dash of nutmeg
- dash of allspice
- pinch of salt
- Preheat oven to 350 degrees and line muffin tins with paper liners. Set aside.
- In a large mixing bowl, combine olive oil, canned pumpkin, eggs, sugar, brown sugar, and vanilla extract. Whisk until combined and eggs are mixed thoroughly.
- In a separate smaller bowl, sift together cinnamon, allspice, nutmeg, salt, xanthan gum, brown rice flour, sorghum flour, oat flour, potato starch, tapioca starch, baking soda, and baking powder.
- Add dry ingredients to wet mixture and whisk until smooth and combined.
- Fill cupcake liners ⅔ way full and bake at 350 degrees for 20-23 minutes for regular sized cupcakes or 14-16 minutes for mini sized cupcakes or until tops spring back at the touch of a finger and toothpick inserted into middle comes out clean. Remove cupcakes from oven and allow to cool on a cooling rack for 3-5 minutes in the pan. Remove cupcakes from tins and allow to finish cooling on cooling rack.
- While cupcakes are cooling, begin making frosting. Beat butter until light and pale. Add 2 cups of powdered sugar and beat until smooth. Add 2 tablespoons whipping cream, maple syrup, cinnamon, nutmeg, allspice, and salt. Beat until smooth. Add 2 more cups of powdered sugar and beat until smooth. Add more whipping cream or powdered sugar to reach desired spreading or piping consistency.
- Frost cupcakes and top with chocolate chips and sprinkles. Store extra cupcakes in an airtight container in fridge for up to 5 days or in freezer for up to 3 months.
More from my site
Gluten Free Layered Cheesecake Pumpkin Pie with Chocolate Ganache
Gluten Free Pumpkin Roll with Cream Cheese and Chocolate Ganache Filling
Gluten Free Thai Basil Lemon Cupcakes with Lemon Curd and Thai Basil Lemon Buttercream
Gluten Free Maple and Molasses Pumpkin Swirled Cheesecake
Gluten Free Cinnamon Roll Cupcakes
Gluten Free Pumpkin Banana Bread
