Description
These Gluten Free Pumpkin Carrot Cupcakes are moist, flavorful, and packed with shredded carrots, pumpkin puree, and warm spices like cinnamon. Perfectly sweetened with both granulated and brown sugar, and studded with semi-sweet chocolate chips, these cupcakes offer a delicious, seasonal treat that is naturally gluten free.
Ingredients
Dry Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend (such as Better Batter)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon (or pumpkin pie spice)
- ¼ cup (50 g) granulated sugar
- 1 cup (218 g) packed brown sugar
Wet Ingredients
- 2 cups (180 g) shredded carrots (about 5 peeled and shredded carrots)
- 1 tablespoon (14 g) unsalted butter, melted and cooled
- 4 tablespoons (56 g) neutral oil (vegetable, canola, or grapeseed)
- 2 eggs (100 g total, weighed out of shell), at room temperature, beaten
- 7 ½ ounces pure packed pumpkin (half of a 15-ounce can)
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate chips
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners and set it aside.
- Mix Dry Ingredients. In a large bowl, whisk together the gluten free flour blend, xanthan gum (if needed), baking soda, kosher salt, cinnamon, granulated sugar, and brown sugar. Make sure to break up any lumps in the brown sugar for an even mix. Then fold in the shredded carrots until well distributed.
- Add Wet Ingredients. Create a well in the center of the dry ingredients. Pour in the melted butter, neutral oil, beaten eggs, pumpkin puree, and vanilla extract. Stir gently to combine. The batter should become thick, moist, and evenly mixed, but not stiff.
- Incorporate Chocolate Chips. Fold most of the semi-sweet chocolate chips into the batter, reserving a few to garnish the tops of the cupcakes later.
- Fill Muffin Tin. Spoon the batter evenly into each well of the muffin tin, filling them completely. Shake the tin gently back and forth to level the batter in each cup.
- Add Toppings. Scatter the remaining chocolate chips evenly over each cupcake and press gently so they stick to the batter.
- Bake. Place the muffin tin in the oven’s center rack and bake for about 25 minutes, or until the tops spring back lightly when pressed in the center.
- Cool. Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your gluten free flour blend contains xanthan gum, or add it separately as directed to help with texture.
- The cupcakes freeze well — wrap cooled cupcakes individually and store in an airtight container for up to 3 months.
- For extra moisture, you can substitute the neutral oil with melted coconut oil.
- Use fresh pumpkin puree or canned pumpkin for convenience.
- Ensure eggs are at room temperature for better batter consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
