Gluten Free GIngerbread Cupcakes
A healthier holiday treat, these gluten free gingerbread cupcakes are made with whole grain oat and almond flours, and lightly sweetened with honey. The cream cheese icing is a must with these!
- 6 tablespoons pumpkin puree
- 1/4 cup honey
- 3 tablespoons strong coffee
- 1 1/2 tablespoons blackstrap molasses
- 1 1/2 tablespoons coconut oil melted
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg freshly grated, if possible
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup almond flour
- 6 tablespoons oat flour
- 2 tablespoons arrowroot
Cream Cheese Frosting
- 1 8-ounce cream cheese
- 1/4 cup honey light colored
Add ingredients through salt to a mixing bowl, and stir well to combine.
In the same boil, add almond flour, oat flour, and arrowroot, and fold in until just mixed.
Line a muffin pan with cupcake papers. Divide the batter between 6 cupcakes.
In the Sharp Superheated Steam Countertop Oven, set to Bake/Reheat at 350 degrees for 16 minutes.
In a conventional oven, preheat to 350 degrees, and then bake for 20-23 minutes.
To make frosting, soften cream cheese to room temperature, and then use a hand mixer to beat in the honey. Do not beat too long or the cream cheese will over soften. If the frosting gets too soft, refrigerate it for a few hours before icing the cupcakes.
Ice the cupcakes, and decorate as desired.
Calories: 253kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 150mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2375IU | Vitamin C: 0.7mg | Calcium: 74mg | Iron: 1.4mg