AuthorE. Gluten
DifficultyIntermediate

Pumpkin Roll is so good, but I’ve found that many people are intimidated by the idea of making it. It’s not really hard to do, but these cupcakes are even easier - and just as delicious! - Betsy

TweetSave
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
 3 eggs
 1 cup sugar
  cup pumpkin
 1 tsp lemon juice
 1 tsp baking powder
 2 tsp cinnamon
 1 tsp nutmeg
 1 tsp ginger
 ½ tsp salt
 ½ tsp xanthan gum
Filling:
 8 oz cream cheese
 1 cup powdered sugar
 4 tbsp butter
 1 tsp vanilla
1

Preheat oven to 375°.

2

Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin mixture. Pour into cupcake liners, filling each liner ½ to 2/3 full. Bake for 15 minutes. Remove from oven; allow cupcakes to cool.

3

Beat all filling ingredients together. Using a pastry bag, fill cupcakes with filling. Dust the top of the cupcakes with powdered sugar. Keep covered and chilled until ready to serve.

Category

Ingredients

 3 eggs
 1 cup sugar
  cup pumpkin
 1 tsp lemon juice
 1 tsp baking powder
 2 tsp cinnamon
 1 tsp nutmeg
 1 tsp ginger
 ½ tsp salt
 ½ tsp xanthan gum
Filling:
 8 oz cream cheese
 1 cup powdered sugar
 4 tbsp butter
 1 tsp vanilla

Directions

1

Preheat oven to 375°.

2

Beat eggs for 5 minutes until light in color and thick. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients together and fold into pumpkin mixture. Pour into cupcake liners, filling each liner ½ to 2/3 full. Bake for 15 minutes. Remove from oven; allow cupcakes to cool.

3

Beat all filling ingredients together. Using a pastry bag, fill cupcakes with filling. Dust the top of the cupcakes with powdered sugar. Keep covered and chilled until ready to serve.

Gluten Free Pumpkin Roll Cupcakes