Pumpkin Pie Cupcakes (Gluten Free)

In the 1st grade we were once asked to share with the class what are favorite foods were. 

Good question Teacher Lisa.

My answer?

What's the version of trifecta that has 4 things instead of 3? Quadfecta? Four-fecta? I'm gonna go with four-fecta... My mastery of the english language astounds, I know. 

Anyway, my answer was my idea of a culinary four-fecta, the perfect combination of what I thought the winning foods were:

"Pizza, Pasta, Pancakes and Pie."

Clearly I liked alliteration as a child.... and carbs. 

Considering how I'm not the biggest fan of sweets, I find this statement kind of surprising in retrospect. But despite my lack of sweet tooth, I guess I have always had a soft spot for pie.

 

Now, my soft spot has grown to include cupcakes--a deliciously moist, versatile dessert that you can do so, so much with. 

Too bad they don't have a name that starts with a P. Pizza, pasta, pancakes, pie... and cupcakes, just doesn't have the same ring to it.

 

But why settle for just one thing when you can have it all? These combine an old favorite with a new one to make the ultimate dessert: Pumpkin Pie Cupcakes.

They're relatively healthy because the pumpkin allows you to cut back on flour and sugar, but what gets me every time with these is HOW. DARN. MOIST. they are. 

If you are ever only going to make yourself gluten free cupcakes once in your life....dear god, make these. 

The moist pumpkin cake in the middle, the crisp graham cracker crust crunch on the bottom. So good. And you honestly can't tell the difference whichever flour you use, and trust me, as the girl who grew up loathing gluten free desserts, would I lie to you about something like that? No, the answer to that is no.

Pumpkin Pie Cupcakes (Gluten Free)
Makes 12-16 cupcakes

Graham Cracker Crust
4 tablespoons butter, melted
1 cup graham cracker crumbs (substitute GF graham crackers if making gluten free) 
2 teaspoons sugar

Preheat oven to 350. 

Line cupcake tins with liners. In a small bowl combine butter, graham cracker crumbs, and sugar. Mix together until combined, graham cracker crumbs are moist, and clumps form. 

Press about 1-2 tablespoons of mixture into the bottom of each cupcake liner.

Pumpkin Cupcakes
1 1/4 cups brown sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla
1/2 cup unsalted butter, softened
8 ounces pumpkin puree
1 1/4 cups all-purpose flour (substitute with GF flour if making gluten free)
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk

In a large mixing bowl, beat together the brown sugar, sugar and egg until smooth. Beat in the vanilla, butter, and pumpkin puree until combined and smooth in consistency.

Mix in the remaining ingredients (flour through milk) until combined. Pour on top of graham cracker mixture inside each liner, filling cupcake tins about 3/4 of the way. Bake for 16-18 minutes. They will be quite moist but as long as they spring back at the touch once they've cooled, they're cooked. Frost and serve.

Vanilla Frosting
1 cup butter, room temperature
1 tablespoon vanilla
1 1/2-2 lbs powdered sugar
1/4 cup milk

In a large mixing bowl, beat together the butter and vanilla. Add the sugar in small batches, mixing continuously. Use more or less sugar, depending on the desired sweetness. Add milk gradually, mixing until combined.