Recipe ReDux: Pumpkin Spice Cupcakes with Maple Buttercream Frosting

Pumpkin Teff Spice Cupcakes w/  Maple Buttercream FrostingPumpkin Spice Cupcakes with Maple Buttercream Frosting…

Do you know what the world’s smallest grain is???

I’ll give you some hints…

  • It’s a true nutritional powerhouse, high in fiber, iron, protein, and calcium.
  • It is an excellent vegetarian source of amino acids, especially lysine, which is often deficient in grains
  • It can be used in gluten-free cooking and baking.
  • It is thought that this grain originated from Ethiopia between 4000 BCE and 1000 BCE.
  • It starts with a T and end with an F.

Have you guessed it yet???

It’s TEFF!

And, it’s the whole grain I am cooking with for this months Recipe ReDux post. {If you’re not familiar with The Recipe ReDux, click here to get the scoop!}

This months ReDux theme, inspired by Emma Stirling of the fabulous nutrition blog, The Scoop on Nutrition, is all about whole grains.
Welcome to November’s theme: “A Whole New Grain”where we’re challenging ReDuxers to excite readers about at least one new “whole grain”…other than the traditional favorites of whole wheat and oatmeal.  Try out a whole grain that your readers aren’t familiar with…or maybe you aren’t familiar with.

Truth be told, I had a hard time picking out a new grain to try…

I often say that having to eat gluten-free is a blessing in disguise, because it has prompted me to experiment with so many wonderful whole grains that I probably wouldn’t have tried otherwise if I weren’t gluten-free.

In the end though, I chose Teff, because although it is not entirely new to me, it’s not something I use regularly in my whole grain arsenal. 

However having just made these DELICIOUS cupcakes, Teff is definitely something I’m going to be using a LOT more of.

Here’s my recipe {inspired by this recipe at canelle et vanille}

{Gluten-Free}Pumpkin Spice Cupcakes with Maple Buttercream Frosting

For the cupcakes:

  • 3 eggs {Use egg replacer for a vegan version}
  • 200 grams cane sugar
  • 300 grams pumpkin puree {I used canned.but you can make your own as well!}
  • 175 grams coconut oil, melted {or other vegetable oil}
  • 2 teaspoons vanilla extract
  • 100 grams teff flour {I used Bob’s Red Mill}
  • 50 grams arrowroot powder
  • 50 grams brown rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees, and line a cupcake pan with liners.

In a large bowl, combine eggs, sugar, pumpkin puree, coconut oil, and vanilla.  Mix well by hand or with a mixer.  In a separate bowl, combine the flours, arrowroot powder, salt, baking soda, and pumpkin pie spice.  Mix together well and add to the wet ingredients.  Stir or mix until well combined.

Pour batter into cupcake liners {they will be full} and place in oven.  Bake for 25 minutes or until done.  Set aside to cool before frosting, or eat them as is for a equally delicious, but less decadent and less caloric treat!

For the maple buttercream frosting:

  • 1 cups butter softened {Use 1/2 cup vegan shortening such as Spectrum Organics, and 1/2 cup vegan margarine such as Earth Balance for vegan version}
  • 2 3/4 cups or 300 grams powdered sugar
  • 2 tablespoons maple syrup {Organic Grade B gives a nice, rich maple flavor}

Combine butter or shortening/margarine and powdered sugar in a bowl and use a hand mixer to combine well.  Add maple syrup and continue mixing for approximately 2 minutes, or until frosting is nice and fluffy.  Spread on top by hand or use a pastry bag to pipe frosting on top of cupcakes.  Note: You will very likely have frosting left over.

Enjoy!  And if you are looking for a last minute Thanksgiving dessert, this is a delicious recipe to make! {I am of the belief that you can never have to many desserts to share on Thanksgiving!}

And speaking of Thanksgiving, for my American friends, I wish you and your families a most happy and joyous day of giving thanks!

Please be sure and check out all of the other fabulous whole grain Recipe ReDux Posts linked below!

Have you heard of Teff before?  If so, have you cooked/baked with it?  If you are celebrating Thanksgiving, what are you planning to have for dessert?

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  1. Oh. My. Goodness. I am certain teff never looked better 😉

    So what are those pretty little goodies adorning the cupcakes? Edible? I know I should be asking more about the teff, but I sometimes get distracted by shiny thing 😉

    As always a wonderful post & one of my faves!

    • Thanks so much Regan! So glad you asked about the shiny things on top, because I went shopping for cupcake toppers yesterday 🙂 They are little glass stones {from Pier One Imports} thus completely non-edible, but I figured if the cupcakes didn’t turn out well, the shiny things would make them prettier. Just make sure your kids know they are non-edible or they’ll end up with a cracked tooth!

  2. wow, EA, i love how perfect these muffins look. i have yet to try teff. what is the flavor like? would you eat it savory too?

    ps – i tried amaranath the other day and i had to stop. it wasn’t my piece of pie….:T

  3. Thanks Junia! I was really happy with how they turned out too 🙂 Seriously moist and delicious on their own…the icing’s an added bonus for special occasions! The teff flour I used was made from brown teff. If you eat a tiny bit on grain on it’s own, you’ll notice it has a hint of natural sweetness. I’ve definitely got more experimenting to do with teff, but next up on my list is trying to make injera. It is a pancake made from teff that supposedly tastes like sourdough. I’ll let you know how it turns out!

  4. If there is a Teff Grain Council, these photos should be their logo! How can you not want to try teff if you have this beautiful recipe. Been wanting to try to make Ethiopian bread but think these cupcakes are now at the top of the To Bake list.

  5. These look super yummy!

    Wish I was your neighbor EA. You can still send some my way 🙂

  6. Thanks Karriann! Wish I could send one your way too 🙂

  7. yay for teff!! these cupcakes look perfect… and maple buttercream?! sold.

  8. Ahhh… more reason to learn to bake. These look amazing. I agree with Gretchen…maple buttercream? To. Die. For. 🙂

  9. Any leftovers? 🙂

  10. Gretchen and Danielle-Thanks :-). The maple buttercream frosting is a definite must! #tefflove

  11. Omg,these pumpkin spice muffins look so sinful, and yet I just know you baked a healthy batch! And that maple buttercream frosting? Oh it’s divine! I just found your posts on making healthy recipes and I really like it! Will be back for more! Thanks for sharing!

  12. You say pumpkin spice I say- I’ll be right over!!!

  13. Teff is something I have yet to try!!
    I think this might be a great place to start =)
    They look amazing!!

  14. These look amazing! I have heard of teff but never gotten the chance to try it for myself. I am going to have to now!! Your pictures always look amazing!

  15. Yumm! These look amazing, and I was also wondering like Regan what the sparkly marbles were on top. Super pretty! I have never tried teff before – now i have a good reason to get some 🙂

  16. I have serious food photography envy. Those cupcakes are too beautiful to be eaten!

  17. I’ve heard about teff but I’ve never baked with it. These cupcakes look so pretty, love all your photos 🙂

  18. Lovely photos! I have yet to bake with teff. I’m inspired.

  19. I would never have guessed teff!! I have been reading posts for the last 20 minutes or so and there are now THREE grains I need to try; teff, buckwheat, and red quinoa. Where have I been?! I need to expand my grain pallet!

  20. Teff and I aren’t familiar with each other, look forward to “meeting”. Happy Thanksgiving to you, love the new grain theme. Can you do a post on taking pretty food pics, yours are the best. Share your secrets.

    • Hope you and Teff meet soon! So many amazing food photographer out there would could probably give you much better advice than me, but I’m very flattered by your comment Lauren 🙂 Maybe I can put together an “Amateur Food Photography Secrets” post in the New Year…Happy Thanksgiving to you and your family too!

  21. EA, these sound sooo good, + look just perfect for the thanksgiving dessert table this year. yum!

  22. looks great and fun use of teff have just eaten in Ethiopian restaurants before

  23. wow..sounds scrumptiously tasty..
    first time your space..
    excellent posts with gorgeous cliks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

  24. What a wonderful crust thee plump and cute muffins have! Have never cooked Teff..may not get it here as well..looking forward to see all the recipes.

  25. wow these look wonderful! I’m a big fan of pumpkin and lots of spice. I’ve never tried baking with teff before. It’s amazing how many grains are out there!

  26. Can I just eat the buttercream?!

  27. I have never had Teff before, but would love to try it! I found a fantastic gluten free isle at my one grocery store, YAY! I will look for Teff there:-) Your cupcakes look DELISH! I love the addition of maple in your buttercream, sounds amazing! For my dessert for Thanksgiving, I had orders for pumpkin pie with pecan crust, so made one for me too:-) BUT I am also making pumpkin cinnamon rolls, may snack on them all day, LOL! Sending love and hugs!

  28. those cupcakes look so perfect.. cant believe they are gf! i need some savory days after so much sugar all this week.:but i definitely will check out teff since i need to use it my yeast breads too!

  29. Did not know teff was the tiniest grain; and have yet to try it. These cupcakes look scrumptious.


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