Bloom Bake Shop's Gluten-Free Pumpkin Eggnog Cupcakes

Prep time
20 mins
Total Time
40 mins
Not rated
0 ratings

Bloom Bake Shop in Middleton, Wisconsin, is an oasis for people adhering to a gluten-free diet. Each morning Annemarie Spitznagle and her team of baking wizards whip up a seasonal selection of irresistible baked goodies using fresh, organic, gluten-free ingredients that are every bit as moist, delectable—and addictive—as their wheat flour counterparts. “We love helping dispel the belief that gluten-free is a lesser choice,” says Annemarie. “Gluten-free items constitute about 30% of our bakery case and that number continues to grow each month.” This recipe stars Organic Valley Eggnog, a holiday season-only treat that’s well worth the wait!


  • For the muffins:
  • 34 cup garbanzo-fava bean flour (Bob's Red Mill recommended)
  • 34 cup potato starch
  • 34 cup brown rice flour
  • 14 cup arrowroot powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 12 teaspoon salt
  • 12 pound Organic Valley Unsalted Cultured Butter, room temperature (2 sticks)
  • 1 12 cups evaporated cane juice
  • 2 Organic Valley Large Eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 12 cups pumpkin puree
  • 1 14 cups Organic Valley Eggnog
  • For the spiced buttercream:
  • 2 sticks Organic Valley Unsalted Cultured Butter, room temperature
  • 3 - 4 cups organic powdered sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1 12 teaspoons cinnamon
  • 1 12 teaspoons nutmeg
  • 2 - 4 tablespoons Organic Valley Eggnog


Prepare the muffins:

Preheat oven to 350. Line two standard muffin tins with paper liners; set aside.


  1. Sift all dry ingredients into a medium mixing bowl. Set aside.
  2. In a large mixing bowl, cream butter and sugar for 3-5 minutes until light and fluffy.
  3. Add eggs and vanilla, being careful not to over-beat the eggs.
  4. Add pumpkin puree and mix again.
  5. Add dry ingredients, alternating with eggnog, and ending with dry.
  6. Fill muffin cups 2/3 full. Bake for 20-22 minutes until a tester comes out clean.
  7. Cool in pan for 10 minutes, then remove and cool completely on a wire rack before frosting.

Prepare the butter cream frosting:

  1. Sift powdered sugar; set aside.
  2. Cream butter until soft and smooth.
  3. Add three cups of powdered sugar, one cup at a time. The mixture should be very dry; add fourth cup if needed.
  4. Add vanilla and eggnog, and beat until smooth and stiff enough to frost your cupcakes (add more eggnog to achieve desired consistency). 
  5. Flavor with nutmeg and cinnamon.

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Sue from Brookings, Oregon on January 11th, 2012
I am making these this morning for my ladies bible study group. There are several gluten intolerant ladies, including myself and I am looking forward to providing a yummy, indulgent treat!
Sarah from Madison on November 8th, 2011
I love your cupcakes! One of my students brings them to me on occasion because she knows I am gluten free. I've been wanting a new muffin recipe to try! Thanks, I'll be sure to share.
Wendy from Lodi wi on November 8th, 2011
I love just reading this recipe. I stopped by the Bloom Bake shop in Middleton WI today. Although they didn't have any of these cupcakes to buy, they did have pumpkin bars made with organically gown pumpkin and mashed in house!
Miri from Middleton, WI on November 8th, 2011
Bloom Bake Shop is my favorite bakery! If you live in WI, I encourage you to take a trip to enjoy some of their awesome treats - gluten free or regular.

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