Best 2 Gluten Free Pumpkin Spice Cream Puffs Recipes
Indulge in a delightful culinary journey with our exquisite gluten-free pumpkin spice cream puffs! These delectable treats are a symphony of flavors, combining the warmth of pumpkin spice with the richness of creamy custard filling, all enveloped in a delicate gluten-free choux pastry.
Our collection features three tempting recipes, each offering a unique twist on this classic dessert. The first recipe showcases the classic pumpkin spice cream puff, a timeless combination of flavors that never fails to impress. The second recipe introduces a delightful chocolate twist, adding a layer of rich chocolate ganache to the creamy filling, creating a harmonious blend of flavors. Last but not least, the third recipe presents an innovative maple glaze, adding a touch of sweetness and a delightful crunch to the cream puffs.
These gluten-free pumpkin spice cream puffs are not only a feast for the taste buds but also a visual masterpiece. Their golden-brown exterior, dusted with a sprinkle of cinnamon sugar, beckons you to take a bite. The creamy filling peeks out from the center, inviting you to savor its velvety texture and rich pumpkin spice flavor.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to guide you through the process effortlessly. With step-by-step instructions and helpful tips, you'll be able to create these delightful treats with ease. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
Tips:
- Make sure your oven is preheated to the correct temperature before baking the cream puffs. This will help them rise evenly and prevent them from collapsing.
- Don't overmix the choux pastry. Overmixing will make the gluten in the flour develop, which will make the cream puffs tough.
- Pipe the choux pastry into even-sized rounds. This will help them bake evenly.
- Don't open the oven door while the cream puffs are baking. This will cause them to collapse.
- Let the cream puffs cool completely before filling them. This will help prevent the filling from leaking out.
- Use a sharp knife to cut the cream puffs in half. This will help prevent them from crumbling.
- Fill the cream puffs with your favorite fillings. Some popular fillings include whipped cream, pastry cream, and ice cream.
- Serve the cream puffs immediately or store them in the refrigerator for later.
Conclusion:
Gluten-free pumpkin spice cream puffs are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these delightful pastries that are sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!
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