Wednesday, October 17, 2012

Pumpkin Spice Cupcakes {gluten, dairy and egg-free}

Pin It
"Oh my, that's good!", she exclaimed as she bit into the tender, sweet cupcake.  Although her intention had been to sample just one bite, she couldn't help herself from taking another, and another until the whole cupcake had vanished.  "Oh my, that is really good!"  Her husband wholeheartedly agreed.

Pumpkin Spice is not a cupcake flavor I would normally gravitate towards, but my 10-year old daughter requested them after enjoyed a pumpkin muffin for breakfast.  You see, she had a birthday party to attend and one of the planned party activities was to decorate your own cupcake.  As any parent of an allergic kid knows, this means you will be baking cupcakes.  So I told my daughter that the birthday girl's mom will be making vanilla cupcakes and asked if that is also what she would like to bring for herself.  She promptly suggested that she would rather bring pumpkin spice cupcakes.  My first thought was, "Hmmm, I don't have a recipe for that" but my second thought was, "I think I can do this."  And it turns out that, yes, I can!  I started with my pumpkin muffin recipe and sweetened and spiced it up a bit.  And even I am impressed with the outcome.  I hope you'll try it on one of these crisp fall afternoons.  You'll be glad you did.

Pumpkin Spice Cupcakes {gluten, dairy and egg-free}

1 1/2 cups sorghum flour
1/2 cup potato starch
1 tsp xanthan gum
1 TBSP flaxseed meal
1 TBSP baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 cups brown sugar
2 tsp vanilla
1 cup pumpkin puree (I used my homemade puree but I'm sure canned would be fine, too)
1/4 cup oil
3/4 cup non-dairy milk (I used almond milk)

In a large mixing bowl, whisk together flour, starch, xanthan gum, flaxseed, baking powder, salt, cinnamon, nutmeg, allspice and brown sugar.  To the dry ingredients, add vanilla, pumpkin puree, oil and milk.  Using a standing mixer or electric hand mixer, beat on a medium speed for a few minutes to be sure everything is evenly mixed.  This is also help to incorporate air into your batter, which will help them puff up.   Spoon the batter into your muffin tin.  You can make these in cupcake papers or straight in the muffin tin, whichever you prefer.  Bake at 350 degrees for about 25-30 minutes.  After a few minutes of cooling, remove cupcakes to wire rack to finish cooling.

These are perfect just as they are, but feel free to dust them with powdered sugar or top with your favorite frosting.

This recipe is being shared at Better Mom MondayMelt In Your Mouth MondayMonday ManiaMake Your Own MondayMom's Crazy CookingInspire Me MondayGluten Free MondaySlightly Indulgent TuesdayFat TuesdayTraditional TuesdayGluten Free WednesdayCast Party WednesdayAllergy Free WednesdayHealthy 2day WednesdayWhat's Cooking WednesdayReal Food WednesdayFresh Foods LinkupFull Plate ThursdayFrugal Food ThursdayGluten Free FridayFoodie FridayFresh Bites FridayFoodtastic FridayPotluck PartyPotluck Party Thanksgiving

15 comments:

  1. I'll take a dozen of those please!! :-) Yummy! I LOVE pumpkin anything!

    ReplyDelete
  2. These sounds delicious! My neighbour is vegan and we have potlucks once in a while, or snacks for our kids together, so I like having some recipes on hand to make that her family can have too. :)

    ReplyDelete
  3. Thank you for sharing your recipe at Cast Party Wednesday. I hope to see you again next week for another fun party! ~Sheryl @ Lady Behind The Curtain~

    ReplyDelete
  4. I am currently wheat free and I just got sorghum flour. Can't wait to test it out on your recipe. Thanks for sharing it on foodie friday.

    ReplyDelete
    Replies
    1. Oh yeah! I hope you enjoy the cupcakes! I really like baking with sorghum flour!

      Delete
  5. ...out of curiosity, why wouldn't you ordinarily use a pumpkin pie spice? the muffins look fabulous :) perfect for Fall.

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! i look forward to seeing you again this week with more seasonal & fresh/real food blog posts :) xo, kristy

    ReplyDelete
    Replies
    1. Kristy - Good question and I have a very deep and meaningful answer - because I never think to buy it, ha! I'm sure pumpkin pie spice would be great in place of the cinnamon, nutmeg and allspice.

      Delete
  6. Your Pumpkin Spice Cupcakes look delicious. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  7. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

    ReplyDelete
  8. I am featuring your cupcakes this week on Allergy-Free Wednesdays :)

    ReplyDelete
  9. just wanted to let you know that your recipe was featured in this week's What's Cooking Wednesday linky! Would love for you to link up again this week! http://www.turningclockback.com/2012/10/link-up-your-recipe-to-whats-cooking-wednesday-5.html

    ReplyDelete
  10. These pumpkin recipes get me every time!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)

    ReplyDelete
  11. Yumm!!
    I plan to make these today ;)
    Thanks for sharing them at the Potluck Party ~ http://pureella.com/potluck-party-thanksgiving-menu/
    xoxo

    ReplyDelete

Thanks so much for your comment! Due to a high volume of spam, comments are being moderated. Your comment will appear as soon as it as been approved.