These cupcakes are delicious ANY time of the year – not just in the fall or for Halloween. They’re moist and seriously decadent tasting, and I defy anyone to guess that they’re gluten-free. And as with many of my other desserts, these can also be made egg-free, dairy-free and nut-free.
Oh, and you don’t even need to frost them, if you don’t want. They’re that good!
(However, if you do, I’ve included a cream cheese frosting you might like to try, or if you’d prefer, you can use a store-bought variety. Both Betty Crocker and Duncan Hines are gluten-free.)
- GF flour - 2 cups
- 100% pumpkin - 1 cup
- unsweetened cocoa powder or cacao powder - 3/4 cup
- baking powder - 1 1/2 teaspoon
- baking soda - 3/4 teaspoon
- sea salt - 1/2 teaspoon
- ground cinnamon - 1/2 teaspoon
- coconut sugar (Sucanat or organic cane sugar) - 1 1/4 cup or 1/2 cup+ 2 Tablespoons agave
- unsweetened applesauce - 1/2 cup
- oil (your choice) - 2 Tablespoons
- milk (your choice) - 1/2 cup
- 1 egg - or 1/4 cup egg whites or *1/4 cup egg replacement
- pure vanilla extract - 1 teaspoon
Preheat oven to 350 degrees Fahrenheit. Spray muffin tin or use paper baking cups
Measure and whisk with a fork the following ingredients: GF flour mix, unsweetened cocoa powder, baking powder, baking soda, sea salt, sugar (if using dry) and cinnamon. In a separate bowl measure and whip the following together: Egg, oil, vanilla, unsweetened applesauce, pumpkin and milk. Add to the dry ingredients and mix just until all the dry bits are blended together. Fill the muffin cups to nearly the top.
Bake 25 - 30 minutes or until toothpick comes out clean from the center of the cupcake. Oven temperatures may vary so be sure and keep an eye on them! Cool on a rack (completely) before decorating.
* If using an egg alternative: Mix 1 Tablespoon Chia seeds or ground Flax seeds and 3 Tablespoons hot water and allow to sit until it forms a thick gel. Then add as you would an egg.
Cream Cheese Frosting
- 2 cups (16 ounces) cream cheese
- 1/3 cup coconut sugar or organic cane sugar OR 2 1/2 Tablespoons agave
- 1 teaspoon pure vanilla extract
- **Gluten-free food coloring (optional)
To make the frosting - Whip the ingredients together with a hand mixer or standing mixer. To make the orange color: Use at least 28 drops red and 34 drops yellow. Adjust, as you like. Spoon into cake decorating bag or you may also use a plastic bag and cut the corner off to squeeze the frosting onto the cupcake.
**Re: Food coloring - McCormick AND Wilton
McCormick Food Colors are gluten free per their response: "As a responsible food company, McCormick follows the U.S. Food Drug & Cosmetic Act regulations to ensure consumer safety concerning food allergens. We declare these ingredients on our label in the ingredient statement. Federal regulations require us to list sulfites if they are
over 10 parts per million, so we use that as our label declaration limit. If a product does not have an ingredient statement, it is a pure spice or herb with nothing added and is gluten free. In addition, the alcohol in all of our extracts does not come from grain and is gluten free. Because we are constantly improving our products, we do not offer a list of
our products that do not currently contain gluten. We encourage you to read the ingredient statement on your package at the time of purchase to ensure accurate, up to date information."
RE: The Wilton individual icing colors do not have gluten in the product itself. There is gluten present in the plant. Wilton cannot guarantee that it is a dedicated line. This goes for their sprinkles, as well!
Gluten-free Wednesdays - glutenfreehomemaker.com