I made this up when in a rush using my freshly made Plum Sauce, and am thankful they turned out. They actually turned out so well, that a few people have asked for the recipe!
Anyway, I originally used Plum Sauce to make the recipe, but if you don’t have a bounty of Plums, you can substitue with Apple Sauce. The Plums add a subtle depth and sweetness. Apple sauce provides some sweetness, but less rich flavor (in which case a pinch of cinnamon and ginger works wonderfully).
Recipe: Gluten Free + Egg Free Pumpkin Cupcakes
Preheat oven to 350 degrees
3 Cups GF Flour
1 and 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Rice Milk/Dairy Milk/Yogurt
1 Cup Plum Sauce/Apple Sauce
1 Cup Pumpkin
1/2 Cup Ghee/Butter/Coconut Oil
1 Cup Sugar
2 Table Spoon Vinegar (I prefer Apple Cider, but White will do too)
Plus, a half Teaspoon of your favorite Spice like Ginger and/or Cinnamon
In a large bowl mix together dry ingredients. In another bowl mix wet ingredients, then combine with dry ingredients. Pour into cupcake papers about 3/4 the way full, and then bake for 25 minutes or until the tooth pick test comes out clean.
- GF Flour blends vary by brand. I make my own now that Gluten Free Girl has converted me. I find that a higher ratio of White Rice Flour to Whole Grain flours make this recipe more like a tasty treat you’d find at a local bakery – light and delicate like white pastry flour. But, there were no complaints for the flour blend I used. Here it is:
Cupcake Flour Blend
50g Arrowroot Powder
400g Almond Flour
250g White Rice Flour
3oog Brown Rice Flour
Blend thoroughly, makes about 8 cups (enough for 2 batches of cupcakes/muffins or 1 cake).
- Since GF flour without Eggs has less fluff, these won’t have large rounded tops, but it’s nothing a little butter frosting can’t fix!