Recipe: Gluten Free + Egg Free Pumpkin Cupcakes!

by holli on November 8, 2012

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!

A taste of the season!

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.

A taste of the season, and ready to eat!


– 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!



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