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Pumpkin Spice Cupcakes (Gluten-Free and Vegan)
Gluten-free, vegan; Free of: peanuts, tree nuts, eggs, dairy, soy
Course
Cakes, Desserts
Cuisine
American
Keyword
gluten free cupcakes, pumpkin spice cupcakes, vegan cupcakes
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
33
minutes
minutes
Servings
9
cupcakes
Calories
85
kcal
Author
Sarah Jane Parker @The Fit Cookie
Ingredients
1
cup
sorghum flour
¼
cup
baking Stevia
1
Tablespoon
Namaste egg replacer
1 ½
teaspoon
pumpkin pie spice
1
teaspoon
baking powder
½
teaspoon
salt
1
cup
rice milk
¼
cup
pumpkin puree
¼
cup
brown sugar
2
Tablespoons
oil
1
teaspoon
vanilla
Instructions
Preheat the oven to 350 degrees and line a muffin pan with 9 muffin papers (the parchment cups work great!)
In a medium bowl, whisk together the flour, baking Stevia, egg replacer, pumpkin pie spice, baking powder, and salt. Set aside
In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla until well combined.
Add the flour mixture to the pumpkin mixture and stir or whisk well to combine
Fill each lined muffin cup 2/3 full (there should be about 9 of them)
Bake at 350 degrees for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before frosting with Pumpkin Buttercream (recipe below)
Enjoy!
Nutrition
Calories:
85
kcal
|
Carbohydrates:
12
g
|
Protein:
0
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
4
mg
|
Sodium:
148
mg
|
Potassium:
72
mg
|
Fiber:
0
g
|
Sugar:
7
g
|
Vitamin A:
1070
IU
|
Vitamin C:
0.2
mg
|
Calcium:
31
mg
|
Iron:
0.2
mg