There’s nothing like battling the holiday season’s abundance of sweets and treats for families with allergies. Especially for those who are sensitive to wheat, dairy, and egg, LilSugar’s Anna Monette Roberts adapted this fantastic gluten- and dairy-free pumpkin cupcake recipe so no one gets left out this Halloween. Enjoy!
Ingredients
For cupcakes:
- 1/3 cup oil
- 1 cup sugar
- 1/4 cup non-dairy milk (soy, almond, or rice)
- 1 teaspoon vanilla extract
- 1 1/4 cups Bob’s Red Mill gluten-free all purpose baking flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup canned pumpkin
- 1/2 cup chocolate chips
For glaze:
- 1/4 cup brown rice syrup or honey
- 1 tablespoon margarine or coconut oil, melted
- 1/2 teaspoon vanilla extract
- Pinch ground cinnamon (optional)
Directions
I used Bob’s Red Mill gluten-free all purpose flour, almond milk, brown rice syrup, and coconut oil. This recipe can also be made using wheat flour, but from my experience, the gluten-free flour creates a lighter, fluffier cupcake and actually tastes better, too!
To make cupcakes
Preheat oven to 350 degrees Fahrenheit. Line muffin tin with cupcake liners.
Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
Fill liners two-thirds full. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
To make icing:
Whisk together rice syrup, margarine, vanilla extract, and cinnamon in a small bowl. Using a fork, drizzle icing atop completely cooled cupcakes.
