Need a simple and delicious allergen friendly pumpkin cupcake recipe? This recipe is your solution! You can pair this with your favorite vanilla bean frosting, or pump up that vanilla by adding a dash of cinnamon and 1/2 tsp of maple extract (YUM!)
- 1 1/2c Bobs Red Mill Gluten free 1 to 1 Baking Flour
- 3/4c sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2c nondairy milk
- 1/2 TBSP apple cider vinegar
- 3/4c pumpkin puree
- 3 TSP safflower oil
- 1 tsp vanilla extract
Preheat oven to 325F. Line a 12 cupcake tin with liners and spray with nonstick spray of choice. (I always use coconut oil spray)
Place flour, sugar and other dry ingredients in the bowl of a stand mixer and whisk together until combined. In a separate bowl, add all wet ingredients together, and mix. When wet ingredients are combined, add them into the dry ingredient bowl slowly with the mixer on low. Mix until there are no more prominent lumps in your batter.
Divide batter among cupcake liners and place into the oven for 18-22 minutes or until a toothpick comes out of the cupcakes clean.
Cool completely on cooling rack.
Vanilla Bean Maple Frosting
- 1c non hydrogenated palm shortening (https://store.nutiva.com/shortening/)*
- 1/4c non dairy margarine/butter (I use soy free Earth Balance)
- 1 tsp maple extract
- 1 1/2 tsp vanilla paste
- 1/2 tsp apple cider vinegar
- ~ 2.5-3 cups of powdered sugar, sifted
Start by whisking, with a stand or hand mixer, your butter and shortening until it is smooth with no lumps. It might even start to melt a little, that's okay! Mix in your vanilla paste, maple extract and apple cider vinegar. Then a little at a time, add in your sifted powdered sugar until you reach the taste/consistency that you want!
Should keep in an airtight container in the refrigerator for up to 2 weeks.
*You can substitute more vegan margarine if you don't have/want to use this!