I love pumpkin, especially pumpkin cupcakes and other pumpkin treats. Unfortunately, since my daughter needed to go gluten-free several years ago, I haven’t been able to find any good gluten-free pumpkin recipes. I finally decided I was going to experiment and convert a regular recipe into a gluten-free one and here are the results.
This recipe ended up being not only gluten-free, but also dairy-free, and low sugar. That sounds like a big win to me.
- 3 c [url:1]Betty Crocker Gluten-Free Flour Blend
- 2 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp. pumpkin pie spice
- 1 tsp salt
- 1/2 c [url:2]Truvia Baking Blend
- 1/2 c [url:3]Splenda Brown Sugar Blend
- 1 c applesauce
- 4 large eggs, room temperature
- 1 Tbsp vanilla
- 1 151/2 oz can pumpkin puree
- 1/2 c apple cider
- Preheat oven to 360 degrees and line cupcake pans with liners.
- Sift the flour, baking powder, baking soda, pumpkin pie spice, and salt into a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars until no lumps remain.
- Add the applesauce and mix until incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the pumpkin puree and vanilla and mix well.
- Turn the mixer to low speed and add the flour mixture a third at a time.Turn the mixer off when the last of the flour mixture is almost finished incorporating.
- Add the apple cider and fold in with a spatula just until the batter is smooth. Don’t over mix.
- Using a scoop, scoop the batter into prepared pans to about 3/4 full.
- Bake in preheated oven for 15 – 189 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for a couple minutes and remove them to a cooling rack to cool completely.
These cupcakes were very moist with a good pumpkin taste. I added icing to some of them but they were just as good without it.
What type of favorite recipes do you have that you’ve had to take out of your repertoire because of allergies or chronic illness reactions? It used to be hard to find things to use for substitution that would work without a whole lot of tweaking but today there are a lot more products to choose from.
Have you successfully adjusted a recipe to meet your family’s needs. I’d love to hear about it. Drop a note in the comments below or send me an email at email@example.com