I wanted a pumpkin cupcake that was full of protein and contained less sugars. This one is low in processed sugars, at least. I’m bringing my latest Pumpkin Cupcakes GF, Dairy Free, Refined Sugar Free for this reason.
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Fall flavors
Synomous with fall are flavors of pumpkin, apple, and spice flavors. These are some of our favorites! From Pumpkin cheesecakes to pumpkin breads, we’ll be bringing lots of these fall delights to our tables throughout the season.
Now, this new pumpkin recipe came out of a need to be able to enjoy a guilt-free treat. With more protein and less refined sugars, I feel really great after eating it. Because, honestly too much sugar causes more inflammation for me. Maybe some of you are like this too.
More protein and less sugars
Due to the addition of some protein and fat, carbohydrates have been shown to create less of a blood sugar spike. Also, this spike for me seems to be lessened when I use maple syrup or raw honey. I tend to feel overall better when I eat like this.
Instead of high sugar content, you’ll get more protein in these cupcakes. With both almond or nut flour, and almond butter, plus seeds on top and inside, you’ll be fueling your body with this treat. Each cupcake contains approximately 8 grams of protein.
Replacing a sugary buttercream frosting, with a simple drizzle means less sugars and less fats. I did use my favorite Trader Joe’s Sea Salt Caramel Chips for a drizzle, and they do contain processed and processed sugars. Just omit the drizzle if you want them to be refined sugar free.
Pumpkin Cupcakes GF, Dairy Free, Refined Sugar Free can also be made by substituting maple syrup for the small amount of molasses. Although molasses has a lower glycemic index, it is considered a co-product of refined sugar. I do love the flavor just a small amount of molasses gives, but if you are trying to replace the refined sugars, the molasses should be omitted.
Some favorite nuts and seeds
Have you tried Go Raw Organic Sprouted Pumpkin Seeds with Sea Salt? They are my new favorite protein snack! I also love baking with them. Go Raw also makes Organic Sprouted Sunflower Seeds and Organic Sprouted Simple Seeds Pumpkin and Sunflower Seeds Unsalted, as well as other seed varieties and granola.
Be sure to look them up for a great option for gluten free seeds. The Go Raw seeds have the added benefit of being sprouted. Sprouted seeds and grains are said to have a greater health value. The benefit occurs in the germination process, as the starches are broken down. This process causes the nutrients to have a greater absorption.
I love grabbing a handful of these seeds as a quick snack with a few vegetables or a piece of fruit. They are also great for topping salads or soups, adding to muffins, cookies, or scones.
An easy fall treat
These delicous Pumpkin Cupcakes GF, Dairy Free, Refined Sugar Free come together easily. Stir the ingredients together in just a few minutes and in a single bowl. They bake very quickly too! Also since they aren’t frosted, you don’t even have to wait for them to cool! They make a perfect treat with all the flavors of fall.
You can have these cupcakes ready in just about an hours time, for an easy and more healthful dessert. Or enjoy them with a cup of tea or coffee for a morning snack.
~Laura
Pumpkin Cupcakes GF, Dairy Free, Refined Sugar Free
Equipment
- 1 or 2 cupcake tins or 4" mini cake pans
- 16 cupcake paper liners
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour or other gf flour blend
- ¼ cup almond flour or nut flour, gf
- ½ teaspoon baking soda
- 1½ teaspoons baking powder, gf
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon, gf
- 1½ teaspoons ground ginger, gf
- ½ teaspoon allspice, gf
- ½ teaspoon nutmeg, gf
- 1 cup pumpkin puree
- ½ cup almond butter
- 3 tbsp almond milk or other non dairy milk, gf
- 2 lg eggs
- ½ cup pure maple syrup or raw honey
- 2 tbsp molasses or maple syrup
- 1 teaspoon Molina Reserve Vanilla Extract or other gf brand
- ⅓ cup golden raisins or raisins
- ⅓ cup Go Raw Organic Sprouted Pumpkin Seeds, pecans, or other nuts, gf
- ⅓ cup Trader Joe's Sea Salt Caramel Chips, (gf but contains dairy and processed sugars) or other caramel chip, optional
Instructions
- In a large bowl, stir together the dry ingredients. Add the wet ingredients. Stir until combined. Add raisins or nuts or seeds, reserving half of the seeds or nuts for the tops.
- Spoon into cupcake papers, 2/3rds full or greased muffin tins. Sprinkle with reserved seeds or nuts.
- Bake at 350℉ for 13-16 minutes or until toothpick comes out clean. Dust with powdered sugar or drizzle with melted caramel or sea salt caramel chips. Makes 16 cupcakes.
Psst…We’re on Pinterest! Check out our Mama Laura’s Kitchen Pinterest and pin your favorite recipes! Feel free to pin this Pumpkin Cupcakes GF, Dairy Free recipe! 🙂
