Pumpkin Cupcakes GF, Dairy Free, Refined Sugar Free
No guilt cupcakes with these seasonal yummy cupcakes! Add a frosting or glaze to the top if you like, or just sprinkle a little powdered sugar on top!
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.
