I think I’ve mentioned on here before that I found out in March that I’m allergic to peanuts. (I had no idea, which is pretty obvious if you look through the archives.) I’ve also been avoiding all grains except for rice, and am currently experimenting with dairy, trying to figure out what all I really am sensitive to. This leaves me with a pretty limited diet, which is why I haven’t been posting recipes lately.
I recently came across this gluten-free, vegan pumpkin cupcake recipe, and thought I’d give it a try while avoiding dairy. I’ve modified the recipe to suit my needs, and hopefully some of you will find this helpful.
These are really yummy, light, creamy muffins. The pumpkin is perfect for fall, and I’ve tried them both with chocolate chips inside (using these Enjoy Life mini chips, which are allergy-friendly), and sprinkled with cinnamon sugar (as pictured above). Also, since a can of pumpkin doesn’t quite make 2 batches, I had good results subbing in some applesauce for a second batch.
- 1 c sugar
- 3/4 c white rice flour
- 1/4 c potato starch
- 1/4 c tapioca flour
- 1 t xanthan gum
- 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 t cinnamon
- 1/4 c coconut oil
- 1/4 c almond milk
- 1 t vanilla extract
- 1 c pumpkin puree
- 1/3 c chocolate chips (optional)
- cinnamon sugar, for topping (optional)
- Combine dry ingredients in a medium mixing bowl, stirring well to get out any lumps.
- Add oil, milk, vanilla and pumpkin, and fold in until everything is combined. Stir in chocolate chips, if using.
- Drop into greased muffin tin, evenly dividing the batter between the 12 cups.
- Bake at 350°F for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Flour: Use 1 1/4 c of your favorite all-purpose gluten-free baking mix, or regular all-purpose flour if not avoiding gluten. Omit xanthan gum.
Milk: Any type of milk, dairy or non-dairy, should work in this recipe.