Gluten Free Vegan Pumpkin Cupcakes
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I am a chocolate girl. I love Chocolate Cake.
I'll take on a baking challenge anytime. I needed a good gluten free and vegan cupcake recipe.
Did. Not. Sound. Easy.
I make and change recipes several times over before I think it's perfect. My friends and family are Baking Guinea Pigs. I've heard it's not a bad job.
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Gluten Free and Vegan Pumpkin Cupcakes
Ingredients
Cupcakes
1 Cup 1:1 Gluten Free Flour (Use your favorite brand)
1 Cup Gluten Free Oat Flour
1/4 cup Coconut Flour
1 1/4 cups gluten free cane sugar
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground nutmeg
1/2 tsp cloves
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup canned coconut milk, shaken well
1/2 cup coconut oil, melted and slightly cooled
2 TB apple cider vinegar
1 TB vanilla extract
Pumpkin Cupcakes
1. Preheat oven to 350. Or, convection oven to 325. Line 18 muffin tins with 18 cupcake liners.
2. In a large bowl, whisk together dry ingredients (Listed above from flour - cloves).
3. In a medium bowl, whisk together the wet ingredients (Listed above from pumpkin puree - vanilla).
4. Pour wet ingredients into dry and whisk together until just combined.
5. Fill cupcake liners about 2/3 of batter. Bake for 15-20 minutes or until an inserted toothpick comes out clean. They may cook quicker in a convection oven, mine were done in 14 minutes.
6. Allow to cool before topping with vegan cream cheese frosting.