Gluten-Free Pumpkin Cupcakes (Vegan)
These fluffy, delicious pumpkin cupcakes are vegan and gluten-free, perfect for fall gatherings or special occasions.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend Ensure it contains xanthan gum.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup maple syrup or agave nectar
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- optional Dairy-free frosting for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix the pumpkin puree, maple syrup, vegetable oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack.
- Once cooled, frost with your favorite dairy-free frosting or enjoy them plain.
Notes
Ensure your gluten-free flour blend contains xanthan gum. Store unfrosted cupcakes at room temperature for up to 3 days or refrigerate frosted cupcakes for about a week. Unfrosted cupcakes can be frozen for long-term storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 160mgFiber: 1gSugar: 8g
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