Pumpkin Cupcakes


Pumpkin Cupcakes | Vegan & Gluten-Free | Allyson Kramer

This time of year pumpkin is popping up all over the place. I am guilty of pumpkin pushing as soon as I see a leaf turn yellow, and fully admit that I fall hard for the seductive draw of the season.

Not long ago I may have scoffed at the idea of posting so many pumpkin-centric recipes within such a close proximity of one another–what kind of pumpkin crazed lunatic would I be?!  But now? No way; I love the addition of pumpkin in all types of recipes and have no shame in admitting it.

These incredibly moist cupcakes are sort of over the top in pumpkin-ness; just the way I like it! The tender cake base is low in oil due to the fact that it’s high in pumpkin, and the glaze’s* lovely orange hue comes from pumpkin as well. Needless to say, these make a perfect addition to a pumpkin themed potluck.

*For those of you who would rather forgo the glaze, I fully support that idea. These little cakes are so moist, they don’t need any embellishments at all.

Pumpkin Cupcakes

  • 1 1/4 cup canned pumpkin puree
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup besan/chickpea flour
  • 1/3 cup almond flour
  • 1/2 cup brown rice flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup nondairy milk

Preheat your oven to 350 ºF and line 12 cupcake tins with liners. In a large bowl, whisk together all ingredients in the order listed, stirring well between each addition until a uniformly smooth batter is formed.

Drop by a little less than 1/3 cup in each tin. Bake on middle rack of preheated oven for 25 to 30 minutes. Carefully remove from the oven and let cool completely before glazing.

Pumpkin Glaze

  • 2 tablespoons canned pumpkin puree
  • 1 1/2 to 2 cups confectioner’s sugar
  • Pinch salt

To make the glaze, simply whisk together the 2 tablespoons pumpkin puree with the confectioner’s sugar, adding a little at a time and stirring well between each addition until all confectioner’s sugar has been incorporated. Use immediately on cooled cupcakes and let rest until hardened. Refrigerate immediately after cooling.


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