October is upon us again, which means pumpkin. Pumpkin spice lattes, pumpkin scented everything, pumpkin pie, pumpkin bread, pumpkin decorations, you get the idea. Pumpkin tends to last into November and December these days. People make pumpkin work for Thanksgiving and Christmas too.
Confession: I’m not a fan of pumpkin. Nikki makes some good pumpkin bread. She liked it before It was trendy. 😀
If you’ve been following GFS for a while, you may remember that we made dietary-restriction friendly pumpkin muffins last year. We discussed several recipe ideas for this fall season, several of which were various cupcakes. Since we already had vanilla cupcake mix, Nikki decided she wanted pumpkin cupcakes.
We like recipes that are easy and don’t use many ingredients. This recipe for pumpkin cupcakes meets both of those requirements. This recipe is also free of the top 8 allergens. It is also vegan and low FODMAP.Pumpkin cupcakes are perfect for the holiday season Click To Tweet
1 box yellow cake mix
1 can canned pumpkin
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Vanilla extract
3/4 c dairy alternative
Pumpkin Spice (optional)
All Spice (optional)
Vanilla icing (optional)
We decided to replace the eggs and oil with pumpkin. If you prefer to use them, this recipe calls for 3 eggs and 1/2 c oil. If you’re using pumpkin only, use 1 3/4 c canned pumpkin.
-Preheat oven to 350 degrees.
-Line pan with canola oil or paper baking cups (guess who forgot to get baking cups? -_-)
-Combine pumpkin, dairy-free alternative, cake mix, and spices. If you’re using eggs and oil, you can either combine them together in a small mixing bowl or combine it with all ingredients.
-Spoon mixture into pans.
-Place pans on top rack for approximately 36 minutes. *Note: Baking time will vary depending on pan size and your oven. Suggested baking times on the box.
-Let cool before serving.
-Optional: cover cupcakes with vanilla icing. We used Simple Mills Vanilla Frosting. This icing is free of dairy, soy, gluten, grains, corn, and gums/emulsifiers.
We didn’t have pumpkin or all spice on hand and thought it would be fine since we were using canned pumpkin. The cupcakes are good, but the next time we make it, we’ll definitely add pumpkin spice.
I’d love to know if you make this recipe! Be sure to use the glutenfreespirited hashtag and to tag GFS on social media. Be sure you’re following GFS on social media! As always, sharing is caring.A balanced diet is a cupcake in each hand Click To Tweet