Mouth-Watering Gluten-Free Pumpkin Spice Cupcakes Recipe
What’s up foodies, it’s time to get wild in the kitchen with my gluten-free and dairy-free pumpkin spice mini cupcakes recipe. As a nutritionist and food blogger, I am constantly searching for new healthy ways to whip up your favorite treats without sacrificing flavor or texture. And let me tell you, these mini cupcakes are no exception.
The heavenly gluten-free pumpkin puree combined with the seasonal blend of ground cinnamon, nutmeg, ginger, and cloves makes for perfectly spiced cupcakes that will have you falling head over heels in love with pumpkin all over again. These easy-to-make, fluffy vegan pumpkin cupcakes are going to make your taste buds dance along the aisles of your supermarket!
And wait until you see how simple it is to make the almond milk cream cheese frosting. It’s to die for! Not only that, but if you’re not feeling dairy-free today, simply swap out some ingredients and voila! You’ve got yourself a delicious crustless pumpkin pie or buttercream frosting that will have your guests begging for seconds. No worries though – I’ve got substitutions and variations covered for you.
So why settle for the same old boring treats when you can satisfy your sweet tooth and nourish your body at the same time? Get ready to turn up the heat on your dessert game with my gluten-free and dairy-free pumpkin spice mini cupcakes recipe!
Why You’ll Love This Recipe
Hey there food lovers! Are you ready to get your taste buds dancing with excitement? Because trust me, this Gluten-Free & Dairy-Free Pumpkin Spice Mini Cupcakes Recipe is sure to give you an experience that will leave you begging for more.
Firstly, let’s talk about the flavors. This recipe is loaded with all the warm spices and flavors of fall. From ground nutmeg and ginger to cinnamon and cloves, these Mini Cupcakes have a heavenly gluten-free pumpkin pie flavor that’s incredibly hard to resist. Trust me when I say that these cupcakes are so good that they’ll make you want to cuddle up in your coziest sweater and enjoy the crisp autumn breeze.
Now, let’s talk about its benefits. This recipe is completely gluten-free, dairy-free, and can be made egg-free too. So indulge in these heavenly cupcakes regardless of any dietary restrictions or allergies that you may have. Plus, if you’re trying to maintain a healthy lifestyle then these cupcakes are perfect for you as they are made with purely organic ingredients such as almond flour, coconut sugar, and canned pumpkin puree.
Moreover, these mini cupcakes will hardly take an hour of your busy day and making them requires no fuss. They are so easy to make that even an amateur baker can whip up a batch in no time. And trust me when I say this – there’s nothing better than sinking your teeth into a perfectly spiced cupcake (that you baked yourself) after a long day of work.
So folks, what are you waiting for? Give this recipe a try and indulge in the heavenly taste of fall without worrying about any negative impact on your diet or health. These Gluten-Free & Dairy-Free Pumpkin Spice Mini Cupcakes will simply blow your mind!
Ingredient List
Before we start with the recipe instructions, let’s gather all the ingredients you will need to make these delicious Gluten Free & Dairy Free Pumpkin Spice Mini Cupcakes. Don’t worry, most of the ingredients are probably already in your pantry! Here is what you need to make 24 mini cupcakes:
- 2 cups of gluten-free baking flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- ½ cup of canned pumpkin puree
- â…“ cup + 1 tablespoon of canola oil
- ¾ cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- ¼ cup + 2 tablespoons of almond milk
Frosting:
– For a dairy-free option: cinnamon cream cheese frosting, made with dairy-free cream cheese.
– For a vegan and dairy-free option: buttercream frosting made with vegan butter or coconut oil.
The Recipe How-To
Step 1: Preheat Oven and Prepare Cupcake Pans
Preheat your oven to 350 degrees Fahrenheit. Grab your mini cupcake pans, and line them with paper liners, or generously coat them with non-stick baking spray.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together 1 and 1/4 cups of all-purpose gluten-free flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 3/4 teaspoon of ground cinnamon, and a pinch of ground nutmeg.
Step 3: Mix Wet Ingredients
Take another medium mixing bowl and whisk together the following ingredients until they are well combined –
- 3/4 cup of granulated sugar
- half cup coconut (or canola) oil
- two large eggs
- one cup pumpkin puree
- two tablespoons of maple syrup
- one teaspoon vanilla extract
Step 4: Bring both Mixtures Together
Add the dry mixture to the wet mixture in two batches, stirring well with each addition. Doing this will prevent overmixing which can lead to dense cupcakes. The batter may feel thick, but don’t worry about that at all.
Step 5: Fill the Cupcake Pans
Using a small cookie scoop -or if you don’t have one use a tablespoon-, fill each cavity until as close to full as possible without spilling over.
Step 6: Bake ‘Em!
Place your pan in the center rack of your fully preheated oven, and bake for approximately 12-14 minutes, depending on your oven’s performance. Check for doneness with a toothpick -if it comes out clean, they are done-. If not, bake for an additional minute or two.
Step 7: Let’s Frost!
Once the cupcakes are completely cooled, it’s time to frost these beauties. You can use canned frosting if you like, but making from scratch is so quick and easy. For this recipe, we recommend using cinnamon cream cheese frosting.
And there you have it – delightful and perfectly spiced pumpkin cupcakes crafted in your own kitchen, ready to be savored by family and friends alike!
Substitutions and Variations
Listen up folks, there’s no shame in making a recipe your own! Whether it’s due to dietary restrictions or personal preferences, substitutions and variations can take a recipe from good to GREAT. Here are some of my favorite ways to switch this recipe up:
– Gluten-Free Flour: If you’re not gluten-free but don’t have gluten-free flour on hand, feel free to use all-purpose flour instead.
– Pumpkin Pie Filling: If you can’t find canned pumpkin puree at your local grocery store, try using pumpkin pie filling instead. Just make sure to adjust the sugar accordingly (you may need less).
– Vegan Option: For those who want to keep it plant-based, swap out the eggs for a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use almond milk instead of regular milk.
– Dairy-Free Frosting: Dairy-free cream cheese frosting is a great option for those who are lactose intolerant or vegan. Simply substitute dairy-free cream cheese, like Kite Hill or Daiya, for regular cream cheese!
– Different Spices: Though I love the classic pumpkin spice blend of cinnamon, nutmeg, ginger and cloves used in this recipe, feel free to get creative with your spices! Try adding cardamom or all spice for some fun variation.
The beauty of cooking is that there’s always room for experimentation. So don’t be afraid to play around with ingredients and make this recipe your own!
Serving and Pairing
Now that your gluten-free and dairy-free pumpkin spice mini cupcakes are ready, it’s time to take the final step and figure out how to serve them. These cupcakes are perfect for almost any occasion–whether it’s a mid-day snack, a special treat for your kids, or even an office party!
If you’re looking for a beverage to rinse it down with, almond milk is my personal favorite. However, you can also opt for lactaid milk or any other dairy-free milk option. In addition, these cupcakes pair perfectly with pumpkin spice lattes or even a hot cup of tea.
While these cupcakes taste heavenly on their own, you can take them to a whole new level by adding some cream cheese frosting on top–it adds just the right amount of sweetness without overpowering the spicy pumpkin flavor. If you’re looking for a vegan option, buttercream frosting works just as well.
If you’re in the mood for something more substantial, try pairing these mini cupcakes with some crustless pumpkin or pumpkin pie filling–they complement each other perfectly! Alternatively, if you want to keep things light and refreshing, try serving the cupcakes alongside some fresh fruit.
Overall, there are plenty of ways to serve and pair these delectable gluten-free and dairy-free pumpkin spice mini cupcakes. Whether you’re indulging in them as an afternoon snack or serving them up with a hot drink at an office party, these little treats are sure to be a hit with everyone!
Make-Ahead, Storing and Reheating
Listen up guys, this section is all about how to prep for your week ahead and make sure your pumpkin spice mini cupcakes are fresh and delightful for any occasion. Trust me, you don’t want to miss out on making these tasty treats in advance.
To make-ahead, simply prepare the cupcakes according to the recipe instructions, let them cool completely and store them in an airtight container. However, don’t add the cream cheese frosting until you are ready to serve them. The frosting is best when it’s prepared fresh and chilled before serving.
When it comes to storing, these gluten-free and dairy-free mini cupcakes truly deliver! I recommend storing them in a closed container at room temperature for up to 3 days or in the fridge for up to a week. Also, if you’re not quite ready to eat them yet but have some extra time on hand, then these cupcakes can be frozen for up to 2 months.
Reheating couldn’t be easier too – simply pop any leftover cupcakes into the microwave for 10-15 seconds to soften up nicely. Or if you prefer a slightly different texture, then toast them lightly in the oven at 350°F for 3-4 minutes.
So go ahead, tick off that baking list and have heavenly gluten-free cupcakes all week long thanks to this easy-to-follow recipe.
Tips for Perfect Results
Now that you’re ready to make these delicious gluten-free and dairy-free pumpkin spice mini cupcakes, I want to share some tips to help you achieve perfect results.
1. Use room temperature ingredients: Take your eggs, canned pumpkin, and almond milk out of the fridge at least 30 minutes before making the batter. Room temperature ingredients mix together better and will give your cupcakes a lighter and fluffier texture.
2. Don’t overmix: Once the dry ingredients are mixed into the wet, don’t overmix the batter. Overmixing leads to dense cupcakes. Mix until everything is incorporated, then stop.
3. Pre-measure ingredients: Measure out all of your ingredients before starting so that you won’t have to stop in the middle of making the batter.
4. Use fresh baking powder and baking soda: Fresh leavening agents make all the difference in baked goods. Check the expiration date on your baking powder and soda, and replace it if necessary.
5. Adjust cooking time: All ovens are different, so adjust your cooking time accordingly. Check the cupcakes at the minimum suggested baking time with a toothpick or cake tester inserted in the center of one of the cupcakes. If it comes out clean, they’re done!
6. Cool before frosting: Let your cupcakes cool completely before frosting them, or you risk melting the frosting all over them.
With these tips, you’ll be enjoying perfectly spiced gluten-free and dairy-free pumpkin spice mini cupcakes in no time!
Bottom Line
To wrap up, these Gluten-Free & Dairy-Free Pumpkin Spice Mini Cupcakes are perfect for pumpkin lovers who want a healthier and allergy-friendly dessert option. By using wholesome ingredients and omitting dairy, gluten, and eggs, we’re able to create a delicious treat that everyone can enjoy.
Not only are these cupcakes easy to make and perfectly spiced, but they also store well in the fridge or freezer for future snacking. Plus, there are plenty of variations and substitutions you can make to get creative with this recipe.
So whether you’re hosting a Halloween party, Thanksgiving dinner, or just want a yummy dessert to enjoy with your family and friends, give these pumpkin spice mini cupcakes a try! You won’t be disappointed.
Gluten Free & Dairy Free Pumpkin Spice Mini Cupcakes Recipe
Ingredients
- 2 eggs
- 1/2 cup unsweetened almond milk, original
- 1/3 cup canola oil, 100%
- 1/2 cup canned pumpkin, 100%
- 1 teaspoon ground cinnamon, organic
- 1/8 teaspoon ground cloves, organic
- 1/4 teaspoon ground ginger, organic
- 1/2 teaspoon ground nutmeg, organic
- 1 teaspoon baking powder, 100%
- 1/4 teaspoon baking soda, 100%
- 1/2 cup granulated sugar
- 1 cup gluten-free flour, not the all purpose gluten free flour
Instructions
- Preheat oven to 350 degrees. In a mixing bowl add eggs, oil, milk, pumpkin, cinnamon, clove, ginger, nutmeg, baking powder, baking soda, sugar and mix. Add all the flour mix just until combined. Add a 1/2 tablespoon in each mini cupcake liner and bake for 20 to 25 minutes. Transfer to a cooling rack.
- Gluten Free & Dairy Free Pumpkin Spice Buttercream.
- 5 cups confectionery sugar.
- 1 stick softened Earth Balance Vegan butter stick.
- 1 teaspoon ground cinnamon, organic.
- 1/8 teaspoon ground clove, organic.
- 1/4 teaspoon ground ginger, organic.
- 1/2 teaspoon ground nutmeg, organic.
- 4 to 5 tablespoons unsweetened almond milk, original.
- In a mixing bowl add all the sugar, butter and all the spices. Starting the mixer on low add the milk 1 tablespoon at a time slowly until you get a desired consistency. Turn the mixer on high and mix for 30 seconds.
Add Your Own Notes
Nutrition
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