Wheat-Free & Dairy-Free Pumpkin Cupcakes


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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 119.8
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 248.3 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.4 g

View full nutritional breakdown of Wheat-Free & Dairy-Free Pumpkin Cupcakes calories by ingredient
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Submitted by: MEEGHAN132
Wheat-Free & Dairy-Free Pumpkin Cupcakes


Super moist pumpkin cupcakes! Super moist pumpkin cupcakes!
Number of Servings: 15


    1 1/2 cups sugar.
    1 cup canned pumpkin.
    1/2 cup water.
    Egg substitute equivalent to 2 eggs. (2 TBS oat flour, 4 TBS water)

    1 2/3 cups oat flour (you can make your own by processing quick/regular oats.)
    1 tsp. baking soda
    1/2 tsp. baking powder.
    3/4 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/4 tsp. cloves.
    1/4 tsp. ground ginger.


Pre-heat oven to 350 degrees.
Combine first 5 ingredients in a medium mixing bowl and beat well.
In a seperate bowl, combine the remaining ingredients and mix well.
Gradually add the spice mixture to the pumpkin mixture and beat well.
Pour batter into greased (or lined) cupcake pan and bake for 30 minutes.
Makes 15 cupcakes.


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Member Ratings For This Recipe

  • 4 of 4 people found this review helpful
    thank you I am gluten free and dairy free I am subbing out pumpkin for blueberries yum! - 7/15/14

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  • 1 of 1 people found this review helpful
    Thanks! I don't us wheat or white flour, so this recipe will take its place alongside my pure grain oatmeal and corn muffins. - 1/12/15

    Was this review helpful?   yes  No