Wheat-Free & Dairy-Free Pumpkin Cupcakes
- Minutes to Cook:
- Number of Servings: 15
Ingredients
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 soda1/2 tsp. baking powder.3/4 tsp. salt1 tsp. cinnamon1/2 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.
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.
Nutritional Info 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
Member Reviews
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JENITUPPS
One thing to keep in mind is that oats generally do have gluten as most common oats have cross pollinated with wheat, so if this recipe is for someone with celiac, you would need to replace the oat flour with a true gluten free flour mix. I find Cloud 9 is fantastic for cookies, cakes and muffins. - 8/14/15