Wheat-Free & Dairy-Free Pumpkin Cupcakes

Wheat-Free & Dairy-Free Pumpkin Cupcakes

4.2 of 5 (21)
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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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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

  • 5 of 5 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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  • 3 of 3 people found this review helpful
    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

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  • 2 of 2 people found this review helpful
    Not sure why I should use egg substitutes when I can use real eggs. Trying to cut the chemicals out. - 6/17/17

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  • Incredible!
    2 of 2 people found this review helpful
    Amazingly delicious! Only thing I changed was a swap out of the sugar for monk fruit sweetener - and I reduced the sweetener by 1/3. Baked in mini bread loaf tins for 25 minutes. Super moist, super flavorful. Made 2x now - I think I am addicted! - 3/27/17

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  • 2 of 3 people found this review helpful
    These will be on the menu the next time our vegan daughters visit! - 4/8/16

    Was this review helpful?   yes  No