It’s the second day of my favorite month out of the year: October! There is so much to do now that I cannot wait, and one of the big things I enjoy is all the pumpkin foods. I’ll let you in on a secret though; I used to hate pumpkin pie when I was little! I mean it is the epitome of pumpkin foods, but I couldn’t stand it. Now, I can’t get enough pumpkin and apple cider!
This one I found through FitSugar and it works perfectly into my new lifestyle – or at least the lifestyle I’m trying to keep up with, the healthy one. These are vegan and dairy-free, and seems pretty easy honestly; no crazy ingredients like flax seed oil and kale nibblets.
1/3 cup oil
1 cup sugar
1/4 cup nondairy milk (soy, almond, or rice)
1 teaspoon vanilla extract
1 1/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 cup canned pumpkin
1/2 cup chocolate chips
1/4 cup brown rice syrup or honey
1 tablespoon margarine or coconut oil, melted
1/2 teaspoon vanilla extract
Pinch ground cinnamon (optional)
I used Bob’s Red Mill gluten-free all purpose flour, almond milk, brown rice syrup, and coconut oil. This recipe can also be made using wheat flour, but from my experience, the gluten-free flour creates a lighter, fluffier cupcake and actually tastes better too!
- To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
- Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
- Fill liners two-thirds full. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
- To make icing: Whisk together rice syrup, margarine, vanilla extract, and cinnamon in a small bowl. Using a fork, drizzle icing atop completely cooled cupcakes.
Makes 12 cupcakes.