Skip Nav
How Breastfeeding Can Make You Gain Weight
Personal Essay
The Breastfeeding Lie: How Nursing Made Me Gain Weight
Maternity Support Band
Pregnancy
This Support Band Was the Only Way I Could Work Out While Pregnant
Things Not to Say to Single or Widowed Moms
Personal Essay
6 Things You Should Never Say to a Single Mom

Gluten-Free, Dairy-Free Pumpkin Cupcakes

Gluten-Free, Vegan Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze

If you have a child who suffers from wheat, dairy, and egg allergies, Halloween can be an especially tough time. Here's a delicious, special Halloween treat that you can whip up for your child without wheat, butter, and milk. Pumpkin, chocolate chips, and cinnamon glaze come together for the perfect Halloween combination that will satisfy any sweet tooth.

Use fun, Halloween-colored cupcake liners to make the treat extra festive. If your kid doesn't like chocolate or cinnamon, no problem. This recipe is equally delicious as a pumpkin cupcake with vanilla glaze!

Gluten-Free, Vegan Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze

Gluten-Free, Vegan Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze

Gluten-Free Pumpkin Cupcakes

Ingredients

  1. For cupcakes:
  2. 1/3 cup oil
  3. 1 cup sugar
  4. 1/4 cup nondairy milk (soy, almond, or rice)
  5. 1 teaspoon vanilla extract
  6. 1 1/4 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
  7. 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon ground cinnamon (optional)
  11. 1 cup canned pumpkin
  12. 1/2 cup chocolate chips
  1. For glaze:
  2. 1/4 cup brown rice syrup or honey
  3. 1 tablespoon margarine or coconut oil, melted
  4. 1/2 teaspoon vanilla extract
  5. Pinch ground cinnamon (optional)

Directions

  1. To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. 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.


From Our Partners
Chicken Drumstick Recipes
Stranger Things Halloween Horror Nights
What Is a Nutritarian?
Vegan Diet For Weight Loss
Store-Bought Vegan Snacks
Halloween Reboot Pictures
Best Vegan Cheeses
What to Know Before Going Vegan
Gothic Styled Wedding
Horror Movies 2018
Halloween 2018 Reboot Details
Is the Disneyland Matterhorn Haunted?
From Our Partners
Latest Moms
All the Latest From Ryan Reynolds