When it comes to healthier holiday baking, these Gluten Free Pumpkin Cupcakes are truly pumpkin to talk about! Autumn’s signature flavor adds extra special warmth to any occasion—no need to limit it to lattes and pies. Enjoy these with a swirl of frosting for a superb, guiltless dessert; or leave off the icing and serve up with breakfast. Better yet, elevate it even further with our ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber.
Each of our three varieties of powerful, heat-tolerant ORGANIC INDIA Psyllium Pre & Probiotic Fiber are made from a classic Ayurvedic formula that supports digestive health, heart health, and a strong, healthy gut and microbiome. In addition to the potent wellness boost, our Psyllium Pre & Probiotic Fibers offer unique binding properties, making gluten-free, vegan, and simply lightened-up baking easy as pie—or, better yet, cupcakes. Our Cinnamon Spice flavor deepens and enhances the natural deliciousness of the ingredients, allowing for less sugar than typical recipes while letting the pure richness of the pumpkin shine.
We love pairing these delicately sweet treats with vegan Cinnamon Cashew frosting, but your favorite vanilla buttercream or even chocolate icing will work beautifully. For a vegan version, simply omit the egg and consider both mixing the batter in the blender. The eggless cupcakes won’t have as strong a rise, but will be just as moist, tender, and tasty. Enjoy!
One-bowl Gluten Free Pumpkin CupcakesRecipe
Makes 12 cupcakes
1 Cup unsweetened almond or plant milk of choice
1 Tablespoon white vinegar
1 ½ Cups oat flour
1 Cup almond flour
1 Tablespoon ORGANIC INDIA Cinnamon Spice Psyllium
2 Teaspoons baking powder
½ Teaspoon baking soda
1 Tablespoon pumpkin pie spice
⅓ Cup coconut sugar or granulated sweetener of choice
1 Cup pure pumpkin puree
¼ Cup pure maple syrup
1 Teaspoon vanilla extract
⅓ Cup light olive, liquid coconut oil or vegetable oil
Preheat the oven to 350° and line a 12-cup muffin tin with cupcake liners.
In a measuring cup, combine plant milk and vinegar to form a “buttermilk”. Set aside.
In a large bowl, whisk together dry ingredients: oat and almond flours, ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber, baking powder, baking soda, pumpkin pie spice, pinch salt, and coconut sugar. Add pumpkin puree, maple syrup, vanilla, oil, egg if using, and plant milk mixture to the bowl and stir to just combine a smooth batter.
Fill cupcake liners about about ¾ full with batter. For eggless version, consider filling higher, about level with the tops. Bake approximately 30 minutes or until toothpick comes out clean when inserted in the center of cupcake.
Allow to cool before frosting.
Cinnamon Cashew Frosting
1 cup raw cashews soaked in hot water for at least 1 hour, then drained
½ cup coconut milk, full fat
2 cups powdered sugar (or sub in ¼ to ½ cup maple syrup for a low sugar frosting)