Wheat-Free & Dairy-Free Pumpkin Cupcakes

Wheat-Free & Dairy-Free Pumpkin Cupcakes
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

Introduction

Super moist pumpkin cupcakes!

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 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.

Directions

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.

Number of Servings: 15


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