Wheat-Free & Dairy-Free Pumpkin Cupcakes
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.
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.
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
Related Recipes
-
Cheesy Pizza Dip (with Goat Cheese and Basil)
-
Garlic Dijon Vinaigrette Salad Dressing
-
Vegetarian Black Bean Cakes with Orange-Basil Salsa
-
Microwave Peanut Butter Cookie
-
Extra Points Veggie Tray
-
High-Protein, Low-Carb Waffles
-
Stollen
-
Garden Harvest Vegetable Soup
-
Grilled Zucchini with Feta and Pesto
-
Low Carb Chocolate Cheesecake