Pumpkin Cupcakes: Vegan and Gluten-Free
Pumpkin spice: it’s the great fall controversy of the culinary world. You either love it, or run from it like a Halloween ghost. If you’re #TeamPumkinSpice, one of the great treats of the season is this spicy, rich flavor.
Here’s a pumpkin cupcake that’s sure to be a crowd-pleaser, whether everyone in your crowd is a pumpkin fan or not. Made vegan and gluten-free, it’s an allergy-friendly dessert, and with only 1/2 cup of sugar, it’s a healthier breakfast muffin if you leave off the frosting. For a Halloween treat, dress them up with Meri Meri’s cupcake papers and stickers; serve them as an everyday snack on our elegant Ciras dishes with seasonal fruit.
2 cups flour (we used Bob’s Red Mill Gluten-Free)
1 can pure pumpkin puree
1/2 cup sugar
1/2 cup vegetable oil
1/4 cup agave nectar
1-1/2 tsp baking powder
1-1/2 tsp pumpkin spice
1 tsp vanilla
Preheat oven to 350 degrees. In a large mixing bowl, combine all dry ingredients. Mix in pumpkin, oil, vanilla, and agave. Pour into cupcake cups and bake for 25 minutes, or until set in center. Allow to cool and decorate as desired.
To decorate as shown:
Green decorative frosting in pastry bag with flat, angled tip
Crystalline decorative sugar
Red and yellow gel food coloring
In a medium bowl, combine 4 drops of red and 2 drops of yellow food coloring until thoroughly mixed. Stir in sugar and mix until an even orange. Spread evenly on salad plate. Frost cooled cupcakes and roll in orange sugar, pressing gently to cover tops completely. Using the flat pastry bag tip, add a green “stem” to the tops of each cupcake. Chill until serving.