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vegan gluten-free pumpkin and chocolate chip cupcakes (with cinnamon icing)

This recipe is adapted from Vegan Cupcakes Take Over the Worldby Isa Chandra Moskowitz and Terry Hope Romero. The (cinnamon icing) is in brackets because I almost never frost them – they are almost over the top without it! Makes 12 cupcakes.

Mix in advance:
2 3/4 c. rice flour
1 1/4 c. potato starch
3/4 c. tapioca flour
This is the all-purpose gluten free flour blend we use for EVERYTHING. We mix it in large quantities and store it in a glass container.

1 c. canned pumpkin (be sure it’s 100% pumpkin and not pumpkin pie filling – the fillings contain wheat!)
1/3 c. oil
1 c. sugar
1/4 c. soy milk
1 tsp. vanilla
1 1/4 c. gluten free flour blend
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. dairy free chocolate chips (we use President’s Choice – no dairy, no wheat, no tears!)

Preheat your oven to 350 F. Ask your preschooler to line your muffin tin with cupcake liners.

In a medium bowl stir together pumpkin, oil, sugar, soy milk, vanilla. Mix lightly. Add the flour, baking powder, baking soda, cinnamon and salt. Stir by hand or using a mixer, you don’t have to worry about over mixing with gluten free flour!

Fold in chocolate chips.

Fill cupcake liners two-thirds full. Bake for 22-24 minutes. Allow to cool before icing and eating.

1/2 c. icing sugar
1/2 tsp. cinnamon
2 tbsp. vegan margarine, melted (we use Earth Balance)
1 tbsp. soy milk
1/2 tsp. vanilla extract

Combine sugar and cinnamon in a small bowl. Add margarine, soy milk, vanilla and stir until smooth. Keep at room temperature until ready to use. Try not to eat the whole batch at once. We have been guilty of this!