Allergen-free Pumpkin Cupcakes

pumpkin - title

Allergen-free Pumpkin Cupcakes or Bundtlettes

BBOOHHOOO!! The ghosts and goblins will be smiling beneath their costumes when you whip up a batch of these cupcakes. Halloween can be quite challenging for children with food allergies and their parents and friends. These treats are easy and look fantastic. I baked a batch in a Bundlette pan for a party and all of the guests gobbled them up.

But first, prepare to laugh out loud.

About six weeks ago I developed a delicious recipe for pumpkin cupcakes. I baked them in a bundlette pan, which resulted in delicious cute mini cakes. Since Halloween is coming up, we decided to try making a more festive version. I went to the store and found a cute jack-o’-lantern cake pan and meticulously prepared it with parchment paper. Thankfully, the cake came out perfectly. Relieved, I started on the icing, which is allergen-free cream cheese icing. It uses Daiya cream cheese product and Earth Balance margarine product and it is absolutely delicious. Of course it is very light beige, so I put it in a beaker, added food coloring and used the whisk attachment from my immersion blender to blend in the color. This seemed to be working just fine until I went to add a little more color. As I was blending it, the blender popped out of my hand and the orange icing went everywhere! The cabinets, stove, exhaust fan for my downdraft range, my clothing, my hair, everything on the kitchen counter, the backsplash, the floor, the rug under the kitchen table and everything that had been sitting on the kitchen counter. I think you get the picture. Everything was now covered in splotches of orange icing. So if you decide to make the icing I encourage you to use an electric mixer in a bowl. It is truly finger licking good, but not as good to see in splotches in your kitchen.

These treats are so yummy that you won’t need to worry a bit about getting tricked. A last you can bake delicious pumpkin cupcakes that have perfect texture and that stay fresh for days!

Pumpkin bread and pumpkin cupcakes are so moist and tasty. The best pan to use is a bit of an oddball. I have a bundlette pan, which makes mini Bundt cakes. The reason this makes such great baked goods is that there is a tremendous amount of surface area and the heat transfer properties are just perfect for dense batters. (The chemical engineer in me does occasionally surface. But I do try to contain it in the comments.) So if you plan to bake banana muffins or pumpkin muffins frequently I suggest you buy the mini-bundlette pan.

Prep time: 30 minutes
Baking time: 30 minutes
Yield: 12 cupcakes or 6 bundlettes


2/3 cup (2.5 ounces) brown rice flour
1/3 cup (1.5 ounces) tapioca flour
1/3 cup (2 ounces) potato starch
2/3 cup (2 ounces) almond meal
2 teaspoons GF baking powder
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon xanthan gum
¾ teaspoon salt
½ cup Earth Balance margarine spread or 1 stick of Earth Balance margarine or 1 stick of butter if you can eat dairy
1/3 cup brown sugar
1/3 cup sugar
1 tablespoon +1 teaspoon+ ½ teaspoon EnerG egg replacer mixed into 6 tablespoons very warm, water or 3 eggs, if you can eat eggs
¾ cup canned pumpkin, NOT pumpkin pie filling.
½ cup raisins


Have all ingredients at room temperature
Preheat oven to 350 degrees. Place paper liners in muffin pan. IF using bundlette pan oil well with canola oil and then sprinkle with white rice flour and shake out the excess over the sink. IF using specialty pan, trace parchment paper to appropriate shape.
Measure dry ingredients and combine in a medium bowl. Mix very well with whisk or fork.
Using a stand mixer or a handheld mixer beat the Earth Balance on medium –high speed until smooth. Add brown sugar and white sugar and continue beating until mixture becomes light and fluffy and the sugar crystals are no longer visible, stopping to scrape the sides of the bowl as needed.
Add 1/3 of the EnerG egg replacer mixture and beat well. Add the next 1/3 of the EnerG egg replacer mixture and beat well. Continue to scrape down sides of bowl after each addition. Add the last 1/3 of the EnerG egg replacer and beat very well. (If using eggs, add eggs one at a time and beat well after each addition)
With mixer on low, alternate adding the dry ingredients and pumpkin, beginning and ending with the dry ingredients. Beat well so all is combined. Stir in raisins.
Using a scoop divide the batter among the muffin pans.
Bake on a low rack in the oven for 25 minutes. Check temperature with instant read thermometer. Bake until 205 degrees.
Allow to cool in pan on cooling rack for 10 minutes. Then transfer to a cooling rack and cool completely before eating.
These stay fresh at room temperature for 3 days and freeze very well.

Adapted from a recipe by Robin Poppsinger.
Please DO NOT store these in the refrigerator. They become grainy very quickly. If you need to make the cake ahead I suggest that you bake it, cool, it and then wrap it in foil and freeze it. Then make the frosting and ice the cake the day of the party.
Paul’s favorite way to eat these is to split the muffin in half horizontally, grill the cut side in a skillet with a touch of Earth Balance margarine and then he spreads DAIYA cream cheese on it. Sort of like the “carrot cake/cream cheese icing” marriage made in heaven!

pumpkin cake - parchment

pumpkin batter

Allergen-free Cream Cheese Icing

4 ounces Daiya diary free soy free cream cheese spread, plain, chilled
1.3 ounces Earth Balance soy-free margarine, chilled
½ cup confectioner’s sugar
1 teaspoon vanilla extract

Beat all ingredients together with electric mixer. Makes enough to frost 24 cupcakes.

pumpkin - finished

// What are your favorite Halloween-inspired treats?


2 thoughts on “Allergen-free Pumpkin Cupcakes

  1. Pingback: Enjoying the holiday season with dietary restrictions | positive kitchen

  2. Pingback: Our Holiday Meal 2014 | positive kitchen

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