Dessert

Wheat-Free and Dairy-Free Pumpkin Cupcakes is for Dessert.

Wheat-Free and Dairy-Free Pumpkin Cupcakes takes several minutes to prepare.

Wheat-Free and Dairy-Free Pumpkin Cupcakes takes 30 minutes to cook.

Wheat-Free and Dairy-Free Pumpkin Cupcakes makes 15 servings.

The ingredients for Wheat-Free and Dairy-Free Pumpkin Cupcakes are:

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.

Here is how you make Wheat-Free and Dairy-Free Pumpkin Cupcakes:

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.

The nutritional information for Wheat-Free and Dairy-Free Pumpkin Cupcakes is:

• 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

The dietary needs meet for Wheat-Free and Dairy-Free Pumpkin Cupcakes is Vegan