Pumpkin Cupcakes for Halloween!
Holidays are often difficult for people with food allergies. This is especially true for kids in the school setting. We have a friend whose son is allergic to eggs. They also eat clean and don’t use flour often. Fortunately, he has eaten at my house occasionally and his mom says he never has problems with my gluten-free bakery items. Of course, I’m careful to only have egg-free items for him, too. One day he tried my gluten-free graham crackers and he was in heaven! That is also an egg-free recipe. So for their Halloween party at school, I offered to cover for his mom and make these pumpkin cupcakes. I find all elementary school kids like cupcakes. Mom & son were delighted with the results!
To be honest, I was delighted also. The cupcakes had such a nice balance of flavor and the texture was light and fine. I made a simple buttercream frosting and topped them with store-bought decorations. An instant success! It is such a pleasure to be able to make something wholesome for him to enjoy with all the other kids. Here is the simple recipe. If you have someone who cannot enjoy baked goods because of food allergies, do not despair! There are recipes out there for everyone! Enjoy!
- ½ cup butter
- 1 cup sugar
- 1 cup canned pumpkin
- 1½ cup Baking Free gluten-free All Purpose Flour (186 g)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees F. Line muffin tins with paper liners for 1 dozen cupcakes.
- Cream together the butter and sugar. Mix in the pumpkin and baking soda. Add flour and cinnamon, blending thoroughly.
- Pour batter into the prepared cupcake liners. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely and top with favorite vanilla frosting. Decorate as desired.