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I would love to make these for my sister, but she is also lactose intolerant. Is there anything that can replace the buttermilk?
i really enjoyed these, but a friend of mine said they where a little dry. is there anything i can do to make them less dry? or ways to avoid this?
Add more sugar, don’t cook as long, are two ways that come to mind. ~Elise
Thank you for posting this! I went gluten free a year ago and enjoy experimenting with gluten free baking. These came out fabulous :)
Note: The raw cake batter will taste like beans, but don’t worry! You cannot detect the beans in the finished product. I also didn’t have molasses or maple syrup on hand, so I left them out and they were still wonderful.
FYI- I tried this recipe using a loaf pan instead of making cupcakes. The outside got burnt while the inside was still sticky after 60 min. Maybe next time I’ll try lowering the oven temperature and see if that helps. On a positive note, while it’s presentation did not look good, it does taste wonderful!
How would removing the nuts and raisens affect this recipe?
No idea. If you try it without the nuts or raisins, please let us know how it turns out for you. ~Elise
Thanks for all of your tasty recipes- I have liked every single one I’ve tried! Regarding the flour in this recipe, would it be analagous to using cake flour, like in the red velvet cupcakes? I’m fortunate enough not to need the gluten free variety and was just wondering if the regular cake flour I have would suffice. Thanks!
I’m pretty sure cake flour would work, but I haven’t tried it with this particular recipe. ~Elise
Elise, I am such a fan of your website, and have enjoyed so many of your wonderful recipes! I made these cupcakes yesterday, and although the flavor was wonderful, (both of the cupcakes themselves, and the frosting) the texture of the cupcakes was very dry.-(except for the first one that I chomped down while it was still warm!!)
I tried one just a few hours later, stored in a sealed container, and the texture of the cupcake had changed considerably.I measure all of the ingredients precisely, and followed the steps to a tee.Is it possible that the special gluten-free flour could have caused this? Have you ever made this recipe using AP flour? thanks in advance…
Hi Athina, Hmm, don’t know what is causing that. I have not made it with AP flour. When I have made them with GF flour they have been perfectly moist. ~Elise
Thanks, Elise! I just wanted to let you know that I made these with 1 tsp xanthan gum and some other minor changes and they turned out great.
Hi Elise! First of all, I’ve been a long-time fan of your blog, which, among others, motivated me to start my own. So I’m planning to make these cupcakes for a friend’s birthday this week and just bought the flour mix. I notice that the package recommends adding 1/2 tsp xanthan gum per cup of flour to cake recipes. Have you tried this recipe with xanthan gum. I bought it just in case. Thanks a lot!
Hi Xiaolu! Congratulations on starting your own blog, good luck with it! Regarding xanthan gum, I did not try it with this recipe, but if you do, please let us know how it turns out. ~Elise
Is this recipe ok for someone with celiac?
Hi, Thanks for your great recipes. I just wanted to make sure you knew that spelt contains gluten, so while it may be tolerated by some people with wheat sensitivities, it is not good for those with gluten sensitivities/allergies or celiac disease.
This recipe is really good for these one-of-a-kind cupcakes. They were really good.
This gluten free recipe is just what I am looking for to take to my nieces for Thanksgiving… do you think if I bake it a little longer I can make it in a loaf pan instead of cupcakes? I also think it would make the perfect cake to use in a pumpkin whipped cream trifle, what do you think? Sissy
Note from Elise: Sure, why not try it in a loaf pan?
Thank you for share your recipe… My daughter 2nd birthsday is soon and I want to make cup cakes for her little friend and herself….
I found it!!!!! Thank you
My question is…Can I substitute the pumpkin puree by something else????
I was thinking to make it with apples sauce or something else???
Please let me know
Hi Tanvi –
These cupcakes lasted maybe one hour after this picture was taken. Now all we have is this fond memory in the photo. Mmmmm.
Hi Shauna – you are very welcome! Your dedication to your blog is a gift for all with celiac and gluten allergies.
Hi Lady – you have no idea. After a while one just stops thinking about food all together, what’s the point? It was a perfect low carb diet though – I stayed skinny for 10 years. Am appreciating that now. ;-)
Thanks so much for mentioning my blog by name. I’m really honored. And I’m always thrilled when I see that people are making gluten-free baked goods. Especially when they look this yummy.
I’m going to put this in my weekly round-up of the best gluten-free recipes of the week!
Hi Stef – I had a medical issue that was affecting my intestinal tract. Once that was resolved, my wheat, alcohol, and other food sensitivities greatly diminished.
Hi Sam – oops! Good catch. The ingredient was in my brain, but didn’t make it to the computer. Fixed now.
I was reading the recipe for Gluten Free Cupcakes and would like to make them, however there is no amount for “pumpkin puree” It is not listed in the ingredients, only in the instructions. Please let me know how much is needed.
oh, my hubby would love this! he’s got wheat sensitivities but can’t resist when i bake something for the kids. how did you overcome the wheat problems?