No ImageGluten-free Pumpkin Cupcakes

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  1. Amanda

    I would love to make these for my sister, but she is also lactose intolerant. Is there anything that can replace the buttermilk?

  2. erin

    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

  3. Margaret


    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.

  4. April

    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!

  5. Crystal

    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

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