My favorite season, autumn, has started and I love it! The girls were “baking” with play-doh in the kitchen today, and I got to do a little creating of my own, rolling Starbursts and Laffy Taffy into pumpkins. I put the unwrapped candy in the microwave for 5 seconds and the shaping went a lot easier.
The pumpkin muffins are just great on their own and freeze really well, or you can frost them and turn them into cupcakes. With the recipe, feel free to mess around with the flour types and amounts, just keeping the total flour equal.
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Whole Wheat Pumpkin Cupcakes
- Yield: 18 muffins 1x
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ (or oat bran)
- 1 t. baking soda
- 1 t. salt
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4 t. nutmeg
Wet Ingredients
- 1 15 ounce can packed pumpkin
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup dairy-free milk with 1t. cider vinegar, set aside to thicken
- 1/2 cup canola oil
Instructions
- Pre-heat oven to 350.
- Whisk top ingredients together in a large bowl.
- Whisk bottom ingredients together in a medium bowl.
- Dump wet ingredients into the dry ingredients and mix carefully with a spoon until just blended.
- Spoon into paper-lined muffin tins.
- Bake at 350 for 20 minutes, or until tops are dry and springy.
- Remove from pan and allow to cool completely before frosting.
Notes
I used Silk Coconut Milk as my milk substitute today. Read my post on Dairy-Free Milk Alternatives for ideas.
Maple Syrup Frosting
Ingredients
- 1/2 cup dairy free shortening
- 1/2 cup dairy free margarine
- 4 cups sifted powdered sugar
- 2 T. maple syrup
- 1 t. vanilla
- 2–4 T. dairy-free milk
Instructions
- With a hand mixer or stand mixer with paddle blade, whip the shortening together until creamy.
- Add the sugar in and beat until incorporated.
- Add maple syrup and enough soymilk to make a thick spreadable consistency. This makes enough for piping on, you’ll have leftovers if you spread it on with a knife.
Notes
I used Silk Coconut milk, Blue Bonnet Lactose Free, and Spectrum Palm Oil Shortening as my milk, margarine, and shortening today. Read my posts on Dairy-Free Butter Alternatives and Dairy-Free Milk Alternatives for ideas.
I had to laugh when I read the pumpkins were Starburst and Laffy Taffy. The colors are just perfect!
What about using Rice Milk with baking? I haven't tried it, yet…We are also intolerant to soy….
Those tiny pumpkins are too cute!
Rice milk works (even orange soda works!) but I haven't had luck getting it to thicken up with the vinegar. I'd still use the vinegar, however, because the acid helps the leaveners work better.
Hi – I'm writing in response to your post to Modern Allergy Mom – I'm a fellow Allergy mom and blogger too and only writing you here b/c you have been a frequent support of her blog. I have additional support site info for Aimee and if you'd like to keep up with her progress, please let me know at http://www.allergylifeinloudoun.blogspot.com
Thank you for all your information!!
What you did with the candy is amazing! What a great idea :). The cupcakes turned out really cute. I would love to feature your recipe on our blog and the Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested. Thanks!
Hi, I'm Emily Hendrix, author of Sophie Safe Cooking and I now have a website to help people find grocery products that work for their allergies before they go to the grocery store! It's http://www.SophieSafeFoodGuide.com. I hope you'll try it out.
Emily
http://www.sophiesafefoodguide.com
http://www.sophiesafecooking.com