These gluten free caramel pumpkin cupcakes are lower in calories (versus other more traditional baked goods) and are packed with an incredible rich flavor. The cake is spongy and bouncy, and you get all the heartwarming depth of the caramel while you cozy up inside next to a fire or Fido.
Fall is one of my favorite seasons and one of the most inspiring for baking. Apple pies remind me of my grandmother’s house, while candied yams trigger memories of my first ever Thanksgiving at my friend Amanda’s house. Caramel, pumpkin, apples, pecans and many more nuts and fruits are extremely versatile, even in the gluten free kitchen. And I love the fact that can cut the oil and butter needed!
The skinny coconut whipped cream is one of the most popular posts at glutenfreeskinny.net, and one of the staples at my home for the last few months! (Yes, I even put it in coffee.) And recently, a little bit of experimentation led to an amazing vegan, dairy free caramel that stays true in the refrigerator for up to 8 weeks. It’s gooey and delicious, and extremely tempting to eat just with a spoon. The inspiration was amazing blogger Minimalist Baker, and you can check out her recipe here (just replace the heavy cream for coconut cream).
My advise? Bake ahead and offer to your holidays guests as they are coming through the door. Dessert first!
- 1 cup brown or white rice flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- ¾ cup coconut palm or brown sugar
- ¾ cup granulated sugar
- ¾ cup coconut oil
- 3 large eggs, at room temperature
- 1¼ cups pure pumpkin puree
- Mix everything in a bowl and pour onto lined cupcake pan. Oven must be preheated at 350 degrees. The cupcakes will be done when the top is slightly bouncy and, when you insert a knife into them, it comes out dry.
- Around 25 minutes.
- Frost with coconut whipped cream and coconut vegan bourbon caramel.