Pumpkin Cupcakes (Gluten-Free)

Dolce - Sweets & Desserts


3/4 cup almond flour
1/4 cup sweet sorghum flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1 cup pumpkin puree
1/4 cup applesauce
1 cup organic sugar
1/4 cup Botticelli Light in Taste Olive Oil
2 teaspoons vanilla extract


  • Preheat oven to 350 degrees.
  • Sift together almond flour, sorghum flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.
  • In a large mixing bowl, beat eggs, pumpkin puree, applesauce, sugar, olive oil and vanilla extract. Slowly add dry ingredients and mix well. Portion into a 12-cup cupcake pan lined with cupcake liners.
  • Bake for 25-30 minutes, or until toothpick comes out clean.

Source: Jeanette’s Healthy Living

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