These have an absolutely normal crumb for a gluten free, vegan, AIP or Paleo cake!  So exciting!  This is my go-to birthday cake, company cake, or company breakfast.

There are a lot of Sub Options with this cake:

Sugar.  You can use less granulated sweetener than it calls for.  Use at least 1 cup.  It can be coconut sugar, rapadura, organic sugar, whatever you wish.

Pumpkin.  You can use a bit less pumpkin, but if you use any extra, it is too moist and the texture is off.

Flour.  The recipe calls for 3 cups of flour.  Combinations that I have tried that have worked:
~ Regular gluten white or whole grain flour (from my old days)
~ 1 cup tigernut, 1 cup cassava, 1 cup arrowroot
~ 1 cup tigernut, 1 cup cassava, 1 cup rice flour
~ 3 cups cassava
~ 2 cups cassava, 1 cup tigernut
~ 3 cups of your average gluten free flour blend

Eggs.  Here are your options:
~ Regular eggs
~ Flax eggs
~ Gelatin eggs

Oil
~ My favorites are coconut oil, or avocado oil.

If you are avoiding corn, click for a Corn Free Baking Powder Recipe.

The cake works as muffins, cupcakes, or as a 13x9″ or layer cake.  It is quite forgiving as long as you don’t use too much pumpkin.

Enjoy!

*This blog post contains affiliate links.

 

Pumpkin Cupcakes

Ingredients

  • 1 (15 oz.) can Pumpkin (I get the best results with Libby's Pumpkin...)
  • 2 cups Coconut Sugar (you can use less)
  • 4 Eggs (see below for flax or gelatin replacements - they ALL work)
  • 1 cup Avocado Oil
  • 1/2 cup Unsweetened Applesauce
  • 3 cups flour:
  • ~AIP version is 1 cup arrowroot, 1 cup tigernut, and 1 cup cassava flour.
  • ~ My favorite: 1 cup arrowroot, 1 cup tigernut, and 1 cup white rice flour .
  • ~ 3 cups cassava, your average gluten free blend, or regular white flour.
  • 2 tsp. baking soda
  • 2 tsp. aluminum and corn free baking powder
  • 1 Tbs. cinnamon
  • 1 1/2 tsp. sea salt

Instructions

  1. Preheat oven to 350 Degrees. Line 24 muffin cups with muffin liners.
  2. Mix all your wet ingredients together. See below instructions if you are allergic to eggs.
  3. Sift all of your dry ingredients together.
  4. Mix together.
  5. Scoop into 20-24 lined muffin cups.
  6. Bake for 20-25 minutes, or until it bounces back when you gently touch it.
  7. Enjoy! You can also make these as a cake and ice it for birthdays.
  8. *Egg Replacement Instructions: Option 1: Flax Eggs - Place 5 Tbs. of freshly ground flax seeds in 1/2 cup of cool water. You can add a little more water if needed. You want it to be pretty soupy as it thickens up. Let sit for 5 minutes. Use for the eggs in the recipe. Option 2: Gelatin Eggs - Place 4 Tbs. of unflavored gelatin in a little saucepan. Add 3/4 cup water. Let "bloom" for a few minutes until the gelatin has absorbed all the water. Melt over low heat until liquidy. In the case of using gelatin, you want to make sure your ingredients aren't cold, and that you scoop the muffins on the quicker side so it doesn't set up the muffin batter.
http://maryblountlapp.com/pumpkin-cupcakes/