
We make egg free cakes all the time since my son can’t have egg whites. I have my favorite wheat based version of this (search for “cake pan cake” in the search box if you are interested in those. Here’s a gluten-free pumpkin spice version that is also egg-free, and dairy free that we made into cupcakes. Consider making these as an allergy-friendly dessert option for your Thanksgiving guests. And if you are looking for more good, reliable, healthy gluten-free recipes, scroll to the end. I have news on Homesteading Family’s new gluten-free book.

Gluten-Free Pumpkin Spice Cupcake Recipe:
Add the following into a medium mixing bowl:
1/2 cup potato starch (sub arrowroot or tapioca starch)
1/2 cup chickpea flour (sub sorghum, oat or other legume flour)
1/2 cup white rice flour (sun brown rice flour)
1/2 cup almond flour (sub other not flour)
1 tsp salt
2 tsp pumpkin pie spice
1.5 tbsp psyllium husk
1/3 cup brown sugar

Stir to combine. Make 3 small wells or depressions in the flour and add the following….
1/3 cup olive oil
1 tsp vanilla
1 tbsp apple cider vinegar
Over all that pour 1 cup cold water.

Whisk it all together until smooth. Cover the bowl and let it sit for 15 minutes.

After the rest evaluate the texture. It should be like a thin cake batter. It should be thick and not watery but thin enough to fall off your spatula. When I came back to my batter after the rest period it was thicker than it should have been so I added 1/4 cup more water 2 tbsp at a time until the texture was correct.

Spoon into muffin cups. Bake at 375 degrees for 15-18 minutes until browned. Cool completely before icing or serving.

Add some homemade pumpkin frosting and they are delish! 🎃


So, did you know that Homesteading Family is coming out with a new Gluten-Free book? The Art of Gluten-Free Homemade Bread should be released to the public some time this winter, unless you are a member of Homestead Kitchen that is, in which case you have early access to the e-book already. But Carolyn is offering a FREE bread webinar.
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