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Pumpkin Bread Cupcakes Recipe

Corn free pumpkin bread cupcakes

So The Papa took the kids out, and I was home alone and got creative. I had an old pumpkin bread recipe that I found several years ago, but of course, can’t make with the allergies. Needless to say, I worked a little kitchen magic.

One of the things I didn’t photograph was what I did with the extra batter. There was a small amount, so I lined a jelly roll pan with parchment paper and spread the batter over it. I baked it, and when it came out, it was like an amazing cloud. It was like a thin cake bread fusion. I paired with this frosting recipe.

Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Nightshade Free, Legume Free, Sesame Free, Vegan

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Ingredients:
3/4 cup Organic Spectrum shortening
2 1/3 cup Organic white sugar
6 teaspoons dry egg part (or 3 eggs)
7 1/2 Tablespoons water
2 2/3 cups All Purpose flour
2 teaspoons Baking soda
1 1/2 teaspoon Organic ground cinnamon
1 1/2 teaspoon Organic ground nutmeg
1 can Organic pumpkin pie mix

Preheat oven to 350 degrees

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Our Corn Free Cookbook (also Gluten Free and Top 8 Allergy Free) Is packed with recipes and resources to help you thrive when living with a corn allergy, and/or multiple food allergies. Kathlena, The Allergy Chef, is a severe corn allergic, giving us the unique ability to write a book that’s accurate. No corn derivatives, no xanthan gum, and all the details you need to enjoy life as a corn allergic.

Corn Free Cookbook by Free and Friendly Foods

Directions:
In your mixing bowl, cream the shortening and sugar. It won’t look like a cream “paste” rather, somewhat clumpy. Add in all of the other ingredients, except for the flour and mix well. Be sure to scrape, and mix again. Also, be sure to lick whatever you used to scrape the mixture (you won’t regret it).

Add the flour in and mix until it is incorporated and the batter is smooth. Using a 1/3 cup scooper, drop batter into cupcake paper. You have to give it a good flick of the wrist, as only about half of the batter will come out. Once you’ve scooped it into the paper, smooth each cupcake with a spoon.

Bake in the oven for 30 minutes. Let the cupcakes cool for 9 minutes, and then peel the paper off of all the sides of the cupcakes. Trust me on this.

With the first batch, I didn’t do this, and the paper seemed to stick to the sides. With second batch I did, and it worked out really well. I left the bottom of the paper attached so that it would store well (the sides of the paper were loose). I am delighted to share that overall, this was a total success. The cupcakes freeze well, and also last for 2 – 3 days covered. Everyone liked them, and they’re corn free! For fun, I added icing to some of them.

Shortening and Sugar
Clumpy creaming of the shortening and sugar
Corn free pumpkin bread mix
Adding the seasoning
Organic pumpkin pie mix
The pumpkin pie mix (the only difference between this and canned pumpkin is the seasoning)
Corn free pumpkin bread mix
Add the whole can
Corn free pumpkin bread mix
The batter keeps getting yummier
Corn free pumpkin bread cupcakes
The cupcakes are ready to bake
Corn free pumpkin bread cupcakes
Fresh from the oven
Corn free pumpkin bread cupcakes
This is what happens if you don’t peel the cupcakes
Corn free pumpkin bread cupcakes
I froze them in a fancy freezer bag that you pump the air out of
Corn free pumpkin bread cupcakes
Pumpkin bread cupcakes

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