Cinnamon & Pumpkin Cupcakes 

Make use of your pumpkin after carving! 

Makes 6 cupcakes 

Ingredients :

  • 110g gluten free SR flour 
  • 1 tsp baking powder 
  • Pinch salt 
  • 1 tsp cinnamon 
  • 70g brown sugar 
  • 1/2 TBSP apple cider vinegar 
  • 115 g (cooked) pumpkin purée 
  • 60ml oil 
  • 40 ml dairy free milk 
  • 1/2 tsp vanilla essence


  1. Set oven to 180C
  2. Boil the pumpkin (not the stringy stuff , make sure you keep the seeds for toasted seeds)
  3. Mix the top five dry ingredients first 
  4. In a separate bowl, mix the apple cider vinegar, pumpkin, milk, oil and vanilla.
  5. Fold the dry ingredients into the wet ingredients (make sure not to over work it)
  6. Spoon batter into greased cupcake moulds 
  7. Bake for 15-20mins 
  8. Leave to cool 

For icing:

  • Cream dairy free spread & icing sugar 
  • Sprinkle with cinnamon 

The smell is incredible whilst they are in the oven !!!! Xxx

Toasted Pumpkin Seeds Recipe 

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