or choose from below...


__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"0328f":{"name":"Main Accent","parent":-1},"7f7c0":{"name":"Accent Darker","parent":"0328f","lock":{"saturation":1,"lightness":1}}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"0328f":{"val":"rgb(180, 165, 157)"},"7f7c0":{"val":"rgb(37, 14, 4)","hsl_parent_dependency":{"h":18,"l":0.08,"s":0.81}}},"gradients":[]},"original":{"colors":{"0328f":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45,"a":1}},"7f7c0":{"val":"rgb(4, 21, 39)","hsl_parent_dependency":{"h":210,"s":0.81,"l":0.08,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__
photography challenges
__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"0328f":{"name":"Main Accent","parent":-1},"7f7c0":{"name":"Accent Darker","parent":"0328f","lock":{"saturation":1,"lightness":1}}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"0328f":{"val":"rgb(180, 165, 157)"},"7f7c0":{"val":"rgb(37, 14, 4)","hsl_parent_dependency":{"h":18,"l":0.08,"s":0.81}}},"gradients":[]},"original":{"colors":{"0328f":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45,"a":1}},"7f7c0":{"val":"rgb(4, 21, 39)","hsl_parent_dependency":{"h":210,"s":0.81,"l":0.08,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__
Newsletter topics
__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"0328f":{"name":"Main Accent","parent":-1},"7f7c0":{"name":"Accent Darker","parent":"0328f","lock":{"saturation":1,"lightness":1}}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"0328f":{"val":"rgb(180, 165, 157)"},"7f7c0":{"val":"rgb(37, 14, 4)","hsl_parent_dependency":{"h":18,"l":0.08,"s":0.81}}},"gradients":[]},"original":{"colors":{"0328f":{"val":"rgb(19, 114, 211)","hsl":{"h":210,"s":0.83,"l":0.45,"a":1}},"7f7c0":{"val":"rgb(4, 21, 39)","hsl_parent_dependency":{"h":210,"s":0.81,"l":0.08,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__
Lightroom editing + behind the scenes
 
 

I love October. A beautiful month full of colors, inspiration and delicious seasoned offer of vegetables and fruits. What is your favourite October ingredient? Mine is pumpkin, I love it roasted in oven, or in a risotto, or just cut and cooked in a soup. However, pumpkin is very delicious in desserts too and together with correct spices makes the cake unforgottable. So, if you are a pumpkin lover too, give a try to these gluten-free Pumpkin cupcakes with ricotta pumpkin frosting.

These pumpkin cupcakes are delicious, they are perfect for breakfast or as a snack or dessert for any party. They are rich in protein and nutrients, as they are made from chickpea flour.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

The recipe is gluten-free and the cupcake itself is also lactose-free. The frosting is made from ricotta but if you don’t have ricotta, the cheese cream (from my another recipe for the cheesecake) or cashew frosting (recipe also under my previous post) works very well as well. Spices in this recipe are basic and simple, so most probably you already have them at home.

How to prepare pumpkin purè

I can’t find a pumpkin purée where I live, so I prepare it by myself. First, I cut the pumpkin in half and I clean the seeds. Then I cut it in small pieces and roast in oven until soft. I bake it at 180 degrees for about 30 minutes approximately, covered by aluminium paper. This will prevent to burn it and will make pumpkin cooked through very well. Once it’s roasted, it’s easy to peel the skin. Now, the pumpkin is ready to be blended.

I recommend to put smaller amount of roasted pumpkin in a food processor, as it will be blended more smoothly. When you start blending, some pumpkin will get up on the side of the food processor, just stop blending and push it down with a spoon. Repeat this, until you reach a completely smooth purée.

Once I prepare the purée, I use the whole pumpkin. I just store the rest of the purée in a fridge for a few days, or freeze it for a couple of months.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

These gluten-free pumpkin cupcakes are

  • Gluten-Free
  • Lactose-Free (cupcakes), read upper for the lactose-free options for frosting)
  • Made with chickpea flour
  • Nutrient and satisfying
  • Great for breakfast, party or any occasion
  • Nut-free and soy-free option too

Nut-free and Soy-free alternative

You can make these cupcakes nut.free and soy-free too. Do not add any nuts inside and instead of soy milk, you can use rice-milk or lactose-free or classic milk. All these options works very well in the recipe.

Gluten-free Pumpkin cupcakes with ricotta pumpkin frosting | Healthy Goodies By Lucia

Recipe for these gluten-free pumpkin cupcakes

[penci_recipe]

Let me know if you tried this recipe! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index. 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

<br>Lucia Marecak

Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

Mini guide Light insights in Food Photography - Healthy Goodies by Lucia

have a look at some other posts too:


Tags

Chickpea flour, Cinamon, Cloves, Gluten-free, Gluten-free desserts, Nutmeg, Pumpkin, Ricotta, vegetarian


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}