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.
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.
These gluten-free pumpkin cupcakes are
- 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.
Recipe for these gluten-free pumpkin cupcakes
If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index.
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