5 Travel Tips for those following a Low-FODMAP dietOctober 22, 2021
Low-FODMAP HummusOctober 26, 2021
Pumpkin Cupcakes with Dairy-free Cream Cheese Frosting
- 1 ½ cups gluten-free baking flour (I used Bob’s Red Mill gluten-free 1-1 baking flour )
- 1 ½ tsp cinnamon
- ½ tsp ground powdered ginger
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup canola oil
- ¾ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup pumpkin puree
- ⅓ cup almond milk
- 1. Preheat the oven to 350F degrees. Line the muffin tins with paper baking cups, for 12-16 cupcakes depending on how much you fill the tins.
- 2. Next sift the gluten-free flour into a medium to large bowl.
- 3. Then add the cinnamon, ginger, nutmeg, baking powder, baking soda, and salt to the same bowl and whisk together.
- 4. In a separate large bowl add the canola oil, white sugar, brown sugar, eggs, and vanilla extract and beat together on low until there are no more lumps.
- 5. Next, mix in the pumpkin puree into the wet mixture. You can use a wooden spoon or beater on low until completely combined.
- 6. With the beater on low speed, alternate adding in the dry mixture and the milk to the wet mixture until the whole mixture is combined.
- 7. Spoon the batter into the paper baking cups and fill anywhere from ⅔ to ¾ full in each, making sure to keep the batter evened out among all of the baking cups.
- 8. Bake the cupcakes for 16 - 20 minutes or until you can remove an inserted toothpick from the centre of the cupcake clean.
Dairy-free Cream Cheese Frosting:
- 1. In a medium bowl add the softened dairy-free butter and the dairy-free cream cheese and beat on low to medium speed until fluffy.
- 2. Add in the vanilla extract and then beat in the powdered sugar 1 cup at a time until it is completely combined.
- 3. Keep the frosting chilled until the cupcakes have cooled down and are ready to be frosted!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!