Candida Diet Friendly Vegan Pumpkin Spice Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Candida Diet Friendly Vegan Pumpkin Spice Cupcakes

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Ingredients

12 servings

For the cupcakes

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
1 cup canned pumpkin puree
Ingredient note
Candida diets limit sweet, starchy vegetables like pumpkin, but this recipe works out to only about 1 1/2 tablespoons of pumpkin per serving, which is likely fine. If you prefer to always avoid pumpkin, please tap it and change its rating to Red.
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup neutral oil (such as canola or sunflower)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
½ cup plant-based milk
1 tsp vanilla extract
1 tbsp apple cider vinegar

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp ground cinnamon
¼ tsp vanilla extract
1 pinch salt

For serving

ground cinnamon, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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