Yum Alert: Gluten Free Chocolate Pumpkin Raspberry Cupcakes

Written by Deb

Gluten-Free or not, this is worth chomping.

Gluten Free Chocolate Pumpkin Raspberry Cup Cakes

Dry Ingredients:
2 cups of Gluten Free Multi – Purpose Flower
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Xanthum Gum
½ teaspoon salt

Wet Ingredients:
¾ cup of Canned Pumpkin
½ cup of Agave
½ cup of Applesauce
1 tablespoon of Vanilla
2 eggs

1 bar of chocolate


  1. Pre heat the oven at 325 degrees.
  2. Mix all dry ingredients into one bowl and all wet ingredients into another one.
  3. Mix both together into one large bowl.
  4. Spray muffin pan with olive oil and sprinkle some gluten free baking mix lightly on it.
  5. Add your mixture to the muffin pan and place into the oven for 25 minutes
  6. Check with fork to see if ready and if anything sticks then bake for a few more minutes.
  7. Once they are done take out of oven and place a square of your chocolate bar on
  8. top and let it melt. After melted spread across the top.

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She's incognito because she's 1 part corporate spy, 2 parts stealthy lady about town, and a splash of sarcastic best friend... whipped to a frothy meringue.

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