I was aiming for dairy free, gluten free pumpkin muffins but the resulting treats were so cake-like, I thought, “Maybe I’ve serendipitously come up with a recipe for gf pumpkin cupcakes?” Then again, I wanted to eat them for breakfast – and I just can’t let myself start eating cupcakes for breakfast. “So,” I decided, “they need a new name, something that encapsulates their light-yet-hearty crumb and spicy, sweet taste.” My first attempt was “muffcake”… but Geoff said that just didn’t seem right. In the end, I went with my next oh-so-creative idea: “cupffins.” Confused? Give them a try and you’ll see what I mean.
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Like this? You might also like these other great recipes on gf and me:
gluten free, dairy free spiced carrot cake
(who doesn’t LOVE carrot cake!)
gluten free, dairy free almond flour raspberry muffins
(not my recipe but one of my all-time favorite muffins)
gluten free fruit-filled oatmeal muffins
(Still one of our go-to weekend breakfasts)
Sure, Fall is associated with cinnamon and pumpkin and harvests of fresh vegetables but for some reason, around our house, it’s also associated with chocolate and peanut butter. Oh and caramel, lots and lots of caramel! Must be some kind of throwback to halloweens gone by with their sacks full of mini chocolate bars, caramel apples, and peanut butter cups. Whatever the reason, sometime around mid-October, in between the roasted parsnips, pumpkin pies, and cinnamon lattes, I always find myself craving candy bars – peanut butter cups, Oh Henry’s, M & M’s. And, of course, those gluten filled bundles of caramel coated joy: Cadbury’s Wunderbars. Now, while Geoff can’t eat gluten, I can and I admit to sneaking in the odd Wunderbar when I’m out and about shopping or otherwise Geoff-less. But I know they used to be one of his favorites too, so this year I decided to put my hand to making a copy cat gluten free Wunder bar. It took a few tries, but I think I was pretty successful. These are a bit softer than the original, but they taste very close to – if not better than – the real thing. If you’ve been missing those Viking treats, this is the recipe for you. And if you’ve never had a wunderbar, you are in for a taste treat!
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Gluten free Dad’s Cookies
Gluten Free Ferrero Rocher
Gluten free Kit Kat bars
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Gluten free recipes from Red Deer, Alberta, Canada
Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This flourless gluten free pumpkin pie cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon. Try to make this a day or two ahead of time – the flavours of the pumpkin and the spices really come out the longer it sits.
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If you like this, you might also like these other gluten free recipes from gfandme.com:
gluten free pumpkin tarts
gluten and dairy free spiced carrot cake
Mary’s gluten free pastry
This recipe was originally posted in October 2013.
I found this fabulous recipe for pumpkin cupcakes on fantasy author S. J. Wolff’s blog, Wolff’s Realm. I converted it to gluten free using coconut and rice flours, and the result was awesome! The cupcakes disappeared before I could even get a photo! So I made them again, and this time I made them into gluten free pumpkin tarts by adding a ginger cookie and coconut crust. The ginger and coconut flavours combined beautifully with the pumpkin, the crumbs added a bit of texture, and the tarts also came out of the pan easier. And this time, I didn’t tell anyone about them until I had a picture to post!
This filling would also be great with Mary’s Magnificent Pie Crust!
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Like this? You might also like these other gluten free recipes from gf and me:
rustic gluten free apple tarts
gluten free coconut crust & banana cream pie
This is a post from last October. We have been craving pumpkin lately so we thought we’d post it again for other fall pumpkin fans!