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Gluten and Grain Free Pumpkin Cupcakes Recipe

Updated on December 17, 2015
Diabetic Grain-Free Pumpkin Cupcakes
Diabetic Grain-Free Pumpkin Cupcakes | Source

Pumpkin cupcakes with cream cheese icing; I bet this sounds tempting? If you are searching this recipe, it is probably because you, or someone you care about, is gluten intolerant and/or grain free. They also may be diabetic. No matter what, this recipe is great for everyone.

These pumpkin cupcakes are made with all nut flours, no grains or sugar to raise your blood sugar levels and sweetened with stevia which is a natural herb sweetener.

I did add an optional additional sweetener, coconut palm sugar. This has a lower glycemic index than refined sugar and honey. It is not critical to the recipe so you can make your own choice as to whether you add it or not.

Being diabetic can be a challenge, especially if you are controlling your blood-sugar levels without the use of medications. I should know. I've been doing that for over twenty years.

It is not necessary to deprive yourself of great tasting food. It is mainly knowing what is really right for you and, whenever possible, making everything yourself. If you do buy something pre-packaged, you have to read the labels very carefully.

Read Food Labels Carefully

Food manufacturers have been going overboard with new products for diabetics and people with gluten sensitivity. Unfortunately, the majority of the food with these labels are made with high-glycemic starchy ingredients that make your blood sugar levels jump up as fast or faster than refined sugar.

Take a look at a label on a gluten-free, sugar-free product. You will more than likely see it is made with white rice flour, tapioca starch, corn starch and potato starch. All of these carbohydrates are converted to sugar in your body and raise your blood sugar even higher than refined sugar. Get in the habit of always reading labels.

Increasing Blood-Sugar Control

Over the past two years, I have really been successful in controlling my diabetes. I realized that I was sensitive to gluten and most other grains. Once I stopped eating grains, I had significant improvement in my HgA1C.

When I was first diagnosed with diabetes in 1994, my HgA1C was 6.8. Over the years I reduced it with diet to 6.2. Since stopping grains, it is now routinely 5.7. My doctor said he is having a hard time even calling me diabetic now. But I know, if I don't watch what I eat and start eating grains again, my sugar will go right back up.

This grain-free, sugar-free pumpkin cupcake recipe is one of many recipes I have created to replace grains and sugars with nut flours, healthy fats and stevia. Here are just a few that are available here on HubPages. All of the are appropriate for diabetics.

To see more, just click on my name on the top right of the article and a complete list will come up.


Prep time: 10 min
Cook time: 17 min
Ready in: 27 min
Yields: 12 cupcakes

Grain-Free Pumpkin Cupcake Ingredients

  • 1.25 cups Almond flour
  • .5 cup Coconut flour
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • .25 to .5 tsp Pure stevia powder, sweeten to taste
  • 2 Tbsp. Coconut palm sugar, optional
  • 2 Large eggs
  • 1 cup Unsweetened pumpkin puree
  • .5 cup Olive oil or coconut oil
  • .33 cup Almond milk, may substitute other milk
  • 1 tsp. Pure vanilla extract

How to Make the Diabetic Pumpkin Cupcakes

  1. Pre-heat the oven to 350 degrees. Line or oil 12 muffin cups.
  2. Combine all the dry ingredients except the coconut palm sugar in a large bowl.
  3. In a medium bowl whisk the coconut palm sugar and eggs together. Add the rest of the wet ingredients and lightly mix until blended.
  4. Add the wet ingredients to the dry ingredients and mix gently just until all the ingredients are combined evenly.
  5. Scoop equal amounts of the batter into 12 lined or oiled muffin cups. I chose to use silicone baking cups. They can be used without being put into a cupcake tin which comes in handy for smaller ovens and are handy for other food projects.
  6. Bake at 350 degrees for approximately 17 to 20 minutes or until a tooth pick comes out clean when inserted into the center of a muffin

How Did You Like The Cupcakes?

5 stars from 1 rating of Diabetic Grain-Free Pumpkin Cupcakes
Cream Cheese Icing Sugar Free
Cream Cheese Icing Sugar Free | Source

Cream Cheese Icing

As a special treat, I sometimes like to add a sweet icing to my cupcakes. Cream cheese is the perfect answer to having a creamy, sweet topping.

It really is very simple to make.

  • Put softened cream cheese in you mixer and blend it until it is smooth.
  • Add small amounts of almond milk, or you preference, to the cream cheese until it is the consistency of icing. I usually start with about 2 tablespoons, but this depends on how much you are making.
  • Add your sweetener to taste. I only use pure stevia extract for all sweet recipes.
  • Add flavoring if you like. I always add unsweetened cocoa for chocolate icing. You do have to add a small amount of more liquid to make up for the cocoa.
  • Spread it on the cupcake and add a decoration if you want.

Are You in Control of Your Diabetes?

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Chocolate-Covered Fruit and Nuts
Chocolate-Covered Fruit and Nuts | Source

For the Chocoholic


Are you a chocoholic like I am? These are chocolate-covered nuts and fruit I make with coconut oil, unsweetened cocoa and stevia. You can find this and other recipe on my HubPage Profile

Zucchini Fettuccine
Zucchini Fettuccine | Source

Zucchini Fettuccine

Do you like fettuccine smothered in melted cheese and tomato sauce but want to avoid the grains and carbohydrates or pasta. Here's another one of my recipes that is really quick to make and delicious. I make sure I get a brand of tomato sauce that is gluten free and has no added sugar.

I bought a spiral slicer that turns a normal zucchini into the best-tasting pasta replacement. My mouth is watering just thinking about it. Check out the recipe, I know you'll like it.

Instant Chocolate Pudding

Sugar-Free and Gluten-Free Instant Chocolate Pudding
Sugar-Free and Gluten-Free Instant Chocolate Pudding | Source

Instant Chocolate Pudding

Here is another treat I thoroughly enjoy. It makes up in 2 minutes and satisfies that craving for sweets, chocolate and crunch before I can reach for something I should not have.

It probably sounds weird, but it is a blend of avocado, banana, stevia and pecans. The healthy fats of the avocado make it very creamy and also slows up the absorption of the sugar from the banana. Both are full of fiber which helps even more. Check it out on my profile page.

Share Your Thoughts

If you would like to comment about the recipes or have some insight to share, I would love to hear from you. There is a comment section at the end of this hub. Hope to see you there.

Comments

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    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      Thanks ezzly. I'm sure he'll enjoy them and they are not hard to make.

    • ezzly profile image

      ezzly 

      3 years ago

      Excellent, my brother is diabetic, Im going to show this article to him, thanks !!

    • Judy Filarecki profile imageAUTHOR

      Judy Filarecki 

      3 years ago from SW Arizona and Northern New York

      Thanks Janice,

      Hope you enjoy them. I'm thinking about adding some pecans or some homemade chocolate chips next time just to add variety.

    • profile image

      Janice Horner 

      3 years ago

      The cakes look very moorish! I am gluten free and hubby is diabetic, so will be trying them out soon! Voted up!

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