Pumpkin Cupcakes (gluten-free & sugar-free)

Main picture[Update: Due to my dairy allergy, frosting these little guys is sadly no longer an option.  They’re pretty darn amazing frosted.  And I haven’t tried them out with egg-free egg substitute yet but I’m hopeful that’ll work]

I don’t really believe in “seasonal food.”  Some foods are definitely fresher (and cheaper) if you buy them when they’re in season, but something like canned pumpkin doesn’t really matter.  It’s just generally considered a fall/holiday food.

But I love pumpkin, so despite the fact that it’s late spring I’ve made a couple batches of my new favorite gluten-free cupcakes lately.  And they’ve been quite a hit.  They might not look like anything special, but the multiple requests for me to make them again makes me feel like I’m finally starting to figure this whole gluten-free but still delicious thing out.

You can eat these like muffins, but they taste fantastic if you also frost them with homemade Cream Cheese Frosting.


  • 3 and 1/3 cups Splenda/sucralose (or 3 cups sugar)
  • 1 cup cooking oil
  • 4 eggs
  • 3 and 1/3 cups brown rice flour
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 15-ounce can of pumpkin


  1. Set the oven for 400 degrees.  And put about 24 cupcake liners into muffin tins (greasing might also work but because gluten-free baked goods tends to be so fragile, I’d be afraid it’d fall apart when it’s taken out of the pan).  Set it aside for later.
  2. Beat Splenda, eggs, and oil together in a bowl.
  3. Combine flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
  4. Once mixed, alternately add flour mixture and water to Splenda mixture.  Use the electric beaters on low after each addition.  Now, beat in pumpkin until just combined.
  5. Use a spoon to carefully place the batter into the cupcake liners filling them about 2/3 of the way full.
  6. Bake cupcakes at 400 degrees for 18 minutes.
  7. Let the cupcakes cool for about 10 minutes before removing them from the pan.  Then, put them in the refrigerator so they can cool completely.  (While they taste good right after they’re made, they’ll taste the best after cooling all night in the refrigerator)
  8. Either eat them like muffins (they taste great with butter) or, better yet, frost them after they have cooled for at least a couple of hours.  Follow the Cream Cheese Frosting recipe, but add a pinch of cinnamon and nutmeg to give it more of a pumpkin-y flavor.
  9. Once you’ve frosted the cupcakes, let them cool for at least a couple of hours.  The cupcakes will taste better and be less fragile and the frosting will have time to set.  Once they’re done cooling, enjoy.



Oatmeal Muffins (gluten-free & sugar-free)

Muffins[Update: Sadly, due to things like eggs, milk, and oats this recipe is no longer something I can eat.  But it’s yummy, so I’ve left it on the blog]

My gluten-free oatmeal muffins were very loosely based on the basic muffin recipe in my Better Homes and Gardens® Cook Book.  Even though I can’t eat most of the recipes without making alterations, it’s still one of my favorite cookbooks because it’s great for getting ideas and the cooking tips and suggestions are helpful.  I love it.       

I was very happy with how well these muffins turned out.  And, to my surprise, the wheat-eaters in the family even enjoyed them, commenting how they wouldn’t have known they were gluten-free.  The oatmeal (gluten-free variety, of course) added texture, which was nice since most nuts are off limits due to allergies.  Perhaps next time I’ll try banana or blueberry.  What are your favorite types of muffins?

Serving: Makes 12 muffins (if you’re using a standard sized cupcake tin)


  • 1 and 1/3 cup rice flour
  • 3/4 cup oats (most oats are not gluten-free, so I recommend Bob’s Red Mill Gluten-free Oats)
  • 1 cup Spenda (or generic brand of sucralose)
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg beaten
  • 1/4 cup cooking oil


1.  Place liners in the cupcake tin.

Step 1

2.  Mix dry ingredients together in a bowl (everything except the oil, milk, and egg).  In a separate bowl, mix the wet ingredients together.  Add the wet ingredients to the dry ingredients and mix until moistened (it’s fine if it’s still lumpy).

Step 2

3.  Spoon the batter into the cupcake liners, leaving room for them to grow (filling about 2/3 of the way seems to work well).


4.  Bake at 400 degrees for 18 minutes (a toothpick should come out clean).

5.  They can be served hot, but they’ll be more apt to fall apart when you’re eating them.  Or if you let them cool in the refrigerator before eating, they’ll hold together better.  Whenever you decide to serve them, enjoy.  They taste great with butter.

Step 5 (2)

Banana Bread (gluten & sugar free)

DSCN1080[Udpate: Due to new found allergies, no longer something I can eat.  But because I liked it I’ve left it on the blog for those who are just gluten-free]

Due to snow-related power outages, I hadn’t cooked anything new for a few days.  During the storm, my family and I ended up eating the toppings for the pizza I’d planned to make, so I was out of ideas and out of ingredients.

But the bananas in the kitchen were just on the verge of becoming unusable, so on a whim I decided to try and make banana bread.  And the result was quite tasty.


  • 2 cups Bob’s Red Mill white rice flour
  • 1 and 1/2 teaspoons baking power (be sure to check that it’s gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 beaten eggs
  • 1 and 1/2 cups mashed bananas (works out to about four to five bananas)
  • 1 and 1/4 cups Splenda (or any generic form of sucralose)
  • 1/2 cup cooking oil or melted butter


  1. Grease the bottom and sides of loaf pan.
  2. Combine first six ingredients in a bowl—rice flour, baking power, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, combine eggs, bananas, Splenda, and melted butter/cooking oil.
  4. Add the egg mixture to the flour mixture.  Combine until all of it is moist, but don’t worry about getting out all the lumps.
  5. Spoon the batter into the pre-greased pan.  And bake at 350 F for 40 minutes (or until a knife comes out clean).
  6. Let the loaf cool completely once it’s done baking.  Then, wrap it in plastic wrap or foil and store it in the refrigerator overnight.  If you’re antsy and can’t wait for morning, your banana bread will be crumbly but it’ll still taste great!

Cream Cheese Frosting (gluten-free & sugar-free)

DSCN0802[Update: Well, I’m now allergic to dairy, so cream cheese frosting isn’t an option anymore.  But it’s pretty good, and easy, so give it a try!]

Making frosting from scratch was a new experience for me.  And, of course, the fact that it needed to be both gluten and sugar free and hopefully still tasty, made it seem a little more daunting.

As a result, I was pleasantly surprised with how easy (and yummy) cream cheese frosting turned out to be.  And it works well with chocolate cupcakes.

Allergan/Sensitivity Info:

Yields: About 3 and 2/3 cups (just enough to frost 18 cupcakes or a small cake).


  • One 8-ounce package of cream cheese
  • 1/2 cup of butter (softened)
  • 2 teaspoons vanilla
  • 4 cups Splenda (or generic form of sucralose)


  1. With an electric mixer, beat together cream cheese, butter, and vanilla.
  2. Slowly add Splenda.
  3. After everything is well mixed, frost cupcakes or cake or cover and store it in the refrigerator.

Chocolate Cupcakes (gluten-free & sugar-free)

DSCN0799[Update: Sadly, due to new food allergies, this isn’t something I can eat anymore.  But it’s yummy!  So you should still give it a try]

My very first attempt at making gluten-free, sugar-free cupcakes went alright, but the consistency was a little funky and they left an odd aftertaste in your mouth (I’ve decided that garbanzo flour most be an acquired taste).

On my second try, these little guys turned out perfectly—light and most, held together well, and not even a hit of garbanzo flour.  Success!  Not only was everyone in the house happy to eat them, but I’m going to use the same recipe to make two birthday cakes this next month.  I’ve never made a gluten-free, sugar-free cake before, so that should be fun.  

Algerian/Sensitivity Info: Gluten/wheat-free, sugar-free, and nut-free.

Yields: 18 cupcakes.


  • 3/4 cup butter (softened)
  • 3 eggs
  • 2 cups gluten-free white rice flour
  • 3/4 cup unsweetened baking coco powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 and 1/3 cups Splenda (or any generic brand of sucralose)
  • 2 teaspoons vanilla
  • 1 and 1/2 cups milk


  1. Mix together rice flour, coco powder, baking powder, baking soda, and salt.
  2. In a separate large bowl, beat butter and Splenda together with an electric mixer.  After it is well mixed, gradually add in one egg at a time.  And then, add vanilla.
  3. Slowly add flour mix and milk to the butter mixture.  Beat with the electric mixer.
  4. Place cupcake liners in pan.  And then, slowly spoon batter in.  Be sure to leave some room at the top for the cupcakes to grow.
  5. Bake at 350 for 20 minutes.
  6. Add whatever frosting you like (I recommend homemade cream cheese frosting).

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Banana Buttermilk Pancakes (gluten-free)

DSCN0779[Update: Due to newly discovered dairy and egg allergies, I can no longer eat these pancakes.  But they’re tasty so I left them on the blog]

After going gluten-free due to celiac, pancakes were one of the foods I missed the most.  I’ve tried the various gluten-free pancake mixes, but most of them tasted odd or were flatter than … well … a pancake.

What I finally discovered worked the best was to modify a standard pancake recipe (changing at least the flour and baking powder).

Don’t be fooled, just because there are gluten-free mixes doesn’t mean you can’t make it yourself.  In fact, it’s likely both tastier and cheaper if you make it from scratch.  I’ve even gotten several wheat-eating folks to quite happily scarf down some of these light, fluffy pancakes for breakfast and dinner.

Allergen/Sensitivity Info: Gluten/wheat-free, sugar-free, nut-free.

Yields: About a dozen small pancakes.


  • 1 cup Bob’s Red Mill Stone Ground White Rice Flour, but any gluten-free white or brown rice flour will do just fine (do NOT use garbanzo bean flour for pancakes, though, because it cooks oddly and tastes horrible.  It’s much better saved for baking)
  • 1 tablespoon Splenda(or any generic version of sucralose)
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk or sour milk (for sour milk, place 1 tablespoon lemon juice or vinegar in a measuring cup and add enough milk to equal 1 cup total liquid.  Then let it sit for about five minutes)
  • 2 tablespoons cooking oil

Optional Ingredients:

  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 banana cut up into small pieces (if you’re not too keen on bananas, apples or blueberries also work well)


  1. Mix buttermilk/sour milk, cooking oil, egg, and a banana in a bowl.
  2. Combine the remaining ingredients in a separate bowl.  Then, mix the contents of both bowls together.  Don’t worry about getting all of the lumps out.
  3. If the batter is too runny add more rice flour, if it’s too thick add more buttermilk/sour milk.
  4. Pour 1/4 cup batter onto an already greased griddle/skillet (it should make about a dozen pancakes).
  5. Cook them on a medium heat — if the heat is too high, the outside of the pancake will burn before the center is fully cooked.
  6. Wait until the pancakes are bubbly and the edges are beginning to turn golden brown before turning them over.
  7. Top with as much butter and sugar-free syrup as you like.  And enjoy.

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Frosted brownies (gluten & sugar free)

Brownies[Update: Due to allergies to dairy and eggs, I can’t eat frosted brownies anymore.  But they’re a nice gluten-free option so I’ve left the recipe on the blog]

One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible.  I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.

Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.

I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.

Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.

Yields: About six slices (or less, depending how how much you’re in need of chocolate).



  1. Preheat oven to 350.
  2. Mix together mashed bananas, applesauce, Splenda, butter, and vanilla.  Then, add in gluten-free flour, chocolate, and baking soda.  Mix until mixture is smooth.
  3. Pour batter into a pre-greased 9×9 backing dish.
  4. Bake for about 35 minutes.  The brownies should still be soft but shouldn’t jiggle when you shake the pan (if it looks like Jell-O, you’re not done).
  5. Let cool before adding frosting.  Heap on as much as you like.
  6. Slice and enjoy with a tall glass of cold milk.

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