Well, this is a first for me. It’s my first Adopt a Gluten-Free Blogger post! And I couldn’t be happier to be sharing this amazing recipe with you (really it’s amaaaazing!!)
If you’re not already familiar with the Adopt a Gluten-Free Blogger event (which is hosted by Alta from Tasty Eats at Home this month), was started by Sea from Book of Yum in hopes to help gluten-free bloggers across the blogosphere get to know each other better and test each other’s recipes.
For my first ever event, I wanted to choose a blog that I follow regularly, but haven’t tested many of their recipes. I’ve tried a few from this fabulous site, each one just as delicious as the next, but knew there was so much more to explore.
Especially when it comes to cupcakes.
The Whole Life Nutrition Kitchen, written by Ali and Tim, is a site full of amazing, healthy, gluten-free recipes. From sweet to savory, from grain-free to sugar-free to vegan, Whole Life Nutrition Kitchen pretty much has it all. Anything you’re looking for, they’ve tested, mastered and thankfully shared for all of us to try. Not to mention they have two fabulous cookbooks, both of which are packed with even more fabulous dishes.
It wasn’t hard to choose which recipe to test. I wanted cupcakes and fall is just around the corner. I opted for their Grain-Free Pumpkin Cupcakes for a few reasons.
- They’re refined sugar-free: sweetened only with soft medjool dates
- They’re grain-free: made from coconut flour
- They have my favorite spice combination on the planet: cinnamon, nutmeg and ginger
- They remind me of my childhood and spark my obsession with pumpkin pie
- They’re easy to whip up and don’t contain ingredients I don’t normally stock in my gluten-free pantry
To say that I was happy with these cupcakes is an understatement. They were sensational. Soft, moist, pumpkiny, not too sweet, but just sweet enough to consider them a cupcake and not a muffin.
For the icing, I used their recipe for Dairy-Free Cream Cheese Frosting, but decided to make it chocolatey since I couldn’t find white sweet potatoes (it would have been too orangey). Although the frosting was DELICIOUS, I can’t say that it was my favorite combo with the pumpkin cupcakes. Next time I’m going for the vanilla maple version. But what I can tell you, it was the most amazing, vegan, sugar-free icing I’ve ever tasted. It was smooth, creamy and loaded with sweetness. Better than the kind I used to buy out of a carton, but healthy.
Make sure to check out all of Tom and Ali’s recipes on their site and consider picking up their two fabulous cookbooks while you’re at it. You can also follow stay connected on Facebook and follow along on Twitter. Trust me, you won’t want to miss a single recipe!