Ever bake something that makes your kitchen smell like pure happiness?
Halloween always reminds me of my mom sneaking vegetables into treats. “Trick or treat” had a whole other meaning in my house!
These gluten-free Halloween cupcakes are a nod to her—packed with hidden nutrition, bold flavors, and perfect for parties.
Bonus: they’re so good nobody will guess they’re gluten-free.
Tips & Variations
- For a nut-free option: Swap almond flour for oat flour and almond milk for rice or soy milk.
- Extra spooky: Add small gluten-free candy eyeballs or crushed freeze-dried raspberries for a “bloody” effect.
- Hidden veggies: Replace half the pumpkin puree with puréed carrots or sweet potatoes for added nutrients.
Serving Suggestions
Serve these cupcakes on a dark platter with creepy Halloween props like spiderweb doilies or mini pumpkins. They’re perfect for trick-or-treaters, school parties, or cozy nights in with scary movies!
Freaky Good Gluten-Free Halloween Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy, and packed with rich chocolate flavor, these gluten-free cupcakes bring Halloween vibes with a healthy twist.
Ingredients
For the cupcakes:
- 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1/3 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar or brown sugar
- 1/3 cup unsweetened applesauce
- 1/4 cup olive oil
- 2 large eggs (or flax eggs for vegan: 2 tbsp flaxseed + 5 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup almond milk (or milk of choice)
For the frosting:
- 1/2 cup unsalted butter (or vegan butter), softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2–3 tbsp almond milk
- 1 tsp vanilla extract
- Orange gel food coloring (optional for Halloween flair)
Instructions
- Preheat & Prep: Heat your oven to 350°F. Line a 12-cup muffin tin with Halloween-themed cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
- Blend Wet Ingredients: In another bowl, beat together the coconut sugar, applesauce, olive oil, eggs, vanilla, pumpkin puree, and almond milk until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be gentle—overmixing makes dense cupcakes.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Frosting Fun: Beat butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with almond milk until you get a creamy consistency. Stir in vanilla. If adding food coloring, separate half the frosting and mix in orange gel food coloring.
- Decorate: Frost the cupcakes using a piping bag or a butter knife. Swirl on both chocolate and orange frosting for a spooky look. Top with gluten-free sprinkles or mini chocolate chips.
Notes
Keep leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
