Mrs. Wink's Pumpkin Cupcakes: Vegan and Gluten Free

Posted by Ani Blinova on November 09, 2016

Mr. and Mrs. Wink had to go to a birthday dinner a couple of weekends ago for a dear friend. The birthday dinner was in the suburbs, surrounded by glorious nature and the fall foliage. Inspired by the flavors of the season, Mrs. Wink decided that sticking a candle into one of these glorious pumpkin cupcakes was juuuust festive enough. 



  • 1 cup canned pumpkin puree
  • 1 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice


  • Preheat oven to 325F
  • In a large bowl, mix together the sugar, oil, milk, and vanilla. 
  • Place a sifter above the bowl, and sift in the flour, baking powder & soda, salt, and pumpkin pie spice. Mix well
  • After all those ingredients are well incorporated, fold in the pumpkin puree. 
  • Grab the nearest muffin tin, and line it with cupcake liners
  • Scoop in 1 tablespoon of batter into each liner
  • Bake for 25 minutes
  • Let cool, and instead of topping it with frosting, use some Vanilla Bean Wink instead ;) 

Nutritional Information:

Serving Size: 1 cupcake with 1 scoop of Wink

Calories - 180

Fat - 6.7g

Carbs - 29g

Fiber - 2.6g

Sugar - 17g

Protein - 3.2g