Monday, November 10, 2014

Gluten Free Pumpkin Cupcakes

Quick & Easy Recipe 

Note : Contains small amounts of  Dairy in the mix & frosting.

Makes 24 cupcakes

  • 1 can of Organic Pumpkin
  • 1 Box Arrowhead Mills Gluten Free Vanilla Cake
  • Spices: ½ tsp of Nutmeg, Cinnamon & Ground Cloves
  • 4 eggs
  • 1 cup of Almond milk (Any Non-Dairy Milk)
  • 1/2 cup melted nondairy butter spread (Nutiva)
  • 1 pkg of parchment paper cupcake liners
  • Homemade or Store bought Frosting  
Preheat oven to 350 degrees F

In a mixing bowl, combine milk, melted non-dairy butter spread, pumpkin, eggs & spices.
Mix for about 30 seconds.
Pour batter into the parchment paper liners.
Bake for 22-26 minutes or until inserted toothpick comes out clean.
Cool on rack completely before frosting!   
These  GF Pumpkin cupcakes 
are a Quick Fall Treat
Oh sooooo Good ! 

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