Perfectly Pumpkin Cupcakes

 

Perfectly Pumpkin Cupcakes

These gluten-free Perfectly Pumpkin Cupcakes a terrific autumn treat! Frost them with my Fluffy Dairy-Free Lemon Frosting, the BEST Cream Cheese Frosting Ever with a dash of cinnamon or a sprinkling of brown sugar (pictured), or try this healthy Superfood Fudge Frosting if you like a little chocolate with your pumpkin!

Either way, you can’t go wrong with this simple seasonal recipe!

Perfectly Pumpkin Cupcakes

Gluten Free Pumpkin Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups Gigi's Everyday Gluten-Free Flour Blend (Gum-Free) or your favorite gum-free gluten-free all-purpse flour blend
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup sugar (coconut or brown sugar are nice in these!)
  • 1 egg or 1 Tablespoon powdered egg replacer dissolved in ¼ c. warm water (or use your preferred egg-substitute to equal 1 egg)
  • ⅓ cup pureed pumpkin (fresh or canned, but not pie filling!)
  • 3 Tablespoon melted coconut oil (or other melted fat of choice, like butter or dairy-free butter substitute)
  • 2 Tablespoons milk (I use unsweetened coconut milk; use dairy or plant based milk of your choice.)
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350.
  2. Line a 12-section cupcake tin with paper liners.
  3. In a mixing bowl, combine flours, salt, soda, baking powder, and sugar; stir with a wire whisk until blended.
  4. Add egg, pumpkin, oil, milk and vanilla.
  5. Stir until batter is smooth.
  6. Divide batter evenly among sections of paper-lined pan.
  7. Bake 12-15 minutes, or until a toothpick inserted in center of cupcakes comes out clean and dry.
  8. Cool completely before frosting.
  9. Top with your favorite frosting.

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