Gluten Free Pumpkin Cupcakes

Quick & Easy Recipe 

Ingredients

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  

Directions

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 !