Wheatless Wednesday: Gluten-Free Pumpkin Cupcakes

October 3, 2012

Gluten-free pumpkin cupcakes from Cooking Gluten Free are a fall dessert that everyone can enjoy.  Instead of fretting over what gluten-free flours make the best cupcake, this recipe utilizes gluten-free boxed cake mix.  The addition of pumpkin puree transforms these cupcakes into something super moist and delicious.  Also, use the freshest spices you can to make this dessert stand out, you'll want to taste all the flavors.  Gluten-free pumpkin is guaranteed to become a new fall favorite.

Gluten-Free Pumpkin Cupcakes

Ingredients:

1/4 cup canola oil
1/2 cup milk alternative (I used soy milk)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
 
Directions:
 
Preheat oven to 350 degrees
 
Mix all ingredients in a large bowl.
 
Line a muffin tin with baking cups and fill each cup with batter.
 
Bake 15-20 minutes, or until browned and toothpick inserted into middle of cupcake comes out clean.
 
Allow to cool completely and ice with your favorite cream cheese or vanilla icing.

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