Wheatless Wednesday: Gluten-Free Pumpkin Cupcakes
By: Leah Rodrigues
Published: 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 box gluten free yellow cake mix
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
2 eggs
12 oz. (¾ can) canned pumpkin
 
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.

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.