Gluten Free Pumpkin Cupcakes
By: Cooking Gluten Free
Published: Thursday, January 27, 2011 - 9:32am

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

Preparation

1 Preheat oven to 350 degrees 2 Mix all ingredients in a large bowl. 3 Line a muffin tin with baking cups and fill each cup with batter. 4 Bake 15-20 minutes, or until browned and toothpick inserted into middle of cupcake comes out clean. 5 Allow to cool completely and ice with your favorite cream cheese or vanilla icing.