Christmas

Gluten Free & Dairy Free Pumpkin Spice Mini Cupcakes

October  6, 2021
0 Ratings
Photo by Original/Gluten free baker
Author Notes

This recipe is a gluten free and dairy free pumpkin spice mini cupcakes for people with celiac disease. The cupcakes have a gluten free and dairy free spice pumpkin buttercream for the top. There is a lot of flavor in these mini cupcakes. —Original/Gluten free baker

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 12 to 15 people
Ingredients
  • 2 eggs
  • 1/3 cup 100% canola oil
  • 1/2 cup unsweetened original almond milk or 1% Lactaid milk or Lactaid milk
  • 1/2 cup 100% canned pumpkin
  • 1 teaspoon Simply Organic ground cinnamon
  • 1/8 teaspoon Simply Organic ground cloves
  • 1/4 teaspoon Simply Organic ground ginger
  • 1/2 teaspoon freshly grated nutmeg or Simply Organic ground nutmeg
  • 1/4 teaspoon 100% baking soda
  • 1 teaspoon 100% baking powder
  • 1/2 cup granulated sugar
  • 1 cup gluten free flour, not the all purpose gluten free flour
  • 1/2 cup chopped walnuts, optional
  • mini cupcake liners
In This Recipe
Directions
  1. Preheat the oven to 350 degrees. In a mixing bowl add eggs, oil, pumpkin, all your spices and mix. Add the baking soda, baking powder, sugar, and all the flour and mix. Bake for 25 to 30 minutes. Take out let cool completely.
  2. Gluten Free & Dairy Free Pumpkin Spice Buttercream 5 cups confectioner's sugar 1 stick softened Earth Balance Vegan butter stick 1 teaspoon Simply Organic ground cinnamon 1/8 teaspoon Simply Organic ground cloves 1/4 teaspoon Simply Organic ground ginger 1/2 teaspoon freshly grated nutmeg or Simply Organic ground nutmeg 4 teaspoons original unsweetened almond milk In a mixing bowl add the sugar, butter and all the spices and start the mixer on low adding the milk a teaspoon at a time. Turn the mixer on high for 20 seconds to make the buttercream a little fluffier.

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