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Prep time
15 minutes
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Cook time
25 minutes
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Serves
12 to 15 people
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. —Gluten free baker
Ingredients
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2
eggs
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1/3 cup
100% canola oil
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1/2 cup
unsweetened original almond milk or 1% Lactaid milk or Lactaid milk
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1/2 cup
100% canned pumpkin
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1 teaspoon
Simply Organic ground cinnamon
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1/8 teaspoon
Simply Organic ground cloves
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1/4 teaspoon
Simply Organic ground ginger
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1/2 teaspoon
freshly grated nutmeg or Simply Organic ground nutmeg
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1/4 teaspoon
100% baking soda
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1 teaspoon
100% baking powder
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1/2 cup
granulated sugar
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1 cup
gluten free flour, not the all purpose gluten free flour
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1/2 cup
chopped walnuts, optional
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mini cupcake liners
Directions
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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.
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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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