Gluten Free Pumpkin Spice Cupcakes (Dairy-free)
1 1/2 c. brown rice flour
1/2 c. sugar
1/2 c. packed brown sugar
3 tblsp. pumpkin spice seasoning
1 1/2 tsp. cinnamon
2 1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
1 can of pumpkin
1/2 c. vegetable oil
3/4 c. coconut milk (silk brand)
1/2 tsp. coarse ground pink salt
Mix together dry ingredients in large bowl. Add wet ingredients, lightly whisk together until thoroughly combined. Bake at 375 degrees for 30-35 minutes. Poke middle with a fork until it comes out clean.
Pairs great with a cream cheese frosting.
1/4 c. softened butter
1/4 c. softened cream cheese
1 c. + sifted powdered sugar
1 tsp. vanilla extract
2 tsp. pumpkin spice
Whip butter. Whip in cream cheese, gradually add & whip in powdered sugar until you have a good consistency, add vanilla, pumpkin spice and more powdered sugar. Mix together thoroughly. Enjoy!
Top cupcakes with delicious frosting and garnish with a dash of nutmeg.
Most delightful if shared!
My recipe, posted it to the wrong blog. But here it is, delicious holiday treat!