Pumpkin Cupcakes That Are Gluten-Free and Egg-Free
Pumpkin Cupcakes That Are Gluten-Free and Egg-Free
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Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup canned pumpkin
- 1 1/2 cup Baking Free gluten-free All Purpose Flour (186 g)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Directions
| Step 1 | |
| Preheat oven to 375 degrees F. Line muffin tins with paper liners for 1 dozen cupcakes. | |
| Step 2 | |
| Cream together the butter and sugar. Mix in the pumpkin and baking soda. Add flour and cinnamon, blending thoroughly. | |
| Step 3 | |
| Pour batter into the prepared cupcake liners. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely and top with favorite vanilla frosting. Decorate as desired. | |