Gluten Free Dairy Free Pumpkin Spice Mini Cupcakes Recipes

VEGAN GLUTEN-FREE PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350° F (177° C).
• Add cupcake liners to your muffin pan and set aside.
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a small bowl, mix the oil, vanilla extract, coconut sugar, pumpkin puree, and flax eggs together until blended.
• Slowly add the wet mixture to the dry mixture and stir until combined and the mixture becomes a smooth batter.
• Using a spoon or a large scoop, divide batter between the 12 cupcake liners.
• Bake for 16-18 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean.
• Remove from oven and allow cupcakes to cool in pan for a few minutes, remove them, and place them onto a cooling rack.
• Allow cupcakes to fully cool before frosting them with the buttercream recipe below.
• Prepare one batch of this vegan buttercream frosting.
• Add the pumpkin spice to the prepared buttercream and mix until the spice has fully blended into the buttercream.

GLUTEN-FREE PUMPKIN SPICE CUPCAKES

Steps:

• 1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• 2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• 3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• 4. Top with icing of your choice!

GLUTEN FREE & DAIRY FREE PUMPKIN SPICE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl add eggs, oil, milk, pumpkin, cinnamon, clove, ginger, nutmeg, baking powder, baking soda, sugar and mix. Add all the flour mix just until combined. Add a 1/2 tablespoon in each mini cupcake liner and bake for 20 to 25 minutes. Transfer to a cooling rack.
• Gluten Free & Dairy Free Pumpkin Spice Buttercream.
• 5 cups confectionery sugar.
• 1 stick softened Earth Balance Vegan butter stick.
• 1 teaspoon ground cinnamon, organic.
• 1/8 teaspoon ground clove, organic.
• 1/4 teaspoon ground ginger, organic.
• 1/2 teaspoon ground nutmeg, organic.
• 4 to 5 tablespoons unsweetened almond milk, original.
• In a mixing bowl add all the sugar, butter and all the spices. Starting the mixer on low add the milk 1 tablespoon at a time slowly until you get a desired consistency. Turn the mixer on high and mix for 30 seconds.