Pumpkin Cupcakes

Gluten Free + Vegan Option

White Rice Flour Brown Rice Flour Oat Flour Tapioca Flour Potato Starch Non-Fat Milk Powder Unflavored Gelatine Sugar Baking Powder Baking Soda Salt Pumpkin Pie Spice Vegetable Oil Eggs Pumpkin Puree Vanilla Extract

RECIPE INGREDIENTS

Whisk wet ingredients

1

In a large bowl, whisk together the pumpkin, eggs, vegetable oil, and vanilla until smooth. Set aside.

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Mix together dry ingredients

2

In the bowl of a stand mixer, mix together the dry ingredients for about 2-3 minutes.

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Stir in wet ingredients

3

Add the pumpkin mixture and beat for 3-5 minutes.

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Spoon into pan

4

Spoon the batter into lined muffin pans.

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Bake

5

Bake at 300 degrees for 25 minutes. Take out of the pans and let cool on a wire cooling rack.

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Make cream cheese frosting

6

Beat heavy cream. Add cream cheese and beat 1 cube at a time. Beat in powdered sugar and salt. Stir in the vanilla.

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Mix

7

Mix together cinnamon and sugar.

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Decorate

8

Frost cupcakes and drizzle cinnamon sugar mixture over the tops. Serve and enjoy!

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