These easy pumpkin cupcakes are so decadent it's hard to believe they are from a baking mix and gluten free! One day while searching on-line for a pumpkin cupcake recipe I read one from Giada De Laurentiis. Her version is a mini-cupcake with chocolate frosting which sounded great, but I wanted to make mine just a little different. The gluten free vanilla cake mix and the gluten free vanilla frosting mix are delicious, and I always have a few packages on hand. Both can be used to make a variety of baked goods and with some experimentation this is what I like best for pumpkin cupcakes. I like the combination of cream cheese and chocolate in the frosting and my mix of spices in the cupcake it self. I am not a big fan of ginger but you can add it if you like, really any combination works as long as you come up with about 2 teaspoons total. The original recipe uses 2 teaspoons pumpkin pie spice so seriously make it your own and have fun.
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| Cupcakes Right Out of the Oven, Nice and Browned. |
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| Frosted and Ready To Enjoy! |
Recipe:
1 Package Vanilla gluten free cake mix
1 cup cup canned pumpkin
1/2 cup milk
1/4 cup canola oil
2 eggs
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/2 teaspoon nutmeg
Mix above in a large bowl with an electric mixer until light and fluffy. Fill 12 paper lined regular sized muffin tins with batter 3/4 full. Bake @350 degrees 25 minutes until golden. Cool then frost.
Frosting:
1 Package gluten free vanilla frosting mix, prepared as cream cheese variation according to the manufactures directions. Then add 2 tablespoons cocoa powder and mix well with an electric mixer until smooth. This makes a generous amount so you may not need to use it all.
For information on the Gluten free cake mix and frosting mixes for this recipe visit:www.glutenfreebakingmixes.com
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