Gluten-Free Mini Pumpkin Cupcakes
- 2 whole Eggs
- 1 cup Canned Pure Pumpkin
- 2-13 cups Canola Oil
- 2-13 cups Sour Cream
- 3 teaspoons Pure Vanilla Extract
- 2 cups Gluten Free Flour Mix
- 1-13 cup Packed Golden Brown Sugar
- 4 teaspoons Pumpkin Pie Spice
- 16 ounces, weight Cream Cheese
- 1 cup Butter
- 4 cups Powdered Sugar
- Preheat oven to 350 degrees.
- Line mini-muffin pan with mini-muffin liners.
- Whisk eggs, pumpkin, canola oil, sour cream and vanilla extract in a large bowl.
- In a separate medium-sized bowl, mix gluten-free flour, sugar and pumpkin pie spice.
- Gradually stir in the dry ingredients into the large bowl of wet ingredients.
- Stir until well combined.
- Spoon batter into liners until about 3/4 of the way full.
- Bake for 15-17 minutes until a tester inserted into the center comes out clean.
- Remove cupcakes from pan and cool completely.
- Make the frosting by beating room temperature cream cheese, butter and powdered sugar with an electric mixer.
- Use the whisk attachment if you have one for a lighter, fluffier icing.
- Beat on low speed to mix in the powdered sugar.
- Once combined, mix on a medium-high speed for at least two minutes until very well combined.
- Split evenly among 3 bowls.
- Color one bowl orange, one black and leave one white.
- Frost cupcakes.
- Decorate as desired.
- For decorating ideas, see pictures above.
eggs, pumpkin, canola oil, sour cream, vanilla, flour, golden brown sugar, pie spice, weight cream cheese, butter, powdered sugar
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-mini-pumpkin-cupcakes/ (may not work)