Gluten Free Pumpkin Cupcakes

• 1 box (about 19 Oz. Box) Gluten Free Yellow Cake Mix
• 1/4 cups Canola Oil
• 1/2 cups Almond Milk, Or Milk Alternative
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/4 teaspoons Ground Cloves
• 2 whole Eggs
• 12 ounces, weight Canned Pumpkin

1. 1.
2. Preheat oven to 350 degrees F.
3. 2.
4. Mix all ingredients in a large bowl.
5. 3.
6. Line a muffin tin with baking cups and fill each cup with batter.
7. 4.
8. Bake 15-20 minutes, or until browned and a toothpick inserted into the middle of the cupcake comes out clean.
9. 5.
10. Allow to cool completely and ice with your favorite vanilla or cream cheese icing.

canola oil, almond milk, cinnamon, ginger, ground cloves, eggs, pumpkin

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-pumpkin-cupcakes/ (may not work)