Pumpkin Pie Cupcakes
- 23 cups Gluten Free All-Purpose Flour Mix
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 2 teaspoons Pumpkin Pie Spice
- 1 can (15 Oz. Size) Pumpkin Puree
- 1/2 cups Sugar
- 1/4 cups Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 3/4 cups Half-and-half
- 1.
- Preheat oven to 350 degrees F and line a 12-cup muffin tray with cupcake liners.
- 2.
- In a medium bowl, whisk together the flour mix, baking powder, baking soda, salt and pumpkin pie spice.
- 3.
- In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vanilla and half-and-half.
- 4.
- Add the dry ingredients to the wet and mix well.
- 5.
- Fill each cup and bake for 20 minutes.
- 6.
- Chill before serving.
flour, baking powder, baking soda, salt, pie spice, sugar, brown sugar, eggs, vanilla
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pumpkin-pie-cupcakes/ (may not work)