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. 1.
2. Preheat oven to 350 degrees F and line a 12-cup muffin tray with cupcake liners.
3. 2.
4. In a medium bowl, whisk together the flour mix, baking powder, baking soda, salt and pumpkin pie spice.
5. 3.
6. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vanilla and half-and-half.
7. 4.
8. Add the dry ingredients to the wet and mix well.
9. 5.
10. Fill each cup and bake for 20 minutes.
11. 6.
12. 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)