Gluten-Free Pumpkin Cupcakes

• 280 grams All-purpose Gluten-free Flour
• 1 teaspoon Xanthan Gum (if Your Flour Mix Doesn't Include It)
• 1- 1/2 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 2 teaspoons Pumpkin Pie Spice
• 1 teaspoon Salt
• 113 grams Butter, At Room Temperature
• 1 cup Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Canned Pumpkin Puree
• 1/2 cups Buttermilk (or Half Cup Milk With Half Tbsp Vinegar)

1. 1.
2. Preheat oven to 325 F and line muffin tins with paper cups (recipe makes 16 to 18 cupcakes).
3. 2.
4. Combine dry ingredients (flour through salt) in a small bowl.
5. 3.
6. In a mixing bowl using an electric mixer, cream together butter and sugar until very light in color and fluffy.
7. 4.
8. Add eggs one at a time, and mix to combine.
9. 5.
10. Add vanilla, pumpkin and milk and mix again.
11. 6.
12. Add dry ingredients, half at a time, and mix until flour is incorporated.
13. 7.
14. Fill muffin cups with batter, just over halfway.
15. 8.
16. Bake until done (about 20 minutes).
17. Check for doneness by inserting a toothpick into the center of a cupcakethey are done if the toothpick comes out with a few crumbs and no wet batter.
18. Remove from oven.
19. 9.
20. Let them cool, and then serve as is, or top with icing for a sweeter treat.
21. I made cinnamon cream cheese buttercream.

allpurpose, xanthan gum, baking soda, baking powder, pie spice, salt, butter, sugar, eggs, vanilla, buttermilk

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-pumpkin-cupcakes-2/ (may not work)