Gluten Free & Dairy Free Pumpkin Spice Mini Cupcakes

I am an author what I do is create the original recipe then make the same recipe but gluten free and dairy free for people with celiac disease so they can have the same desserts as their families and not feel left out. Here is one the gluten free & and dairy free recipes.

• Ready In: 40 mins
• Serves: 23
• Yields: 23 pumpkin spice mini cupcakes

Ingredients

• 2  eggs
• 1⁄2 cup  unsweetened almond milk, original
• 1⁄3 cup canola oil, 100%
• 1⁄2 cup canned pumpkin, 100%
• 1  teaspoon ground cinnamon, organic
• 1⁄8 teaspoon ground cloves, organic
• 1⁄4 teaspoon ground ginger, organic
• 1⁄2 teaspoon ground nutmeg, organic
• 1  teaspoon baking powder, 100%
• 1⁄4 teaspoon baking soda, 100%
• 1⁄2 cup granulated sugar
• 1  cup  gluten-free flour, not the all purpose gluten free flour

Directions

1. Preheat oven to 350 degrees. In a mixing bowl add eggs, oil, milk, pumpkin, cinnamon, clove, ginger, nutmeg, baking powder, baking soda, sugar and mix. Add all the flour mix just until combined. Add a 1/2 tablespoon in each mini cupcake liner and bake for 20 to 25 minutes. Transfer to a cooling rack.
2. Gluten Free & Dairy Free Pumpkin Spice Buttercream.
3. 5 cups confectionery sugar.
4. 1 stick softened Earth Balance Vegan butter stick.
5. 1 teaspoon ground cinnamon, organic.
6. 1/8 teaspoon ground clove, organic.
7. 1/4 teaspoon ground ginger, organic.
8. 1/2 teaspoon ground nutmeg, organic.
9. 4 to 5 tablespoons unsweetened almond milk, original.
10. In a mixing bowl add all the sugar, butter and all the spices. Starting the mixer on low add the milk 1 tablespoon at a time slowly until you get a desired consistency. Turn the mixer on high and mix for 30 seconds.