Pumpkin Cupcakes That Are Gluten-Free and Egg-Free
  • ½ cup butter
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1½ cup Baking Free gluten-free All Purpose Flour (186 g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners for 1 dozen cupcakes.
  2. Cream together the butter and sugar. Mix in the pumpkin and baking soda. Add flour and cinnamon, blending thoroughly.
  3. Pour batter into the prepared cupcake liners. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely and top with favorite vanilla frosting. Decorate as desired.
Recipe by Baking Free at https://gfbakingfree.com/pumpkin-cupcakes-for-halloween/