Pumpkin Cupcakes That Are Gluten-Free and Egg-Free

Pumpkin Cupcakes That Are Gluten-Free and Egg-Free

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 1/2 cup Baking Free gluten-free All Purpose Flour (186 g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Directions

Step 1
Preheat oven to 375 degrees F. Line muffin tins with paper liners for 1 dozen cupcakes.
Step 2
Cream together the butter and sugar. Mix in the pumpkin and baking soda. Add flour and cinnamon, blending thoroughly.
Step 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.