Pumpkin Cupcakes with Dairy-free Cream Cheese Frosting

Directions

• Pumpkin Cupcakes:

• 1. Preheat the oven to 350F degrees. Line the muffin tins with paper baking cups, for 12-16 cupcakes depending on how much you fill the tins.
• 2. Next sift the gluten-free flour into a medium to large bowl.
• 3. Then add the cinnamon, ginger, nutmeg, baking powder, baking soda, and salt to the same bowl and whisk together.
• 4. In a separate large bowl add the canola oil, white sugar, brown sugar, eggs, and vanilla extract and beat together on low until there are no more lumps.
• 5. Next, mix in the pumpkin puree into the wet mixture. You can use a wooden spoon or beater on low until completely combined.
• 6. With the beater on low speed, alternate adding in the dry mixture and the milk to the wet mixture until the whole mixture is combined.
• 7. Spoon the batter into the paper baking cups and fill anywhere from ⅔ to ¾ full in each, making sure to keep the batter evened out among all of the baking cups.
• 8. Bake the cupcakes for 16 - 20 minutes or until you can remove an inserted toothpick from the centre of the cupcake clean.

• Dairy-free Cream Cheese Frosting:

• 1. In a medium bowl add the softened dairy-free butter and the dairy-free cream cheese and beat on low to medium speed until fluffy.
• 2. Add in the vanilla extract and then beat in the powdered sugar 1 cup at a time until it is completely combined.
• 3. Keep the frosting chilled until the cupcakes have cooled down and are ready to be frosted!