Gluten Free Pumpkin Cupcakes: Easy + Moist + Delicious + Dairy Free
 
Ingredients
  • 1 (15 oz) Great Value Gluten-Free Yellow Cake Mix (gluten, dairy, and soy free)
  • 6 Tbsp. butter, soft (I use Smart Balance dairy freeĀ butter)
  • 3 eggs (room temperature, if possible)
  • 3/4 cup milk (I used Silk Almond Milk)
  • 1/2 cup canned pumpkin
  • 1 heaping Tbsp. Pumpkin Pie Spice
  • 3 Tbsp. maple syrup
Instructions
  1. Follow directions on the back of Gluten Free cake mix
  2. Add canned pumpkin.
  3. Add maple syrup.
  4. Add Pumpkin Pie Spice.
  5. Stir well until there aren't any lumps.
  6. Bake for about 20-25 minutes or until toothpick comes out clean.
  7. Do not overcook.
  8. *optional - frost with your favorite icing.
  9. Our cupcakes never last long enough to get icing! ;)
Recipe by The How-To Guru at https://thehowtoguru.org/gluten-free-pumpkin-cupcakes/