Gluten Free | Dairy Free Pumpkin Cupcakes
Ingredients
- 1 c gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 T pumpkin pie spice
- 1/2 c coconut oil
- 2 eggs
- 3/4 c coconut sugar
- 1/2 c pumpkin puree
- 1/2 large banana
- 1 tsp vanilla
Icing:
- 8 oz dairy free cream cheese (@kitehillfoods is a good one)
- 1.5 c powdered sugar
- 1 tsp vanilla
- 4 T butter (use vegan butter for fully DF)
Instructions
- mix wet cupcake ingredients first
- then mix in dry ingredients
- spoon mixture into cupcake lines about 3/4 of the way
- bake @350F for ~20 min
- meanwhile mix frosting ingredients together – mix in powder sugar for sweeter/ less cream cheese tasting frosting
- once cupcakes are done, let them cool completely before adding the frosting
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