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MMMM… Gluten Free Dairy Free Pumpkin Cupcakes Using A GF Mix!

1 box gluten free yellow cake mix
1/4 C canola oil
1/2 C almond milk, or preferred milk alternative
1 t cinnamon
1/2 t ginger
1/4 t ground cloves
2 eggs
12 oz. (3/4 can) canned pumpkin
1. Preheat oven to 350 degrees
2. Mix all ingredients in a large bowl.

3. Pour batter into a lined cupcake tin.

4. Bake 15-20 minutes, or until browned and toothpick inserted into middle of cupcake comes out clean.

5. Allow to cool and ice with my easy dairy free buttercream frosting,  white fluffy frosting, or Cream Cheese Frosting- Dairy, Soy, and Refined Sugar Free. I was really lazy and used the Easy Frost pictured above. It has no dairy ingredients in it, however I’m sure it’s made on equipment that processes dairy. But they are so good they don’t even need to be iced!

6. Enjoy!

Makes 12 Cupcakes

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