GF + Vegan Pumpkin Pie Cupcakes

It’s officially fall time which means bring on the fall flavors! Basically pumpkin puree in eveerythanggg!! So here is a recipe for peeps like me who don’t like pumpkin pie but want to get in on the festivities. These cupcakes are gluten-free and vegan of course! So perfect for gatherings with peeps with allergies.

Ingredients:

• 1 heaping cup of a gluten-free flour blend (I like a combo of Trader Joe’s brand and Bob’s Red Mill)

• 2 tsp baking powder

• pinch of salt

• 2 tbsp cinnamon (or pumpkin pie spice if you have it)

• 1 cup sugar (I use organic cane sugar but brown and coconut sugar will work. Just expect the color of the cupcakes to be a little dark)

• 1/3 cup coconut oil melted

• 3/4 cup pumpkin puree

• 1 tsp vanilla

• 1/4 cup non-dairy milk

Icing:

• 1/2 cup vegan butter

• 4 cups icing super

• a few sprinkle of cinnamon

• splash of vanilla

• a tsp or so of cocoa powder for the crust and a sprinkle of turmeric from the pie part

Directions:

1. Preheat oven to 350 and prepare a cupcake tray with baking spray or liners

2. In a large bowl, mix all the dry ingredients

3. Add in the remaining wet ingredients and mix ensuring everything is combined evenly with no large lumps of flour

4. Bake for 25-30 minutes or until a toothpick comes out clean and they spring back when you poke them

5. Let cool completely and then ice with the cinnamon frosting. I started with a thin layer of orange/yellow icing on top and smoothed it out. And then took the brown (crust colored) icing and piped a crosshatch pattern.

6. Enjoy these are your next holiday gathering :)