Wednesday, October 31, 2012

GF Vegan Pumpkin Cupcakes

My wife and I were invited to a Halloween Party tonight, so I thought I'd make Pumpkin Cupcakes to bring.
These cupcakes are the easiest to make because they are made with a Gluten Free Cake Mix (the mix does not have any dairy or eggs in it either) and a can of pumpkin. I added some spices as well to punch up the flavor.
  • 1 Bag GF Vanilla Cake Mix (I used Bob's Red Mill)
  • 1 Can Pumpkin (about 1 1/2- 2 cups)
  • Ground Cinnamon
  • Ground Nutmeg
  • Ground Allspice
  • Ground Ginger
  • Or use Pumpkin Pie Spice (instead of the spices above)
 Mixing the cake mix and pumpkin

 Adding the spice

  1. Preheat oven to 325 Degrees F.
  2. In a large bowl combine cake mix and canned pumpkin until fully mixed.
  3. Add spices and mix until fully combined. Taste the mixture to see if you have enough spice.
  4. Line muffin tins with paper liners and divide the batter evenly into 18 cupcakes.
  5. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let cool before frosting (if desired). Or enjoy plain.
 The tins are ready and the oven has been preheated
 Filling the cups

 These are pretty evenly filled, but the batter is thick so it was hard to smooth down.

 My kitty Sage attacking my tail.
The frosting we used was not vegan because we used a Cream Cheese frosting. Though it it possible to make vegan cream cheese frosting.
 Ooh, look how great they came out

 Mmm, they smell amazing

When the cupcakes were cool we frosted them and topped them with Halloween Sprinkles.

Happy Halloween! And Enjoy your Treats!

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