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Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
  • 2 eggs
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup sugar
  • ½ cup vegetable or canola oil
  • 1 teaspoon vanilla
  • 1 cup gluten free “recipe ready” or 1:1 baking flour blend
  • 1 heaping teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • subheading: For the Cream Cheese Frosting:
  • 6oz cream cheese, softened to room temperature
  • ¼ cup butter, softened to room temperature
  • ½ teaspoon vanilla
  • ¼ teaspoon pumpkin pie spice
  • 4 cups powdered sugar
Steps
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