Hello & happy fall!!

We have gone all out fall at my house, complete with excess amounts of baking. Today we made some Pumpkin Spice spice cupcakes that were both gluten free and dairy free to accommodate for the allergens in our household.

They were super simple and are extra festive.

The Batter:
1 box gluten free Betty Crocker vanilla cake mix
1/3 cup baking oil
1/2 cup pumpkin purée
1/4 cup water
2 tsp vanilla
2 eggs
1 tsp pumpkin spice seasoning

Mix all ingredients thoroughly and place in cupcake liners. Bake at 350 degrees for ~15 minutes.

The Icing
1/2 cup margarine
2 & 1/2 cups icing sugar
1 tsp vanilla
1 tbsp pumpkin purée
1 tsp pumpkin spice seasoning

While I would definitely recommend using a mixer if available due to some technical difficulties we were actually able to mix the icing by hand. Just make sure everything is mixed really well!

As always, let me know if you end up making these or if you have any other fall recipes you’d like me to try!


Cassidy Hannah


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