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Gluten Free Pumpkin Pie Cupcakes

Gluten Free Pumpkin Pie Cupcakes

Make a tasty treat for the holidays with Gluten Free Pumpkin Pie Cupcakes!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 48 serving

Calories: 160 kcal per serving

Ingredients

  • 30 - Canned Pumpkin
  • 4 - Eggs
  • 1 ½ Cups - Milk
  • 1 ½ Cups - Sugar
  • 2 Tsps - Ground Cinnamon
  • 1 Tsp - Ground Ginger
  • ½ Tsps - Ground Nutmeg
  • 1 Package - Gluten Free Yellow Cake Mix
  • 1 Cup - Unsalted Butter
  • 1 Cup - Pecans
  • 4 - Containers Whipped Cream Cheese Frosting
  • ½ Cups - Pecans

Instructions

  1. Preheat oven to 350*. 
  2. In a mixer, mix together the pumpkin, eggs, milk, sugar, and spices.
  3. Add in the cake mix and melted butter.
  4. Fold in the nuts.
  5. Grease each cupcake liner, and pour in the batter into each one, this should fill 48 cupcake liners.  They will need to be almost to the top, they will not rise much.
  6. Bake at 350* for 25 minutes or until when poked with a toothpick they come out clean.
  7. Cool for 10 minutes.
  8. Place them in the fridge for an hour to get cold.
  9. Once cold, remove and use a cake decorating tip and bag to apply the icing.  Fill the bag with the icing and pipe onto each cupcake.
  10. Top with remaining nuts.

Nutrition

Energy: 160 kcal | Total Fat: 11 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 36 mg | Total Carbs: 14 g | Fiber: 1 g | Sugars: 11 g | Proteins: 2 g | Sodium: 91 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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