This morning, one of the mom’s in my Bible study brought in a batch of spice cupcakes with cream cheese frosting. A delicious and delectable treat.
As my boys were sleeping this afternoon, I decided I would try my hand at some pumpkin mini muffins and cream cheese frosting that would meet the gluten free and dairy free diet of our family.
Pumpkin Muffins
Ingredients:
- 1 1/2 cups gluten free flour (I used brown rice flour)
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup pumpkin (I used a half can of pumpkin, but I am sure a cup of pumpkin puree would be divine in this recipe)
- 1/2 cup sugar
- 1/2 cup oil
- 1/4 cup water
- 2 eggs
Directions
- Preheat oven to 350 degrees Fahrenheit. Spray mini muffin tin with cooking spray.
- In a medium bowl combine flour, baking soda, xanthan gum, salt, ground cinnamon, nutmeg, and sugar. Mix well and then, using a mixer, beat in pumpkin, oil, water, and eggs until well combined.
- Fill mini muffin tin cups 1/2 to 3/4 full of batter and bake 15 minutes or until the tops of the muffins are golden brown and an inserted toothpick comes out clean.
Cream Cheese Frosting
Ingredients
- 1-8 oz tub of vegan imitation cream cheese (I use the Tofutti Brand Better Than Cream Cheese)
- 1/4 cup softened dairy free margarine (I use the Fleischman’s unsalted margarine sticks)
- 3 Tbsp sugar
- 1 tsp vanilla extract
Directions
- Beat imitation cream cheese, and margarine at medium speed with electric mixer until creamy.
- Gradually at sugar beating at a medium speed until blended.
- Stir in vanilla.
It is best to allow the mini muffins to cool completely and then let the frosting party begin.
