Allum-Wilkes Family

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

1. Preheat oven to 350 degrees Fahrenheit. Spray mini muffin tin with cooking spray.
2. 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.
3. 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

1. Beat imitation cream cheese, and margarine at medium speed with electric mixer until creamy.
2. Gradually at sugar beating at a medium speed until blended.
3. Stir in vanilla.

It is best to allow the mini muffins to cool completely and then let the frosting party begin.