Pumpkin Spice Mini Cupcakes
These little bite size pumpkin spiced treats are so yummy! Taste and smells of Autumn. Our Aussie dog Titan loves them too as a special treat! He gets the ones without the frosting! Although he does love licking the spoon just like we did when we were kids, oh yeah, we still do! Not too spoiled is he? 🙂
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Ingredients
- 3/4 Cup Grass Fed Butter softened
- 2 1/2 Cup powdered Stevia
- 3 eggs
- 1 Can Pumpkin
- 2 1/3cup gluten free flourI used Bob Red Mills 1 to 1 Gluten Free Baking Flour
- 1 Tablespoon Pumpkin Pie Spice
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 3/4 Teaspoons Kosher or Sea Salt
- 1 /2 Teaspoon Ginger
- 1in Cup Butter Milk (here’s what I doplace of this ingredient – Almond Milk with a squeeze of lemonlet it sit for about 5 minutes).
- Cream Cheese Butter Frosting:
- 1 8oz Pkg. Cream Cheese
- 1/2 Cup Grass Fed Butter softened
- 4cups Cups Organic Powdered Sugar I also didn’t have quite 4of the sugar left and it turned out just fine.I use organic because it has Tapioca Starch NOT corn!
- 1 Teaspoon REAL Vanilla
- 2 Teaspoons Cinnamon
- in I mix my frostinga stand mixercreaming butter and cream cheese, add vanilla and sugar then cinnamon. Use a piping bag or a large plastic zip lock bag snipping off a small end.
Instructions
- Preheat oven to 350
- Insert your cupcake fillers into a little muffin pan or you can always make these BIG cupcakes! Just bake them about 5 to 10 minutes longer depending on your oven! (always use your handy toothpick to check!)
- With Stand or Hand Mixer – Cream butter with sugar, add in eggs one at a time, add in pumpkin. Mix together dry ingredients. Add dry ingredients slowly mixing in with the Almond milk until all combined.
- Pour into cupcake fillers and bake for 20 minutes.
- Allow cooling before frosting then enjoy! And don’t forget your canine friend’s treat!! 🙂
Recipe Notes
 Titan loves his mommy’s Pumpkin Spice cupcake treats too!!
Happy Autumn!
XO…Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com