Thursday, November 27, 2014

Pumpkin Cupcakes

1 stick butter
1 cup coconut sugar
1 tablespoon molasses
1 tablespoon raw honey
2 large eggs, beaten
1 teaspoon vanilla
1 cup pumpkin
2 cups Gluten free all purpose flour, Bob's Red Mill
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup buttermilk

1. Preheat oven to 350 degrees.

2. With a mixer, cream together butter, sugar, honey and molasses for 2-3 minutes. 

3. Add eggs one by one and mix after each addition. 

4. Add pumpkin and vanilla and mix. 

5. In a separate bowl, wisk together dry ingredients.  

6. Add 1/2 the dry ingredients, then 1/2 the buttermilk and repeat, mixing after each addition. 

7. Spoon batter into paper lined muffin tins (makes 16 cupcakes)  and bake for 20 minutes or until a toothpick comes out clean. 

8. Frost with cream cheese frosting. 

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