Pumpkin Spice Cupcakes {gluten, dairy and egg-free}

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"Oh my, that's good!", she exclaimed as she bit into the tender, sweet cupcake.  Although her intention had been to sample just one bite, she couldn't help herself from taking another, and another until the whole cupcake had vanished.  "Oh my, that is really good!"  Her husband wholeheartedly agreed.

Pumpkin Spice is not a cupcake flavor I would normally gravitate towards, but my 10-year old daughter requested them after enjoyed a pumpkin muffin for breakfast.  You see, she had a birthday party to attend and one of the planned party activities was to decorate your own cupcake.  As any parent of an allergic kid knows, this means you will be baking cupcakes.  So I told my daughter that the birthday girl's mom will be making vanilla cupcakes and asked if that is also what she would like to bring for herself.  She promptly suggested that she would rather bring pumpkin spice cupcakes.  My first thought was, "Hmmm, I don't have a recipe for that" but my second thought was, "I think I can do this."  And it turns out that, yes, I can!  I started with my pumpkin muffin recipe and sweetened and spiced it up a bit.  And even I am impressed with the outcome.  I hope you'll try it on one of these crisp fall afternoons.  You'll be glad you did.

Pumpkin Spice Cupcakes {gluten, dairy and egg-free}

1 1/2 cups sorghum flour
1/2 cup potato starch
1 tsp xanthan gum
1 TBSP flaxseed meal
1 TBSP baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 cups brown sugar
2 tsp vanilla
1 cup pumpkin puree (I used my homemade puree but I'm sure canned would be fine, too)
1/4 cup oil
3/4 cup non-dairy milk (I used almond milk)

In a large mixing bowl, whisk together flour, starch, xanthan gum, flaxseed, baking powder, salt, cinnamon, nutmeg, allspice and brown sugar.  To the dry ingredients, add vanilla, pumpkin puree, oil and milk.  Using a standing mixer or electric hand mixer, beat on a medium speed for a few minutes to be sure everything is evenly mixed.  This is also help to incorporate air into your batter, which will help them puff up.   Spoon the batter into your muffin tin.  You can make these in cupcake papers or straight in the muffin tin, whichever you prefer.  Bake at 350 degrees for about 25-30 minutes.  After a few minutes of cooling, remove cupcakes to wire rack to finish cooling.

These are perfect just as they are, but feel free to dust them with powdered sugar or top with your favorite frosting.

This recipe is being shared at Better Mom Monday, Melt In Your Mouth Monday, Monday Mania, Make Your Own Monday, Mom's Crazy Cooking, Inspire Me Monday, Gluten Free Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesday, Gluten Free Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Healthy 2day Wednesday, What's Cooking Wednesday, Real Food Wednesday, Fresh Foods Linkup, Full Plate Thursday, Frugal Food Thursday, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Potluck Party, Potluck Party Thanksgiving