It's a pumpkin thing

Pumpkin time of year! Oh yeah! Squash in your cupcakes?

Yes!



Pumpkin cupcakes

1 can pumpkin
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
2 tsp. pumpkin pie spice seasoning
1 tsp. cinnamon
1/4 cup agave nectar
1/4 cup buttermilk
1 cup sorghum flour
1 tsp. xanthan gum
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 cup sorghum flour
1/2 cup chocolate chips (make sure they are gluten-free)

Mix all ingredients thoroughly, and pour batter 3/4 full into cupcake/muffin molds.
Bake at 350 for approximately 24 minutes or until toothpick inserted into center of cupcake, comes out smooth.

Let cool.

Frost with cream cheese frosting if you so desire.

Cream Cheese frosting:

1 pkg. cream cheese, softened
3 tablespoons butter, softened
2 teaspoons vanilla extract
1/4 cup agave nectar (I used a bit less)

Mix on high speed with electric mixer, until mixture is creamy and smooth.
Spread on top of cupcakes!







Mmmmmm, yummy yummy mmmmmmmmm! Cream cheese frosting on top.............chocolate chips peeking out.



Okay now, get baking my friends!

Come back and tell us how good these Fall treats are.