(My GF knowledge is still pretty limited, and I checked that the recipe ingredients I used were gluten free. I don’t know if all of these ingredients are always GF, so please check before using them in your recipe).
*Most of the time, these candies are not certified gluten free. My friend has never had a problem with eating them, but if you are concerned about it just leave them off or use a certified alternative.
In a large bowl, combine the cake mix and pumpkin pie spice to create a “spice cake” mixture. Add the pureed pumpkin until well-incorporated into the dry ingredients.
In a separate bowl whisk together the eggs and oil. (The more you whip, the fluffier your cupcakes will be.) Stir your egg mixture into the cake mix.
Fill the cupcake tins approximately half way with batter; following the box instructions, bake your cupcakes until a toothpick in the center comes out clean. Baking at 350 degrees for 25 minutes turned out the perfect cupcakes for me.
Once your cupcakes are cooled, frost them with the gluten-free cream cheese frosting and top with a mallow pumpkin.
I am the last person to claim to know everything about GF baking, but I know cupcakes … and these are pretty delicious if I do say so myself!
This recipe was adapted from these 2-Ingredient Pumpkin Spice Muffins.
Linking to these parties.