Cupcakes épicés à la citrouille sans gluten et végétaliens

Yield: 12 Large Muffins or 30 Mini Muffins

Ingredients:

• 1 1/2 cups Valley Kitchen All Purpose Flour
• 1/2 cup Valley Kitchen Brown Flax Flour (or Golden Flax Flour)
• 1 cup Sugar
• 1 tbsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Nutmeg
• 1/4 cup Vegetable Oil
• 3/4 cup Water
• 1 1/2 cups Pumpkin Puree
• 1 1/2 cups Cream Cheese Icing

Instructions:

1. Preheat oven to 350 degrees Farenheit.
2. Lightly oil or grease muffin tins.
3. In a large mixing bowl, combine flour, flax, baking powder, and spices. Mix to blend.
4. Add the oil, water, and pumpkin.
5. Mix for 1-2 minutes, until the ingredients are blended.
6. Scoop batter into muffin tins.
7. Bake for 30-33 minutes for large muffins and 20-22 minutes for mini muffins. Let cool and then spread with cream cheese icing.