Pumpkin Cupcakes: Gluten-Free, Dairy-Free

After making my pumpkin pie I had about a cup of pumpkin puree left-and I had a birthday party to go to so I decided to try a pumpkin cupcake.

I used this recipe and made some modifications:    Joy of Baking Pumpkin Cupcakes

1/2 cup Spectrum Vegetable Shortening

1 cup white sugar

Cream together

Add 2 eggs and 1 tsp vanilla and mix well.

Add 1 cup pumpkin and mix well.

Mix in a separate bowl:

1 1/2 c Bisquick Gluten-Free 

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Mix together. Using cupcake pan either greased or with cupcake liner. Fill cup to top (these raise nicely compared to the GF cake mixes I've used, when you fill to the top you get a nice dome).  

I made a standard shortening/powdered sugar/vanilla frosting, adding a bit of So Delicious Coconut milk to make it a bit lighter.  I added some cinnamon for flavor.

Very moist, flavorful and really nice texture!  Light, not dense at all.  We are able to tolerate baked egg in our house-but I think if you wanted to leave out the egg add another 1/4 - 1/2 cup pumpkin would make these great without egg.