Gluten Free Pumpkin Cupcakes

Ingredients:

• 1 box gluten free yellow cake mix
• 1/4 cup canola oil
• 1/2 cup milk alternative (I used soy milk)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 12 oz. (¾ can) canned pumpkin

Instructions:

1. Preheat oven to 350 degrees
2. Mix all ingredients in a large bowl.
3. Line a muffin tin with baking cups and fill each cup with batter.
4. Bake 15-20 minutes, or until browned and toothpick inserted into middle of cupcake comes out clean.
5. Allow to cool completely and ice with your favorite cream cheese or vanilla icing.

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