Pumpkin Spice Cupcakes! (GF and DF)

Autumn is my favourite time of year, mainly because we are slowly edging closer to Christmas but also because it's pumpkin spice season! I LOVE pumpkin spice, it's so warming and comforting on a cold rainy day. So picture this, once you've baked your pumpkin spice cupcakes you can get all warm and cosy with a hot drink, under a blanket whilst watching your favourite film. Could it sound any cosier?

If you do use this recipe make sure you tag me in your creations on social media, I'd love to see them!

Ingredients

For the Cupcakes

210g Pumpkin Puree (I bought mine in Sainsburys but you can make your own)

100g Vegetable or Coconut Oil

230g FREEE Doves Farm Gluten Free Self Raising Flour

1/2 baking powder

1/4 xanthum gum (omit if your flour already contains this)

3 tsp pumpkin pie spice*

3 Large Eggs

200G Light Brown Sugar

For the Buttercream

150g Butter (I use Stork Perfect for baking block, this is dairy free)

300g Icing Sugar

Dash of Cinnamon

1 Tbsp of dairy free milk

Instructions

Preheat your own to 180°C
In a large bowl add your eggs, oil, pumpkin puree and sugar and mix until you get a smooth mixture.
Slowly add your flour, baking powder, xanthum gum and pumpkin pie spice to the wet mixture and fold in gently.
Once combined divide the mixture into 12 cupcake cases and bake for 20-22 minutes. Remove from the oven and cool.
For the buttercream simply beat the butter and slowly add the icing sugar, cinnamon and milk until it's creamy and well combined.
Pipe the buttercream onto the cupcakes and then I sprinkled some more cinnamon on top and added a pumpkin that I had made but you can top it with whatever you like!