Gluten Free, Dairy Free Pumpkin Pie Cupcakes
Ingredients:
15 ounce can pumpkin puree
½ cup granulated sugar
¼ cup lightly packed brown sugar
3 large eggs 
1 teaspoon pure vanilla extract
¾ cup canned coconut milk
½ cup gluten-free all-purpose flour blend
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
Nonstick Cooking Spray
Optional: Dairy Free Whipped Topping to top the cupcakes!

Materials:
Large mixing bowl, medium sized mixing bowl, 2 small bowls for separating eggs, measuring cups, measuring spoons, cupcake pan, silicone or paper cupcake liners, whisk, rubber spatula, one ice cream scoop with trigger or other scoop for scooping into cupcake pan

아웃스쿨 사이트의 기능 외 별도의 앱이나 웹 사이트를 사용할 필요가 없습니다.

**Allergen warning--this class uses a recipe that contains coconut milk and eggs
**Parental Guidance--we will be mixing the ingredients and portioning into cupcake pans, then placing into the oven, depending on skillset and knowledge some learners may need additional help.