Not only are these cupcakes quick and easy to make, but they are gluten free and except for the eggs in the batter, dairy free as well, making them a bonanza for those with food allergies! Although pumpkin and chocolate chips sound like a crazy combination, they turn out to be quite delicious when combined. The frosting is a dairy-free buttercream, made from vegetable shortening, powdered sugar, vanilla and almond milk whipped together. Top with a few leftover Halloween candies and serve!

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