Fluffy gluten free pumpkin cupcakes infused with warming notes of pumpkin spice. Maple cream cheese frosting heightens the sweet Fall flavor of these cupcakes!
Ingredients
Wet
- 2 ea large eggs
- ⅔ cup coconut sugar
- 1 15oz can pumpkin puree
- ½ cup coconut oil melted and cooled
- 2 tsp vanilla extract
Dry
- 1 cup GF flour must be a 1:1 flour replacement*
- 1 cup super fine blanched almond flour
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 tsp baking soda
- ¼ tsp salt
Maple Cream Cheese Frosting
- 12 oz cream cheese** 1.5 blocks
- ¾ cup powdered sugar
- 1½ tbsp pure maple syrup
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350F and line 12 muffins with regular size muffin liners.
- In a medium mixing bowl, whisk together eggs and coconut sugar. Add pumpkin puree and stir until combined. Whisk in melted coconut oil and vanilla extract until well combined.
- In a small bowl, whisk together the gluten free flour, almond flour, pumpkin pie spice, ground cinnamon, baking soda and salt.
- To the mixing bowl with the wet ingredients, fold in dry ingredients just until moistened.
- Split batter evenly between 12 lined muffin tins, filling until they are full. I used a 4 tbsp cookie scoop.
- Move to the oven and bake at 350F for 25-30 minutes (mine took 28 minutes), or until a toothpick inserted in the middle comes out crumb free. Let cool completely.
- While the cupcakes are cooling, make your frosting. To a large mixing bowl, add your cream cheese, powdered sugar, maple syrup, ground cinnamon, and blend together with a hand mixer until smooth.
- Top your cooled cupcakes with the maple cinnamon cream cheese frosting. Enjoy!
Notes
*I used Bob's Red Mill 1:1 GF Flour replacement
** To make the frosting dairy free, substitute Kite Hill vegan cream cheese.
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