Grain-Free Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting
Serves: 12 cupcakes
  • 3 cups almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • ½ tsp. cinnamon
  • ¼ cup brown sugar
  • ¼ cup Stevia In The Raw®
  • 3 eggs, lightly whisked
  • ¼ cup coconut oil, melted
  • ¼ cup almond milk
  • 1 (15 oz) can 100% pumpkin puree
Maple Cream Cheese Frosting:
  • 1 (8 oz) package ⅓ less-fat cream cheese
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw®. Set aside.
  3. In a separate bowl, whisk together eggs, coconut oil, almond milk and pumpkin puree and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients and mix really well until there are no clumps (I like to use a hand-mixer for this mixing for about a minute on high).
  5. Divide the pumpkin mixture evenly into 12 prepared muffin cups with cupcake liners and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cupcakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the cupcakes are cooling, add cream cheese, maple syrup and vanilla extract to the bowl of your stand mixer (or you can use a hand mixer) and whip on high until smooth.
  8. Transfer the frosting to a pastry bag and frost each cupcake using your favorite tip. Top with sprinkles (if desired) and enjoy!
Nutritional Information
Serving Size: 1 cupcake • Calories: 294 • Fat: 18.9 g • Saturated Fat: 6.1 g • Carbs: 19.7 g • Fiber: 4.3 g • Protein: 10.6 g • Sugar: 10.6 g • WW Freestyle Points: 10
Recipe by Eat Yourself Skinny at