Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting
Delicious Gluten-Free Pumpkin Spiced Cupcakes topped with a Maple Cream Cheese Frosting make the perfect fall dessert that is fun, festive and made with ingredients you can feel good about eating!
Servings: 12
Ingredients
- 3 cups almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/4 cup brown sugar
- 1/4 cup Stevia In The Raw®
- 3 eggs lightly whisked
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 1 (15 oz) can 100% pumpkin puree
Maple Cream Cheese Frosting:
- 1 (8 oz) package 1/3 less-fat cream cheese
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw®. Set aside.
- In a separate bowl, whisk together eggs, coconut oil, almond milk and pumpkin puree and stir until well-combined.
- 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).
- 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.
- Let the cupcakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- 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.
- Transfer the frosting to a pastry bag and frost each cupcake using your favorite tip. Top with sprinkles (if desired) and enjoy!
Nutrition
Serving: 1cupcake | Calories: 361kcal | Carbohydrates: 21.9g | Protein: 10.8g | Fat: 26.6g | Saturated Fat: 9.3g | Sodium: 325.3mg | Fiber: 4.7g | Sugar: 13.4g