Want an amazing gluten-free dessert that tastes heavenly and is full of good-for-you ingredients. Look no further than my Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Maple Frosting.
I know, I said they were amazing. Can’t you just taste these lovelies?
Remember when I was in Newfoundland in August? One of the things we did while visiting was celebrate my granddaughter’s second birthday. At our little party my daughter served these delicious Pumpkin Spice Cupcakes. She used a recipe torn from a magazine, and all I have to go by is a phone photo of the recipe which credits Ina Garten for the original. I’ve taken the recipe and made it gluten-free using healthy ingredients.
Anytime I convert a traditional recipe to gluten-free there are a few mishaps because the flours are so different. And, that was completely true for this recipe. It’s barely a shadow of the original ~ except for the amazing Cream Cheese Maple Frosting.
- 1 C. Namaste Gluten-Free Flour*
- 1 tsp. Baking Powder (Aluminum-Free)
- ½ tsp. Baking Soda
- 1 tsp. Cinnamon
- ½ tsp. Ginger
- ¼ tsp. Nutmeg
- ½ tsp. Salt
- ½ C. Coconut Oil (melted)
- 2 large eggs at room temp.
- ¾ - 1 C. Organic Pumpkin Puree (homemade or canned is fine)
- 1 C. Coconut Sugar
- ¼ C. Chopped Pecans (optional)
- Preheat oven to 350 and add cupcake liners to pan. I prefer the Wilton unbleached liners.
- In separate bowl blend together Namaste Gluten-Free Flour, baking powder, soda, salt, and spices.
- In a larger bowl blend together ¾ C.pumpkin, eggs, coconut sugar and coconut oil.
- Stir flour mixture into wet ingredients and stir until well blended. You may also use a mixer on a slow speed, but be careful not to over-work the batter.
- Because gluten-free flours can be difficult to predict, the mixture may be a little dry or stiff. If this happens add in the remaining ¼ C. of Pumpkin Puree and blend well.
- Using a small scoop, add batter into cupcake tins.
- Bake for 20-25 minutes.
- Remove from oven. When cool enough to touch, remove from pan and set on cooling rack. Let cupcakes completely cool.
The cupcake is so moist and delicious it almost doesn’t need frosting.
However, once you taste the frosting you are gonna want to add it to the cupcakes.
- 6 oz. Organic Cream Cheese
- 3 T. Organic Unsalted Butter
- 2 T. Organic Real Maple Syrup (don't scrimp, use the real thing!)
- ½ t. Vanilla
- 2 C. Organic Powdered Sugar
- If you have a stand mixer I suggest you add the paddle and mix the frosting ingredients on a slow speed.
- Cream the cream cheese, butter, syrup and vanilla.
- Slowly add in the powdered sugar.
- Blend on low until smooth.
- Lick fingers, spatula, and bowl.
I believe that dessert can taste decadent and still be good for you. That is why I always recommend organic or high quality ingredients. Most of these ingredients can be found locally at health food stores. Below are several affiliate links* to these products so you will know exactly what to buy.
- Namaste Gluten-Free Flour* (dairy-free, non-GMO, and replaces cup-for-cup in recipes)
- Aluminum-Free Baking Powder*
- Baking Soda* (made in gluten-free facility)
- Frontier Organic Cinnamon*
- Frontier Organic Ground Ginger*
- Frontier Organic Ground Nutmeg*
- Sherpa Pink Gourmet Himalayan Salt* (we use this for everything and love it!)
- Organic Coconut Oil*
- Organic Coconut Sugar*
- Now Raw Pecans*
- Grade B Maple Syrup* (Grade B is loaded with good-for-you minerals)
- Organic Powdered Sugar *
- Wilton Unbleached Cupcake Liners*
Mmmm…these cupcakes look simply heavenly! That perfect combo of pumpkin and cream cheese gets me every time! 🙂 Pinned!
I love the cream cheese frosting – it looks divine! These look absolutely fantastic!
Yum! These look like a perfect fall dessert!
I cannot wait to make these. This recipe looks delicious. Now I just need to learn how to bake at altitude.