Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Maple Frosting
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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.
The cupcake is so moist and delicious it almost doesn’t need frosting.
Gluten-Free Pumpkin Spice Cupcakes with Cream Cheese Maple Frosting
Ingredients
- ½ cup coconut oil
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup pumpkin puree (fresh is best, but canned is fine)
- 1 cup coconut sugar
Instructions
- Preheat oven to 350-degrees. While oven is heating, put muffin papers into muffin tin and lightly sprtiz with a little vegetable spray (like Pam).
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, blend eggs, pumpkin, coconut sugar, and coconut oil*. Be sure coconut oil is melted and cooled.
- Blend wet ingredients into dry ingredients and gently stir until blended.
- Fill muffin cups with batter 3/4 full.
- Bake 20-25 minutes. Cupcakes will be done when toothpick comes out clean.
- Cool completely on rack and frost with Maple Cream Cheese Frosting.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 159mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
However, once you taste the frosting you are gonna want to add it to the cupcakes.
Cream Cheese Maple Frosting
Ingredients
- 6 oz. Organic Cream Cheese
- 3 T. Organic Unsalted Butter
- 2 T. Organic Real Maple Syrup (don't scrimp, use the real thing!)
- 1/2 t. Vanilla
- 2 C. Organic Powdered Sugar
Instructions
- 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*
