Pumpkin Spice Cupcakes with Cinnamon Frosting

caitlinbrae — Tue, 05 Oct 2021 21:34:06 +0000

The best pumpkin spice cupcakes are made from a mixture of almond flour and tapioca flour. These fun fall cupcakes make the best dessert or afternoon treat!

Why you’ll love these pumpkin spice cupcakes

This recipe makes a fun fall dessert.

These pumpkin cupcakes are gluten free, grain free and dairy free.

They are moist, fluffy and loaded with pumpkin spice flavor.

These pumpkin spice cupcakes are made with wholesome ingredients.

Additionally, try these vanilla cupcakes for another paleo option.

Or try these chocolate cupcakes with peanut butter frosting which are my personal favorite.

Ingredients needed for these pumpkin cupcakes

If you’re a pumpkin lover like me, these pumpkin cupcakes are for you!

Almond flour and tapioca flour are the main flours used in this recipe. Both of these flours are gluten free and grain free.

Next up, coconut sugar! Coconut sugar adds the perfect amount of sweetness. Coconut sugar is an all natural, plant based sweetener.

Cinnamon, pumpkin pie spice, and salt are all adding the fall flavor! Don’t skip these spices, they will improve the flavor. Also, for more fall flavor you can add nutmeg, allspice, and ginger.

Baking soda will help the cupcakes rise. We will be adding 3/4 teaspoons.

Three eggs will bind all the ingredients together.

1/2 cup of pure canned pumpkin is used, of course! Make sure to use pure canned pumpkin and not pumpkin pie mix.

Almond milk adds liquid and moisture. You can also use cows milk or any dairy free milk of your choice.

Refined coconut oil adds moisture and is neutral in flavor. You can also use melted butter or any other neutral oil of your choice.

Maple syrup will give these cupcakes an all natural sweetness. Make sure to use pure maple syrup!

Lastly, a splash of vanilla extract and lemon juice are going to enhance the flavor.

Ingredients needed for delicious cinnamon frosting

You will need the below questions to whip up this cinnamon frosting.

Powdered sugar will be the main ingredient for the frosting.

A tablespoon of maple syrup and almond milk will help create the right consistency.

Next, cinnamon is going to deliver the fall flavor!

Pecans will finish things off! They add so much fall flavor and crunchy goodness.

The best pumpkin pie cupcakes

So, what makes these pumpkin pie cupcakes wholesome and gluten free?

Pumpkin cupcakes are made with almond flour which is lower in carb and higher in fat content than traditional flour. But it also has many other nutrients like healthy fats, vitamin E, and magnesium!

Coconut sugar and maple syrup are both adding natural, unrefined sweetness in this recipe. Make sure to use pure maple syrup and not pancake syrup.

When it comes to baking, coconut oil and grass fed butter are great options. It can replace oils like canola and vegetable oil.

How to store these pumpkin spice cupcakes

Once you have frosted the cupcakes, store them in an airtight container in the fridge. They are best served straight out of the fridge.

These pumpkin cupcakes are great to freeze, too. First, freeze them in a flat layer individually. I like to use my baking sheet or a large container. When they are frozen, you can place them in a freezer friendly bag. To enjoy these cupcakes out of the freezer, simply let them defrost at room temperature or defrost them in the microwave.

Substitutes

Coconut sugar or brown sugar. Coconut sugar is the main sweetener! However, you can also use brown sugar.

Almond milk or cows milk. This recipe calls for 1/4 cup of almond milk but you can also use cows milk or any other dairy free milk of your choice.

Cinnamon and pumpkin pie spice. These cupcakes are loaded with fall flavor. If you love all the fall spices you can add 1/2 teaspoon nutmeg or allspice.

Other recipes you’re going to love

If you love these easy pumpkin cupcakes, definitely give my other favorite recipes below a try:

Chocolate Cupcakes with Peanut Butter Frosting

Vanilla Cupcakes with Vanilla Frosting

Almond Flour Pumpkin Muffins

Healthy Vegan Pumpkin Cookies (whole wheat flour)

Pumpkin Cream Cheese Muffins

Did you make these pumpkin spice cupcakes?

Please let me know how you like these healthy pumpkin cupcakes. I would really appreciate a rating and review below. Your feedback helps support Brae’s Bites so I can continue create delicious recipes for you! If you’re looking for more recipe inspiration and want to follow along with my daily life, you can find and tag me on instagram. I hope you love these cupcakes as much as I do.

Happy baking!

Pumpkin Cupcakes (Healthier, Pecan Frosting)

The best pumpkin cupcakes are made from a mixture of almond flour and tapioca flour. These fun fall cupcakes make the best dessert or afternoon treat!

Course Dessert

Cuisine American

Keyword easy pumpkin cupcake recipe, healthy pumpkin cupcakes, pumpkin cupcakes, pumpkins with cinnamon pecan frosting

Prep Time 15

Cook Time 20

Servings

Calories 267kcal

Ingredients

Dry Ingredients

2 cups blanched almond flour
½ cup tapioca flour
½ cup coconut sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
¾ tsp baking soda
¼ tsp salt

Wet Ingredients

3 eggs room temperature
½ cup canned pumpkin room temperature
¼ cup almond milk room temperature
¼ cup refined coconut oil OR butter melted and cooled
¼ cup pure maple syrup room temperature
1 tsp vanilla extract
1 tsp lemon juice

Maple Cinnamon Pecan Frosting

1 cup powdered sugar
1 tbsp maple syrup
1 tbsp almond milk
½ tsp cinnamon
⅓ cup crushed pecans

Instructions

Preheat your oven to 350 degrees and grease your cupcake pan.
In a medium bowl, add all your dry ingredients and mix until combined. Set aside.
In a large bowl, add all your wet ingredients. Using a hand help blender, cream until smooth.
Now add in the dry ingredients and continue to blend until smooth and combined.
Spoon your batter into the prepared cupcake pan and bake for 18-20 minutes. Or until cooked through.
While the cupcakes cool, make the frosting. Add all the ingredients besides the pecans into a small bowl until combined.
Spread the icing on the cooled cupcakes and then top them with the crushed pecans. Enjoy!

Nutrition

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