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!

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

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

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