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!
Servings: 12
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!