Pumpkin Cupcakes with Cream Cheese Frosting
This time of year really is my favorite for so many reasons! I love the cute, cozy clothes, leaves changing color, apple cider, pumpkin picking, and of course all the fall baking. I’ve been working hard to perfect this cupcake recipe, and I’m so excited to share them. These pumpkin cupcakes with cream cheese frosting have all the warming fall spices, and the frosting you could seriously just eat by the spoonful because it’s that GOOD!! You wouldn’t believe they are gluten and dairy free either.
Why you will love these cupcakes
- The pumpkin cupcakes have a soft and moist texture.
- The cream cheese frosting is very creamy and adds the perfect amount of sweetness to the cupcakes.
- This recipes is dairy, gluten, and refined sugar free which makes them great for dietary needs.
- They aren’t too complicated to make and are a fun fall baking activity.
- You can enjoy them as a dessert or breakfast treat.
- They are a healthier baked goods option over what you would find at your local store or coffee shop.
What you will need
Gluten Free Baking Flour – You will want to use a 1:1 baking flour. I personally love using the one by Bob’s Red Mill.
Almond Flour – A combination of almond flour with the other gluten free baking flour helps retain more moisture and gives a better texture.
Pumpkin Puree – Pumpkin is rich in fiber, antioxidants, and essential vitamins and minerals like vitamin C, vitamin E, Folate, and Beta Carotene. I love adding pumpkin puree into my baked goods during the fall season.
Nut Milk – I use either coconut or almond milk.
Maple Syrup – In this recipe we will use some maples syrup to sweeten the muffins.
Pumpkin Spice – You can’t have pumpkin muffins without the pumpkin spice!
Flax Eggs – To make these vegan you can use flax eggs which are 1 tbsp ground flax with 2 tbsp water per “egg”.
Vanilla Extract – This always adds a nice flavor to any baked treat.
Baking Soda – This makes the muffins rise when baking.
Dairy Free Cream Cheese – I absolutely love the plain cream cheese by Kite Hill.
Butter – I like to use a grass fed butter but to make it vegan you can use an alternative.
Powdered Monk Fruit – I love using this as a refined sugar free alternative but you can use regular powdered sugar to sweeten the frosting.
Cinnamon – Adding a touch of cinnamon to the frosting makes it taste even better and pairs well with the pumpkin muffins.
How to make the pumpkin cupcakes with cream cheese frosting
Mix the Wet and Dry Ingredients
First, In a bowl, mix together the pumpkin puree, nut milk, oil, flax eggs, vanilla extract, and maple syrup. Whisk everything together well until there are no lumps. Then in a separate bowl, add the gluten free baking flower, almond flour, pumpkin spice, cinnamon, baking powder, and baking soda.
Whisk the ingredients until there are no clumps.(You can even sift the ingredients too) Combine the wet and dry ingredients and mix until well incorporated
Bake the Cupcakes
Next, scoop about 1/4 cup batter into 12 lined muffin cups. Bake the cupcakes for 22-25 minutes at 350 degrees. Test with a toothpick to make sure the batter is done on the center. When they are done, let them cool down completely before frosting.
Make the Cinnamon Cream Cheese Frosting
Make the cream cheese frosting by adding the butter to a mixing bowl. Using a hand mixer, beat the butter for a few seconds. Add in the cream cheese and beat for a few seconds more until whipped. Slowly add the powdered monk fruit or sugar 1/2 a cup at a time while mixing the frosting. Add in the pumpkin spice and vanilla extract.
Add the frosting to a piping bag and pipe the frosting on top for each cupcake(if the frosting is too soft place in the fridge for a few minutes). You can add a star anise to each cupcake for an extra cute presentation if you’d like too. Store the cupcakes in an air-tight contain in the fridge and enjoy within 1 week.
Other recipes you will enjoy
Pumpkin Cupcakes with Cream Cheese Frosting
Equipment
- 1 muffin tin
- 12 Muffin cups
Ingredients
For the cupcakes
- 1 1/2 cups gluten free 1:1 baking flour
- 1/2 cup almond flour
- 1 cup pumpkin puree
- 1/2 cup nut milk
- 2/3 cup maple syrup
- 1/3 cup melted coconut oil or avocado oil
- 2 tbs pumpkin spice
- 1 rsp cinnamon
- 2 flax eggs( 2 tbsp ground flax + 4 tbsp water)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
For the cream cheese frosting
- 8 oz dairy free cream cheese(room temp)
- 1 stick vegan or grass fed butter(room temp)
- 2 cups powdered monk fruit (or powdered sugar)
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- In a bowl, mix together the pumpkin puree, nut milk, oil, flax eggs, vanilla extract, and maple syrup. Whisk everything together well until there are no lumps.
- In a separate bowl, add the gluten free baking flower, almond flour, pumpkin spice, cinnamon, baking powder, and baking soda. Whisk the ingredients until there are no clumps.(You can even sift the ingredients too)
- Combine the wet and dry ingredients and mix until well incorporated.
- In 12 lined muffin cups, scoop about 1/4 cup batter into each one. Bake the cupcakes for 22-25 minutes at 350 degrees. Test with a toothpick to make sure the batter is done on the center. When they are done, let them cool down completely before frosting.
- Make the cream cheese frosting by adding the butter to a mixing bowl. Using a hand mixer, beat the butter for a few seconds. Add in the cream cheese and beat for a few seconds more until whipped.
- Slowly add the powdered monk fruit or sugar 1/2 a cup at a time while mixing the frosting. Add in the pumpkin spice and vanilla extract.
- Add the frosting to a piping bag and pipe the frosting on top for each cupcake(if the frosting is too soft place in the fridge for a few minutes).
- Store in the fridge and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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