Indulge in the essence of autumn with these nutrient-dense, gluten-free pumpkin spiced cupcakes. This insulin-friendly recipe swaps refined grains for almond flour, delivering a high-fiber, antioxidant-rich dessert topped with a velvety maple cream cheese frosting.
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Ingredients
- 3 cups fine blanched almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/4 cup brown sugar (unpacked)
- 1/4 cup Stevia In The Raw
- 3 large eggs, lightly whisked
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1 (15 oz) can 100% pure pumpkin puree
Maple Cream Cheese Frosting:
- 1 (8 oz) package 1/3 less-fat cream cheese, softened
- 1/4 cup pure maple syrup
- 1 tsp. pure vanilla extract
Recommended Ingredients:
Fine Blanched Almond Flour: View on Amazon >
*Expert Tip: Using extra-fine almond flour ensures a light, cake-like crumb without the grittiness of almond meal.*
Organic Pumpkin Pie Spice: View on Amazon >
*Expert Tip: High-quality spices contain potent antioxidants that help manage inflammation.*
Instructions
- Preheat and Prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease and flour the cups.
- Whisk Dry Bases: In a large mixing bowl, combine the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, brown sugar, and Stevia. Ensure all clumps are broken down.
- Emulsify Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and pure pumpkin puree until the mixture is uniform and smooth.
- Combine: Gently fold the wet ingredients into the dry mixture. Use a hand mixer on high for approximately 60 seconds to aerate the batter for a fluffier texture.
- Bake: Distribute the batter evenly among the 12 muffin cups. Bake for 20 to 25 minutes. Test for doneness by inserting a toothpick; it should come out clean.
- Cooling Phase: Allow cupcakes to rest in the pan for 5 minutes before transferring them to a wire rack. They must be completely cool before frosting to maintain structural integrity.
- Prepare Frosting: Using a stand mixer, whip the softened cream cheese, maple syrup, and vanilla on high speed until light and airy.
- Finish: Pipe the frosting onto the cooled cupcakes. Optionally, garnish with a dash of extra cinnamon or festive, low-sugar sprinkles.
Kitchen Tech: For the smoothest frosting consistency, use a high-speed stand mixer. If the frosting feels too dense for piping, incorporate 1 teaspoon of almond milk at a time until the desired peak is achieved.
Professional Notes
Storage:
Because of the fresh cream cheese frosting and moisture-rich pumpkin, these cupcakes should be stored in an airtight container within the refrigerator. They will remain fresh and moist for up to 4 days.
Freezing:
For long-term meal prep, freeze the unfrosted cupcakes in a single layer. Once frozen solid, transfer to a vacuum-sealed bag for up to 3 months. Thaw at room temperature before applying fresh frosting.
