Pumpkin Spice Cupcakes

Gluten free pumpkin spice cupcakes with maple cream cheese frosting. These cupcakes are easy to make and the pumpkin flavor is perfect.

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After Dessi made these gluten free cupcakes of stories, lots of folks were asking for the recipe. The flavor and texture of these pumpkin spice cupcakes is spot on, and the cream frosting is loaded with fall flavors.

Make sure to also check out Dessi’s gluten free pumpkin bread recipe.

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Pumpkin spice cupcakes with cream cheese frosting

How To Make Gluten Free Pumpkin Cupcakes

To make these cupcakes gluten free we used almond flour along with a couple scoops of my FlavCity pumpkin spice protein. The protein powder also has banana powder, coconut milk powder, and collagen. Which adds great flavor and texture to these gluten free cupcakes,

The key to making these pumpkin spice cupcakes fluffy is beating the egg whites until they have reached stuff peaks. Fold the egg whites into the batter and transfer batter to muffin liners. Bake at 325 F for 22 minutes.

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Gluten free pumpkin spice cupcakes with cream cheese frosting

How To Make Cream Cheese Frosting

I actually made this cream cheese frosting with dairy free cream cheese and it worked great. Start off by beating half a stick of butter in a bowl with a hand mixer for 20 seconds. Add 4 ounces of cream cheese. I recommend the plain kite hill cream cheese if you want to make this dairy free.

Beat for 30 seconds then add the powdered maple sugar. To make the maple sugar powdered, blend in a spice grinder until fine and powdery.

You will need 1.5 cups of maple powdered sugar in total. Allow the batter to rest in the fridge until time to ice the cupcakes. Once the cupcakes have baked and cooled, add the cream cheese frosting and enjoy.

More Gluten Free Sweet Treats:

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cupcakes

Pumpkin Spice Cupcakes

Course: Dessert
Cuisine: American
Keyword: cupcake, cupcakes, pumpkin spice
Prep Time: 20 minutes
Cook Time: 22 minutes
Servings: 12 cupcakes
Author: Bobby Parrish

Gluten Free Pumpkin Spice Cupcakes with Cream Cheese Frosting.

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Ingredients

  • 1.5 cups almond flour
  • ½ cup FlavCity pumpkin spice protein
  • ¼ teaspoon salt
  • 1/3 cup melted ghee or butter
  • 3 eggs separated
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 teaspoon baking soda
  • Frosting:
  • 4 tablespoons room temperature butter
  • 4 ounces cream cheese
  • 1.5 cups powdered maple sugar

Instructions

  1. In a large bowl, add the almond flour, pumpkin protein, salt, and mix well. Melt ghee or butter and allow to cool.
  2. To the egg yolks, add the maple syrup, vanilla, vinegar, and whisk well. Add the wet mixture on top of the almond flour mixture and stir with spatula until fully incorporated. Set aside.
  3. Preheat oven to 325F. In another bowl, beat the egg whites with a hand mixer until they reach stiff peaks.
  4. Add the baking soda to your fingers and rub out any small clumps directly over the bowl with the batter. Add 1/3 of egg whites to the mixture and fold it all in. Add half of remaining egg white and fold it in. Add the rest of the egg whites and fold it in.
  5. Transfer batter to prepared muffin tray, the batter should make 12 pumpkin spice muffins if the batter is evenly distributed. Bake for 22 minutes and allow to cool before adding the cream cheese frosting.
  6. Make the frosting by adding 1.5 cups of maple sugar to a spice grinder and grind until a fine powdered sugar is made. In a separate bowl, beat the butter with a hand mixer for 20 seconds. Add the cream cheese and beat for 30 seconds. Carefully add the powdered maple sugar a few tablespoons at a time and beat until it is well incorporated. Allow cream cheese frosting to chill in fridge until it’s time to pipe on cupcakes.
  7. Add the frosting to cupcakes and enjoy. Store leftover cupcakes in the fridge for 2 days.

Recipe Video

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