Gluten Free Pumpkin Cupcakes

Gluten Free Pumpkin Cupcakes

Delicious gluten free pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful. They’re easy to make too, so if you’re still looking for dessert for tonight, give these gluten free pumpkin cupcakes a try!

Gluten Free Pumpkin Cupcakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 15 cupcakes
Ingredients
Cupcakes:
  • 2 teaspoons melted butter or coconut oil for pan
  • 8 large eggs
  • 2 cups (400 grams) canned pure pumpkin puree
  • 1 cup xylitol*
  • 4 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 4 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup coconut flour
  • 1 teaspoon baking soda
Frosting:
  • 2 (8 oz) packages Neufchatel cheese (or reduced-fat cream cheese), at room temperature
  • ½ cup (100 grams) canned pure pumpkin puree
  • ½ cup xylitol
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Line 15 muffin cups with liners and brush the liners with butter or oil.
  2. Place the remaining cupcake ingredients in food processor bowl. Process until well-blended, 1-2 minutes, stopping once or twice to scrape the sides with a rubber spatula.
  3. Using a 4-tablespoon ice cream scoop, transfer the batter into the prepared muffin cups.
  4. Bake 30 minutes, or until set and a toothpick inserted in center comes out clean. Meanwhile, clean the food processor bowl.
  5. Transfer the cupcakes to a cooling rack and cool 30 minutes before frosting.
  6. To make the frosting, place the frosting ingredients in the food processor and process until very smooth and creamy, 1-2 minutes, stopping once to scrape the sides of the bowl with a rubber spatula.
  7. Leftovers keep for a few days in a covered container in the fridge. Remove from fridge 30 minutes before serving.
Notes
*Here’s why I believe xylitol is safe; if you’re not convinced, replace with equal amounts of granulated sugar or coconut sugar. You can also try using honey or maple syrup, but then you would need to adjust the other liquids in this recipe.
Nutrition Per Serving
Serving size: 1 cupcake; Calories: 215; Fat: 11g; Carbohydrates: 9g; Sugar: 7g; Sodium: 279mg; Fiber: 4g; Protein: 8g

Gluten Free Pumpkin Cupcakes

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