Delicious gluten-free pumpkin cupcakes that taste like autumn. The frosting is amazing – creamy and very flavorful.
These gluten-free pumpkin cupcakes are amazing. They are tender and fluffy, very tasty even without the frosting. But the creamy frosting makes them superb. And a little addictive. So I make just one batch every year. Otherwise, it’s a disaster!
What sweetener to use in these gluten-free pumpkin cupcakes
I use stevia glycerite in these gluten-free pumpkin cupcakes to keep them low carb. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to other stevia products. And I believe that stevia is safe.
If you absolutely can’t stand stevia, you can try replacing it with 1/3 cup of your favorite granulated sweetener, either a granulated low carb sweetener, sugar, or coconut sugar. If you do, check the batter. You might need to add a little water if it’s too dry. Please keep in mind that I only tested this recipe with stevia.
Use foil liners
It’s best to use foil liners when baking these gluten-free pumpkin cupcakes. It’s been my experience that coconut flour baked goods stick to paper liners, even if well-greased.
Is this a healthy recipe?
I think it’s healthy for a cupcake. Coconut flour is superior to wheat flour. Eggs, pumpkin, and butter are all healthy, real-food ingredients. As for the sweetener, I believe that stevia is healthier than sugar, especially for those with impaired glucose metabolism.
How to store leftovers
Keep leftover gluten-free pumpkin cupcakes in the fridge, in an airtight container, for up to 4 days. Remove them from the fridge an hour before you plan on enjoying them. They taste much better at room temperature.
More tasty pumpkin baked goods
I love baking with pumpkin this time of year. Pumpkin based baked goods are so fragrant and flavorful. Baking them fills the house with the most wonderful smell! But if you’re too lazy to bake, try this amazing microwave pumpkin mug cake. It’s absolutely wonderful. And this paleo pumpkin bread is incredibly moist and flavorful.
Gluten Free Pumpkin Cupcakes
INGREDIENTS
- Avocado oil for liners
Cupcakes:
- 4 large eggs
- ½ cup pure pumpkin puree
- 4 tablespoon unsalted butter, melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder (gluten free if needed)
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/4 cup pure pumpkin puree
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and spray the liners with oil.
- In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla and cinnamon.
- Whisk in the coconut flour, mixing patiently until very smooth.
- Finally, mix in the baking powder.
- Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
- Transfer the cupcakes to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
- To make the frosting, place the frosting ingredients in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
- Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.
- Leftovers keep for a few days in the fridge. Remove from fridge 30 minutes before serving.
WATCH THE VIDEO:
