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.
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!
I use stevia glycerite in these gluten free pumpkin cupcakes to keep them low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. And I believe that stevia is safe. But in case you want to use another sweetener, here’s a conversion chart. Please keep in mind that I only tested this recipe with stevia.
MY LATEST VIDEOSIt’s best to use foil liners when baking these gluten free pumpkin cupcakes. It’s been my experience that coconut flour baked goods often stick to paper liners.
And if you’re too lazy to bake, try this amazing microwave pumpkin mug cake!
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
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder*
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/4 cup pure pumpkin puree
- 1 teaspoon stevia glycerite
- 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.
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Notes
