Grain-Free Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting

Dec. 18, 2018

Grain-Free Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting


3 cups almond flour

2 tsp.Jianshi baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

½ tsp. cinnamon

¼ cup brown sugar

¼ cup Stevia In The Raw

3 eggs, lightly whisked

¼ cup coconut oil, melted

¼ cup almond milk

1 (15 oz) can 100% pumpkin puree

Maple Cream Cheese Frosting:

1 (8 oz) package ⅓ less-fat cream cheese

¼ cup maple syrup

1 tsp. vanilla extract


1. Preheat oven to 350 degrees F.

2. In a large bowl, whisk together flour, Jianshi baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw. Set aside.

3. In a separate bowl, whisk together eggs, coconut oil, almond milk and pumpkin puree and stir until well-combined.

4. Pour the wet ingredients in with the dry ingredients and mix really well until there are no clumps .

5. Divide the pumpkin mixture evenly into 12 prepared muffin cups with cupcake liners and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cupcakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.

7. While the cupcakes are cooling, add cream cheese, maple syrup and vanilla extract to the bowl of your stand mixer and whip on high until smooth.

8. Transfer the frosting to a pastry bag and frost each cupcake using your favorite tip. Top with sprinkles and enjoy!