These are the best cupcakes I have ever baked. Both the muffins and the frosting are super fluffy and so yummy. The perfect combo! These Pumpkin Cupcakes are my new favorite!
These cupcakes are so fluffy that people won´t believe they are gluten-free. My mum just kept saying: “Are you sure you didn´t accidentally put regular flours into these?” My best friend´s family was also so impressed with these cupcakes. They said that the taste was 5/5.
You can use canned pumpkin puree for this recipe or you can make it yourself. Homemade pumpkin puree is easy to make and it has a nice deep flavor.
The recipe is really easy. The prep time to make the muffins is only five minutes. Meanwhile you can make the frosting which is immediately ready to use. It doesn´t need to set in the fridge.
As usual I used less sugar. These muffins are sweetened with coconut sugar and maple syrup. There is some confectioner´s sugar in the frosting. I didn´t want it to be too sweet, so I replaced big part of sugar with a litlle bit of maple syrup. I don´t like overpoweringly sweet cupcakes and to my mind these were perfect.
Even though these might seem like Christmassy Cupcakes, I will be eating these all year long. These Pumpkin Cupcakes are so yummy!
Pumpkin Cupcakes
Ingredients
The Pumpkin Muffins
- 2,4 dl coconut sugar 1 cup
- 2 tablespoons maple syrup
- 3 eggs
- 1,2 dl vegetable oil 1/2 cup
- 2 teaspoons vanilla extract
- 2,5 dl pumpkin puree 1 cup
- 2,5 dl oat flour 1 cup
- 2,5 dl gluten-free flour mix 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 2 teaspoons pumpkin spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamon
- 2 dl lactose-free or dairy-free milk 3/4
The Frosting
- 3,3 dl lactose-free whipping cream 1 3/8
- 200 g lactose-free light cream cheese 7 oz.
- 3,5 dl confectioner´s sugar 1 1/2 cup
- 2 teaspoons ground cinnamon more to sprinkle on top
Instructions
The Pumpkin Muffins
- In a bowl mix coconut sugar, maple syrup, eggs, vegetable oil and vanilla extract until smooth.
- Then add the pumpkin puree and stir.
- In another bowl mix flours, baking powder, baking soda and spices together.
- Add half of the flour-mixture to the batter and half of the milk at the same time. Mix until smooth. Then add the remaining flours and milk and stir.
- Divide the batter evenly into muffin tins lined with liners, fill each 3/4 full.
- Bake at 350 degrees/ 180 in Celsius for about 15-20 minutes, until a toothpick inserted to the center comes out clean.
- Cool completely.
The Frosting
- Whisk the whipped cream until fluffy. Add the cream cheese and stir slowly until free of lumps.
- Add the maple syrup, confectioner’s sugar and cinnamon and mix until the frosting is smooth.
- Frost the muffins with a piping bag or just scoop frosting on them. Sprinkle some cinnamon on top.
- Enjoy!:)