Spiced Pumpkin Cupcakes with Maple Cream Cheese Frosting

Satisfying Gluten-Free Pumpkin Spiced Cupcakes topped with a Maple Cream Cheese Frosting make the reliable fall dessert that is fun, festive and made with ingredients you can feel good about eating!

As most of you know, fall is definitely one of the favorite times of the year because of how fun and festive it is, but let's be honest, it is mostly because of all the PUMPKIN recipes A cook get to make! Recently A cook got together with the close friends and their kids for a day at the pumpkin patch full of hay rides, corn mazes and LOTS of apple cider so A cook wanted to make a dessert to sha

The best part about these grain-free cupcakes is definitely the flavor! A satisfying combination of cinnamon, nutmeg and pumpkin spices all mixed with a silky maple-flavored frosting. Now if that doesn't get you excited for fall A cook do not know what will!

What goes in

• 3 cups almond flour
• 2 teaspoons. baking powder
• 1 teaspoon. baking soda
• 2 teaspoons. pumpkin pie spice
• 1/2 teaspoon. cinnamon
• 1/4 cup brown sugar
• 1/4 cup Stevia In The Raw®
• 3 eggs, lightly whisked
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 (15 ounces) can 100% pumpkin puree
• 1 (8 ounces) package 1/3 less-fat cream cheese
• 1/4 cup maple syrup
• 1 teaspoon. vanilla extract

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, brown sugar and Stevia In The Raw®. Hold nearby.
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 (A cook like to use a hand-mixer for this mixing for about a minute on high).
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 (or you can use a hand 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 (if desired) and enjoy!