Delicious gluten-free pumpkin spiced cupcakes topped with a maple cream cheese frosting make a perfect fall dessert—fun, festive, and made with ingredients you can feel good about enjoying.
Autumn is one of the best seasons for baking, and these Gluten-Free Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting capture everything that makes fall so cozy: warm spices, pumpkin puree, and a creamy, slightly sweet frosting. I recently brought these cupcakes to a family day at the pumpkin patch—complete with hay rides, corn mazes, and plenty of cider—and they were an absolute hit. Children and adults alike loved them, and they were the perfect way to end a crisp, fun day outdoors.
The cupcake batter blends almond flour with pumpkin pie spices, cinnamon, and a touch of brown sugar for balance. The maple cream cheese frosting is silky and just sweet enough, with the rich flavor of real maple syrup. Together they produce a cupcake that’s moist, warmly spiced, and perfect for seasonal gatherings, classroom parties, or a cozy night-in treat.
These cupcakes are surprisingly easy to make. The batter comes together quickly in a few bowls with simple mixing, and the cupcakes bake in about 20–25 minutes. While they cool, whip up the maple cream cheese frosting—beat cream cheese with maple syrup and vanilla until smooth and slightly firm. If you plan to pipe the frosting for a decorative finish, keep it a little stiffer; for a softer spreadable frosting, add a teaspoon or two of almond milk. Decorating with themed sprinkles makes these especially fun for Halloween or fall parties.
Add a couple drops of orange food coloring to the cream cheese frosting while mixing to make orange-frosted cupcakes for a festive look.
Storage and make-ahead tips: the cupcakes keep well covered at room temperature for one day or refrigerated for up to 4 days. If refrigerated, bring them to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes in an airtight container for up to 3 months—thaw overnight in the refrigerator and frost just before serving.
Variations and substitutions: swap almond flour for another nut flour if needed, or use a different neutral oil in place of coconut oil. If you prefer less sweetness, reduce the brown sugar slightly or substitute a granulated sweetener you trust. For a dairy-free frosting, try a cashew-based cream cheese alternative and adjust consistency with a splash of almond milk.
More Pumpkin Recipes You’ll Love
- Healthy Pumpkin Zucchini Bread
- Gluten-Free Pumpkin Spice Donuts
- The Best Almond Flour Pumpkin Bread
- Fluffy Pumpkin Pancakes
- Pumpkin Spice Mug Cake
- Healthy Pumpkin Spice Smoothie
If you make these Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting and enjoy them, please leave a rating and share your photos on social media—it’s wonderful to see your recreations and variations.
Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 12 cupcakes
Ingredients
- 3 cups almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup granulated sweetener (Stevia In The Raw® or preferred sweetener)
- 3 eggs, lightly whisked
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 (15 oz) can 100% pumpkin puree
Maple Cream Cheese Frosting
- 1 (8 oz) package 1/3 less-fat cream cheese (softened)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, brown sugar, and granulated sweetener.
- In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and pumpkin puree until combined.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until smooth and free of clumps. A hand mixer on high for about one minute works well.
- Divide batter evenly among the 12 prepared muffin cups and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then remove to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting: beat the softened cream cheese, maple syrup, and vanilla extract together on high speed until smooth and creamy. If piping, keep frosting slightly firm; for a smoother spreadable frosting, add 1–2 teaspoons of almond milk as needed.
- Transfer the frosting to a pastry bag or spread with a knife. Frost each cooled cupcake, top with sprinkles if desired, and serve.
Nutrition
Serving: 1 cupcake | Calories: 361 kcal | Carbohydrates: 21.9 g | Protein: 10.8 g | Fat: 26.6 g | Saturated Fat: 9.3 g | Sodium: 325.3 mg | Fiber: 4.7 g | Sugar: 13.4 g
Nutrition information is automatically calculated and should be used as an approximation.