Delicious gluten-free pumpkin spiced cupcakes topped with maple cream cheese frosting make a perfect fall dessert—fun, festive, and made with ingredients you can feel good about.
Fall is one of the best seasons for baking, and these pumpkin spiced cupcakes are a seasonal favorite. Light, moist, and full of warm spices, they get an irresistible finish from a smooth maple cream cheese frosting. I baked them for a day at the pumpkin patch with friends and family—hay rides, corn mazes, and plenty of apple cider—and they were a huge hit with both kids and adults. These cupcakes are a great choice for parties, school events, or a cozy treat at home.
What makes these cupcakes especially appealing is the flavor profile: pumpkin puree combined with pumpkin pie spice, cinnamon, and a touch of brown sugar, all baked into a tender almond-flour base. The maple cream cheese frosting adds a naturally rich sweetness and creamy texture that balances the spices. Because the recipe uses almond flour and is grain-free, it’s a nice option for anyone looking for gluten-free treats that don’t sacrifice flavor.
These cupcakes are straightforward to make and friendly for home bakers of any skill level. The batter comes together quickly in two bowls—one for dry ingredients, one for wet—and a few minutes with a mixer is all it takes to create a smooth batter. Bake time is short, and once cooled, the cupcakes can be frosted and decorated however you like.
Add a couple drops of orange food coloring to the cream cheese frosting while mixing to make orange-frosted cupcakes—perfect for Halloween or fall-themed gatherings.
I recommend making the frosting while the cupcakes cool. Make sure the cupcakes are completely cool before frosting to avoid a runny topping. For piping, keep the frosting a bit firmer by chilling it briefly; for a spreadable, silky frosting, add a teaspoon or two of almond milk and whip until smooth. Either way, the frosting is forgiving—adjust texture and sweetness to your taste.
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 enjoy these Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting, please leave a rating and share your photos with the hashtag #eatyourselfskinny—I love seeing your recreations!
Pumpkin Spiced Cupcakes with Maple Cream Cheese Frosting
Delicious gluten-free pumpkin spiced cupcakes topped with a maple cream cheese frosting—an ideal fall treat that is both festive and flavorful.
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 12
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 Stevia In The Raw® (or preferred granulated 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
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). 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 Stevia. Set aside.
- In a separate bowl, whisk the eggs, melted coconut oil, almond milk, and pumpkin puree until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth and no clumps remain. A hand mixer on high for about a minute works well.
- Divide the batter evenly among the 12 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 them to a wire rack to cool completely before frosting.
- To make the frosting, add the cream cheese, maple syrup, and vanilla to a mixer bowl and whip on high until smooth and creamy. If the frosting is too soft for piping, chill briefly; if you prefer spreadable frosting, add 1–2 teaspoons almond milk and whip to the desired consistency.
- Pipe or spread the frosting onto the cooled cupcakes, add 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.
Tips, Variations and Storage
- To make the cupcakes dairy-free, substitute a dairy-free cream cheese alternative and a non-dairy milk in the frosting.
- For a less sweet frosting, reduce the maple syrup slightly or add a little more cream cheese to balance sweetness.
- Decorate with seasonal sprinkles, chopped toasted pecans, or a light dusting of cinnamon for an elegant finish.
- Make-ahead: bake the cupcakes up to two days in advance and store unfrosted in an airtight container at room temperature. Frost just before serving for the best texture.
- Freezing: fully baked and cooled cupcakes can be frozen without frosting for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature and frosting.
- Substitutions: if almond flour is unavailable, a different gluten-free flour blend may work but will change texture and moisture. Adjust liquids as needed.
These pumpkin spiced cupcakes with maple cream cheese frosting combine seasonal flavor with simple technique. They’re ideal for fall gatherings, school treats, or anytime you want a warm, spiced dessert. Enjoy baking and sharing them with friends and family this season.