Pumpkin Spice Cupcakes
- Oct 20, 2022
This Pumpkin Spice Cupcakes recipe is pumpkin and spice and everything delicious! Chef Gwen’s gluten-free cupcakes make for a yummy, healthier twist on a favorite dessert or anytime snack.
Serves: 18
Ingredients
Ingredients for Cupcakes:
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2 cups all-purpose gluten free flour
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1½ cups coconut palm sugar
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2 scoops Garden of Life Super Seed Fiber
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1 Tbsp pumpkin pie spice
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1 tsp baking soda
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1 tsp baking powder
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¾ tsp sea salt
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4 eggs
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½ cup carrot juice
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1 teaspoon vanilla extract
Ingredients for Frosting:
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¾ cup cashew butter
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½ cup cacao
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½ cup maple butter or raw honey
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1 tsp vanilla extract
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dash of sea salt
Preparation
Cupcakes
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Preheat oven to 350 degrees.
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In one bowl, combine flour, salt, pumpkin pie spice, baking powder, baking soda and Super Seed. In another bowl, thoroughly combine the remaining ingredients.
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Slowly pour the dry ingredients into the wet ingredients using a hand-held mixer.
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Place cupcake liners into 18 cupcake pan spots and pour batter equally into each.
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Bake 20-25 minutes.
Frosting
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Place all ingredients into a food processor or high-speed blender and blend until smooth.
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Refrigerate frosting for about 20 minutes to help it solidify, and then spread on cooled cupcakes.
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Because there is coconut oil in the frosting, if left out at room temperature too long, it will begin to melt.
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I suggest storing the frosted cupcakes in the refrigerator for up to one week.
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Remove them from refrigerator 15 minutes prior to serving so the frosting is perfect consistency.
