Pumpkin Spice Cupcakes with Maple Butter Icing


These moist gluten-free, dairy-free cupcakes are just the right sweet pumpkin treat for every occasion.

A hint of spice makes them perfect for tea of coffee. Top with a dollup of my sinful non-dairy Maple Butter Icing and these little cupcakes are dressed up for a delicious holiday dessert.

I love to sprinkle these with a garnish of my Fall Nut and Seed Praline recipe.

This recipe makes 12 full-size cupcakes. Enjoy them as minis for a delicious bite-size treat!

Happy Thanksgiving,




Pumpkin Spice Cupcakes with Maple Butter Icing


1 cup Brown Rice Flour

1/4 cup Almond Flour

3/4 cup Tapioca Starch

1 1/2 cups Sucanat

1 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

1 teaspoon Ground Cinnamon

1 teaspoon Xanthan Gum

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1/2 cup Organic Coconut Oil

1 cup Canned Organic Pumpkin (or Cooked Pumpkin Puree)

2 Organic Eggs, Beaten or Egg Replacer

2 teaspoons Vanilla Extract

Maple (Non-Dairy) Butter Icing: 2 cups Powdered Sugar

1/4 cup Chilled Vegan Butter (or Dairy Butter)

2 tablespoons Maple Syrup


  1. Preheat oven to 350 degrees F.
  2. Line muffin pan with cupcake liners.
  3. In a large mixing bowl, whisk together the dry ingredients - brown rice flour through sea salt.
  4. With a pastry cutter or knife, add in the coconut oil by pieces, until the mixture is coarse and sandy in texture. 
  5. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the batter is smooth. 
  6. Gently scoop the cupcake batter into the liners.  Smooth out the tops.
  7. Bake in the center of a pre-heated oven for 20- 25 minutes, until the tops are firm. 
  8. Cool in the pan only briefly, until the cupcakes are cool enough to handle.
  9. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
  10. While the cupcakes cool, make the Maple Butter Icing.

Maple Butter Icing:

  1. Pour the powdered sugar into a clean mixing bowl and add the chilled butter.
  2. Beat together sugar and butter.
  3. Slowly add maple syrup, 1 Tablespoon at a time, until the icing is smooth. Use up to 4 Tablespoons.
  4. Beat on medium-high for a minute or two until the icing is glossy.
  5. Cover and chill.
  6. Once the cupcakes have cooled for one hour, ice the cupcakes.
  7. Chill in the fridge briefly to set the icing.

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