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!
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
- Preheat oven to 350 degrees F.
- Line muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients - brown rice flour through sea salt.
- With a pastry cutter or knife, add in the coconut oil by pieces, until the mixture is coarse and sandy in texture.
- Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the batter is smooth.
- Gently scoop the cupcake batter into the liners. Smooth out the tops.
- Bake in the center of a pre-heated oven for 20- 25 minutes, until the tops are firm.
- Cool in the pan only briefly, until the cupcakes are cool enough to handle.
- Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
- While the cupcakes cool, make the Maple Butter Icing.
Maple Butter Icing:
- Pour the powdered sugar into a clean mixing bowl and add the chilled butter.
- Beat together sugar and butter.
- Slowly add maple syrup, 1 Tablespoon at a time, until the icing is smooth. Use up to 4 Tablespoons.
- Beat on medium-high for a minute or two until the icing is glossy.
- Cover and chill.
- Once the cupcakes have cooled for one hour, ice the cupcakes.
- Chill in the fridge briefly to set the icing.