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Desserts Food & Drink

Recipe: Pumpkin Spice Cupcakes

October 23, 2016

Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

I’ve been wanting to make some pumpkin spice cupcakes for so long! Though I’m not exactly in the autumnal mood yet, I’ve been craving some cupcakes! When I was looking up recipes, they all contained flour (as most cupcakes do). I don’t really like to eat much gluten, and we think Shane might have a gluten intolerance, so I decided to make some gluten, dairy, soy and sugar free cupcakes instead!

Back at the beginning of the year, I baked my mum a gluten, dairy, soy and sugar free carrot cake for her birthday, since she’s gluten, dairy and soy intolerant, and everyone loved it. The components are pretty similar, so I thought I’d try swap out the carrot for the pumpkin and change up the spices to pumpkin spice flavours instead and they turned out amazing!

Sadly, my icing didn’t work out well this time (I used the same icing I’d used for the carrot cake, but added some cinnamon and orange food colouring, but it curdled and was a complete fail). So I had to make some cream cheese frosting instead (I used the one in this recipe as a guide), though I didn’t make the full recipe so I didn’t have enough, so please don’t laugh at my horrendously piped icing!

Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes Pumpkin Spice Cupcakes

The recipe makes 14 cupcakes.

Ingredients:

2 cups pumpkin, grated
3 large eggs,
1/2 cup maple syrup
1/2 cup coconut oil, melted
1tsp apple cider vinegar
1tsp vanilla extract
2.5 cups ground almonds
1/2tsp ground ginger
2tsp cinnamon
1/2tsp nutmeg
1/4tsp cloves
1/4tsp allspice
1tsp baking powder
1/2tsp baking soda (bicarbonate of soda)

How to Make it:

1. Preheat the oven to 180Β°C and fill a muffin tin with cupcake cases.
2. Whisk the eggs, maple syrup, apple cider vinegar, vanilla extract and melted coconut oil in a large mixing bowl then mix in the ground almonds, baking powder, baking soda, ginger, cinnamon, nutmeg & cloves.
3. Then mix in the grated pumpkin and mix through evenly, then divide the mix between the cupcake cases.
4. Bake in the centre of the oven for 15 minutes, or until they’re cooked through.
5. Once the cupcakes have cooled, pipe the frosting onto the cupcakes and add any garnishes you’d like! Since it’s almost halloween, I just bought a little halloween topping set and sprinkled a few things on top!

Let me know if you make them! I’m so pleased with how they came out and you wouldn’t know they don’t contain any flour, dairy or refined sugar! They are definiely a little less solid than a regular cupcake, so do fall apart a little, but they’re so moist so it kind of makes up for it!

  • Reply
    Lucy
    October 23, 2016 at 6:51 pm

    Wow these sound delicious!! And cakes that fall apart are the best kind right? It just means you have to shove them in that little bit quicker :p xxx
    Lucy @ La Lingua | Life, Travel, Italy

    • Reply
      April
      October 24, 2016 at 7:04 am

      Haha! So true!
      xo April

  • Reply
    Ice Pandora
    October 23, 2016 at 11:22 pm

    Mhmmm go maple syrup! I support healthy version cupcakes c:
    And don’t worry I think the icing still looks pretty yumyum!
    Xx http://icepandora.blogspot.com

    • Reply
      April
      October 24, 2016 at 7:08 am

      Yea, I guess this could be classed as kind of healthy hah!
      xo April

  • Reply
    Darina
    October 24, 2016 at 2:22 pm

    These pumpkin cupcakes look delicious!

    • Reply
      April
      October 25, 2016 at 6:53 am

      They were SO good! And kind of healthy too right?!
      xo April

  • Reply
    georgina goodman
    October 24, 2016 at 2:34 pm

    These look great! They sound perfect for this time of year too – soo autumnal
    http://www.georginadoes.co.uk

    • Reply
      April
      October 25, 2016 at 6:54 am

      They are so perfect for autumn!
      xo April

  • Reply
    stephanie
    October 24, 2016 at 7:27 pm

    They look delicious, I might try to make them this weekend.
    Thanks for sharing this recipe.
    xx Stephanie

    • Reply
      April
      October 25, 2016 at 6:54 am

      Ooh, let me know what you think if you make them! πŸ™‚
      xo April

  • Reply
    Jane
    October 26, 2016 at 10:08 am

    Oh yum, these sound and look so good. Love how you decorated them as well!

    • Reply
      April
      October 26, 2016 at 6:21 pm

      Aww thanks so much! I’m the worst at decorating cakes, so I’m glad you liked it!
      xo April

  • Reply
    Elizabeth Seal
    October 26, 2016 at 2:14 pm

    These look amazing and so perfect for autumn, I can’t wait to try making them! Mmmm I especially love that you’ve dosed it with cinnamon, I can’t get enough of it right now πŸ˜€

    P.S Just wondered if you might be interested! I am currently giving away the Too Faced Grande Cafe Gingerbread palette πŸ˜€ xx

    elizabeth β™‘ ”Ice Cream” whispers Clara

    • Reply
      April
      October 26, 2016 at 6:22 pm

      Ooh I hope you do make them! They’re so nice!
      xo April

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