Pumpkin Spice Cupcakes with Toasted Meringue Frosting

These homemade pumpkin spice cupcakes are light, fluffy, and packed with real pumpkin flavor–perfect for pumpkin lovers! You can’t have a cupcake with out frosting so I topped these spicy cakes with a refined sugar-free meringue that’s toasted to perfection.


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This is my first Autumn on the East Coast and I’m loving every second of it. The colors and the crisp mornings are bringing out so many pumpkin spice recipes that have been circulating in my brain. Like these unbelievably delicious pumpkin spice cupcakes with healthy meringue frosting. I contemplated for like day wether or not I should add chocolate to these cupcakes to make them s’mores pumpkin cupcakes. Ultimately, I decided to keep them simple but if you wanted to throw in some chocolate chips, I don’t think it would be a bad thing…am I right?


If you have never made meringue before it looks and sounds a little intimidating but I assure it’s not!  These cupcakes are actually simple AF and the meringue can be whipped up in a bowl with a $10 hand held electric mixer. As for the perfectly toasted frosting, popping these cakes into the oven on broil for 1-2 minutes will do the trick. You can count on this blog to never do anything too complicated. 😉

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Don’t miss out on so many there delicious recipes on my blog like:

  • Flourless Peanut Butter Cookie Bars – Soft and chewy flourless peanut butter cookie bars have just FIVE ingredients and take just a few minutes to whip up. These dense and delicious cookie bars are loaded with peanut butter and stuffed with gooey chocolate and made without using flour of any kind as well as being gluten-free and refined sugar-free.

  • Healthy No Bake Peanut Butter Pretzel Granola Bars – Healthy no bake peanut butter pretzel granola bars: a simple recipe using just 6 healthy ingredients and made in just one bowl. These delicious snack bars are gluten-free, vegan and refined sugar-free for quick treat that everyone can enjoy.

  • Healthy Caramel Peanut Nougat Candy Bars – These candy bars are layered with cashew nougat, sticky date caramel and covered in decadent chocolate. Be careful though, these gluten-free candy bars are highly addictive!


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Pumpkin Spice Cupcakes with Toasted Meringue Frosting | GF & Dairy-Free

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: snack, dessert

Cuisine: gluten free, dairy free, refined sugar free

Yield: 16 cupcakes

Serving Size: 1 cupcake

Pumpkin Spice Cupcakes with Toasted Meringue Frosting | GF & Dairy-Free

Ingredients

    for the cupcakes
  • 1 c almond flour
  • 1 c gluten free baking flour
  • 1 c pumpkin pureé
  • 1/4 c + 2 tbsp unsweetened applesauce
  • 1/4 c coconut oil, melted
  • 4 eggs, large (room temperature)
  • 1/2 c granulated sweetener (I used Swerve)
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
    for the frosting
  • 2 egg whites
  • 1/2 c maple syrup or honey
  • 1 tsp vanilla
  • pinch sea salt

Instructions

    for the cupcakes
  1. Preheat oven to 350 F and prepare a muffin tin with cupcake liners.
  2. In a mixing bowl, stir together all dry cupcake ingredients and then set aside.
  3. In another bowl, whisk together the eggs, pumpkin, applesauce, melted coconut oil and vanilla. Slowly mix in the dry ingredients until incorporated. Let the batter rest for 5 minutes. Fill cupcake liners about 3/4 full. Bake for 18-20 minutes.
    for the frosting
  1. Place the maple syrup, vanilla and salt into a small pot or sauce pan and bring to a boil and then remove from heat. Meanwhile, use your electric mixer to beat the egg whites until stiff peaks form.
  2. Slowly add the hot syrup mixture to the egg whites while still beating with mixer. Continue mixing until the meringue cools down and stiffens, about 7-8 minutes.
  3. Once the meringue comes together, transfer it to a piping bag and pipe the frosting onto the cupcakes.
  4. Turn oven to hi-broil. Once oven is hot, return the cupcakes to the oven for 1-2 minutes or until frosting is toasted to your liking.

Notes

*cupcakes will burn quickly in the hi-broil oven. Don't leave them in there longer than 2 minutes.

http://peanutbutterpluschocolate.com/pumpkin-spice-cupcakes-toasted-meringue/

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