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.
Course: Dessert
Cuisine: American
Keyword: cupcakes, pumpkin
Author: Ciarra Siller
Ingredients
For the Cupcakes
1cupalmond flour
1 cupgluten free baking flour
1cuppumpkin puree
¼ cup and 2 tbspunsweetened apple sauce
¼cupcoconut oilmelted
4eggsroom temp
½cupgranulated sweetenerI used Swerve for this
2tspvanilla extract
2tspcinnamon
2tsppumpkin pie spiceI suggest buying it premade, but it's a combo of cinnamon, nutmeg, cloves, allspice and ginger
2tspbaking powder
1tspbaking powder
¼tspsalt
For the Frosting
2egg whites
½cupmaple syrup or honey
1tspvanilla
1pinchsea salt
Instructions
Preheat oven to 350 F and prepare a muffin tin with cupcake liners.
In a mixing bowl, stir together all dry cupcake ingredients and then set aside.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.
Begin to make your frosting. 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. 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.
Once the meringue comes together, transfer it to a piping bag and pipe the frosting onto the cupcakes. 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.