Tuesday, November 11, 2014

Pumpkin Cupcakes with (Non dairy) Maple Frosting; GF/Grain Grain Free

Pumpkin cupcakes are a great fall or holiday dessert, as they have all the flavors of traditional pumpkin bread but in a lighter, cuter, portable form.These GF/DF/Grain Free Pumpkin Cupcakes are moist and flavorful made with pumpkin puree, ground cinnamon, ginger, nutmeg and allspice and are frosted with a DF Maple Cream Cheese Frosting. Of course if you prefer you can leave the frosting off and eat these yummy cup cakes plain for breakfast as well.






Pumpkin Cupcakes With Maple Frosting


Recipe: Makes 12 cupcakes

Ingredients:

Cupcakes:
  • 2 cups almond flour
  • 1 cup pumpkin puree 
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup honey
  • 1/2 cup non dairy milk  Note: I used coconut milk, but feel free to use whatever non dairy milk you like.
  • 2 large eggs, lightly beaten
Frosting:
  • 2 cups powdered sugar, more if needed
  • 1/3 cup chilled soft non dairy cream cheese Note: I used the "Daiya" brand plain cream cheese alternative
  • 3 tablespoons pure maple syrup
Preparation:

Cupcakes:
  1. Preheat oven to 375 degrees. Line a 12 muffin pan with cupcake liners.
  2. Combine all cupcake ingredients in a blender or food processor. You can mix by hand, but I prefer to blend it. It make the almond flour finer, less grainy and provides a better, smoother texture for the cupcakes. 
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating the pan once. 
Frosting:
  1. Pour the powdered sugar into a clean mixing bowl and add the cream cheese. Start beating to combine the cream cheese and sugar. Add maple syrup a tablespoon at a time, just until the frosting is soft and smooth. You may not need all 3 tablespoons.
  2. Beat on medium-high for a minute or two until the frosting is glossy, fluffy and smooth. Cover and chill as the cupcakes cool.
  3. Use a clean knife to frost the cupcakes.
  4. Sprinkle a little additional cinnamon on the cupcakes.
  5. Chill in the fridge briefly to set the frosting. ENJOY!!!
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    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday
    Gluten Free Fridays, Inspiration Monday, Melt In Your Mouth Monday, Motivation MondayHearth and Soul, Weekend Retreat, Foodie Friends Friday


23 comments:

  1. I am not df and just wondering if I can use regular milk and cream cheese.

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    1. Yes, definitely! That should work just fine! Enjoy and thanks for stopping by!

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  2. These look amazing. I just opened a can of pumpkin and needed to make something with it!

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    1. Enjoy the cupcakes and thanks for stopping by!

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  3. These look awesome! Thanks for sharing! Love a good pumpkin recipe, and of course cupcakes are always welcome :)

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  4. These look delicious! I love the presentation. I'm so happy to have found a dairy free maple frosting!

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    1. Thanks so much for stopping by and enjoy the yummy frosting!

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  5. These sound wonderful and look too good to eat. Would be great for a healthy snack. Thanks for sharing on Real Food Fridays. Pinned & twitted.

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    1. Thanks Marla and thanks as always for hosting Real Food Fridays!

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  6. These look like a great snack (even without the frosting!) I like using almond flour. (Real Food Fridays)

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    1. Thanks Abi! Look forward to Real Food Friday weekly to see all the wonderful recipes!

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  7. These look really yummy, I'm not GF or DF but you can't argue with the goodness that is in these! Yummy!

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  8. Your cupcakes look delicious! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. Thank you Miz Helen! Thanks for hosting Full Plate Thursday as well! Always a fabulous array of recipes!

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  9. Yum! I've never used almond flour before, but I'd be willing to try with these! I like the Daiya brand myself for my dairy-free daughter. So glad to find you on Motivation Monday.

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  10. Meredith, thanks for stopping by! Hope you and your daughter enjoy making and eating these cupcakes! Best, Phyllis

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  11. How do you get the frosting to pipe? When I made these, they were delish, but the frosting would not pipe at all, more like a glaze than a fluffy frosting. I added plain gelatin in hopes of firming it up, but it didn't help in any way. Thanks!

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    1. Try adding additional powdered sugar and less maple syrup and beating for a little longer to get the frosting fluffy. Thanks for stopping by and glad you enjoyed the cupcakes! Best, Phyllis

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  12. Your cupcakes sound amazing! I love how you have maintained such a great recipe keeping it so allergy free! If you had a spare moment, I would be delighted if you'd drop this (and anything else you'd like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/

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  13. What lovely cupcakes - they look just beautiful and sound delicious! Thank you for sharing them with us at the Hearth and Soul hop. Pinned and will tweet :-) Happy Thanksgiving!

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  14. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
    -Cindy

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