This easy recipe makes six cupcakes, but you can easily double it and make twelve of them. These cupcakes are amazing. They’re one of my favorite pumpkin desserts. They are tender and fluffy, delicious even without the frosting. However, the creamy frosting makes them superb and is easy to mix by hand, so I highly recommend using it!
Recipe Card
For the Cupcakes:
Eggs: I use large eggs in most of my recipes, this one included. Pumpkin puree: Make sure it’s pure pumpkin puree and not sweetened pumpkin pie filling. Unsalted butter: I love using creamy European butter, but any butter will be great. Sweetener: I use stevia. You can replace it with a granulated sweetener if you wish. In the frosting, you should replace it with a powdered sweetener to ensure a smooth texture. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cinnamon: Make sure it’s fresh. Coconut flour: Since it’s highly absorbent, I recommend measuring it by weight and not by volume. Each gram makes a difference. Baking powder: Make sure it’s fresh and not expired, and if you need it to be gluten-free, verify that as well.
For the Frosting:
Cream cheese, pumpkin puree, stevia, cinnamon, and vanilla extract. Simply mix together all the ingredients in one bowl. I typically start with the liquid ingredients (eggs, pumpkin puree, butter, stevia, and vanilla) and then gradually add the dry ingredients (cinnamon, coconut flour, and baking powder). Scoop the mixture into lined and greased muffin cups. It’s best to use foil liners to minimize the risk of sticking. Bake the cupcakes in a preheated 350°F oven for about 25 minutes. A toothpick inserted into one of them should come out clean. Cool them completely, then frost them.
