If you’re in the mood for an easy, delicious, festive looking fall dessert, here’s just the thing. The cupcakes are a one-bowl recipe and so is the frosting. The fluffy cinnamon cream cheese frosting complements the moist, earthy pumpkin cupcake and the combo is heavenly.
If you think they bear a close resemblance to my pumpkin muffin recipe you’re correct. Actually you might be interested in going to the muffin recipe to see how these were developed.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting - Low Carb, Gluten Free, Sugar Free
Serves: 18 cupcakes
Ingredients
- For the cupcakes:
- paper liners or oil or butter for greasing tin
- 8 eggs
- 1 15 oz. can (or box) pumpkin puree (not pumpkin pie mix)
- 8 Tablespoons unsalted butter melted and cooled
- 3/4 cup coconut flour
- 2 cups almond meal
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice (optional)
- 1 - 1 1/4 cups xylitol, or to taste
- 2 teaspoons vanilla
- For the Frosting:
- 12 ounces cream cheese (block kind not whipped), softened but still cool
- 7 tablespoons unsalted butter, softened but still cool
- 1 teaspoon vanilla
- 1 1/2 cups xylitol, or to taste
- 1 teaspoon cinammon
Instructions
- Make the Batter:
- Put 18 liners in tins or grease with butter or oil . Preheat oven to 350°.
- Batter may be mixed by hand, with an electric mixer, or a standing mixer.
- Put eggs in a large bowl and beat. Add pumpkin and blend in. Add all other ingredients and mix well. Taste for sweetness and add more xylitol as necessary.
- Divide batter evenly between 18 cupcake cups. Batter should come just to the top of the tin but under the top of the paper liner.
- Bake for 20-25 minutes or until cupcakes feel a little firm to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make the Frosting:
- While the cupcakes are baking, make the frosting.
- Put all ingredients in a medium bowl or the bowl of a standing mixer. Beat with an electric mixer or standing mixer until fully combined and light and fluffy. Frosting should be spreadable but not so warm that it starts to melt. Refrigerate covered, if necessary, until ready to use. May need to let stand for a few minutes after removing from the refrigerator to soften a little.
- Top cupcakes with frosting. Keep refrigerated until ready to serve.
I made these tonight with the base recipe (which I love) only chocolate…..had not found a low carb chocolate cupcake recipe I liked….the closest being too spongy and not moist enough….they are superb…just omit the various spices and add cocoa plus a few tablespoons of water/cream to make up for the dry cocoa….now I have a wonderful pumpkin spice AND chocolate cupcake recipe….thanks!
Hi Tina,
Thank you for letting me know. So glad you were able to use this as the basis for a chocolate cupcake you like!