Ingredients
Cupcakes
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 2/3 cup chocolate chips
Cream Cheese Frosting
- 1 block cream cheese, softened (I used Neufchatel for 1/3 less fat)
- 1 tbsp softened butter
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and line cupcake tin with liners. Spray liners with nonstick spray.
- In a small bowl, mix together almond flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, whisk together eggs, pumpkin puree, and maple syrup. Add in the coconut oil and vanilla.
- Add the dry ingredients into the wet and stir until fully combined. Stir in chocolate chips.
- Using a cookie scoop, divide evenly into cupcake tin.
- Bake for 18-20 minutes or until toothpick inserted comes out clean.
- While baking, start making the frosting.
- To a large bowl, add the cream cheese and butter and beat together with a hand mixer. You can also use a flat spatula or whisk, but will take more arm work.
- Slowly add in the powdered sugar, cinnamon, and vanilla until all combined and smooth.
- Once cupcakes are completely cooled, frost.
- Store in fridge.
Category: dessert, breakfast, seasonal, gluten-free, pumpkin
Method: oven
Cuisine: American
Diet: Gluten Free
