Deliciously moist pumpkin cupcakes which are full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!
In my opinion, fall is too short a season. It may last the same as all the others, but living in the south, summer seems to get most of the glory. If only summer were my favorite out of them all, but I’m honestly tired of the 90+ degree heat. Give me cooler weather, chunky sweaters, hot drinks, leaves crunching under my boots, and pumpkin spice everything, and I’m a happy girl!
Most people set aside such a small portion of the year to enjoy pumpkin, but not me. I keep cans of pumpkin puree on hand all year long, you know, for that random day in March when I just NEED me some pumpkin pancakes. So, of course this pumpkin lover is already taking full advantage of the season making all the yummy pumpkin-y things and these cupcakes are no exception. They’re more decadent than a muffin, yet easier to make than a cake! I love cake, but I like making cupcakes because using paper liners makes clean-up a breeze…they even serve as disposable “plates” too!
I paired these cupcakes with cream cheese frosting, because what doesn’t go with cream cheese?! 😋 I included two different recipes, a maple sweetened frosting and a more traditional cream cheese frosting made with powdered sugar. They’re both delicious, but I find the powdered sugar version works better for piping.
These cupcakes are the perfect dessert to celebrate this beautiful season! Soft pumpkin spice cake topped with creamy frosting and a simple sprinkle of cinnamon is just the yummiest combo, friends! Share them with your friends and family or omit the frosting and you have most moist and delicious muffins!
Please give them a try and let me know how you enjoyed them!Print
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