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Pumpkin Spice Cupcakes (Gluten & Dairy Free)

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
  • Diet: Gluten Free


Units Scale
  • 1/4 cup avocado oil
  • 1/4 cup pumpkin puree
  • 1/3 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 egg (sub a flax egg, see notes)
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup tapioca starch
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice

For the frosting and topping


  1. Preheat the oven to 350 F and lightly grease 6 spaces of a muffin tin.
  2. Using a large bowl, combine the avocado oil, pumpkin puree, coconut sugar, maple syrup, egg, and vanilla extract. Add the dry ingredients and stir until a batter forms.
  3. Using a cookie scoop or ladle, scoop the batter into the muffin tin, filling about three-quarters of the way. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the cupcakes comes out clean. Transfer to a cooling rack and allow to fully cool while you make the frosting.
  4. To make the frosting, add the frosting and shortening to a bowl. Sift in the powdered sugar. Use a hand mixer to whip the frosting until smooth and light. Alternatively, you can use a stand mixer, but a hand mixer helps to keep the frosting from getting overwhipped and splitting!
  5. Frost the cupcakes with the cream cheese frosting, adding the mini pumpkin buckeyes on top for decoration if desired! Serve fresh or keep chilled in the fridge for 3-4 days.


To use a flax egg, combine 1 tbsp ground flax seed and 3 tbsp water. Allow to sit for 5 minutes.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20
  • Cook Time: 15
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 520
  • Fat: 33.8g
  • Carbohydrates: 39.9g
  • Fiber: 1.4g
  • Protein: 3.9g