Ingredients
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
- 4 oz dairy-free cream cheese, room temperature (I use this)
- 1/2 cup palm shortening
- 1 cup powdered sugar (I use this)
- Mini pumpkin buckeyes
Instructions
- Preheat the oven to 350 F and lightly grease 6 spaces of a muffin tin.
- 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.
- 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.
- 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!
- 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.
Notes
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
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Fat: 33.8g
- Carbohydrates: 39.9g
- Fiber: 1.4g
- Protein: 3.9g