As much as I love a good pie, pumpkin pie has never really been my go-to dessert on Thanksgiving. My mom makes a real mean pumpkin roll every year, so that may have a little something to do with my dessert preferences. Either way, the point I’m trying to make here is that it’s always nice to have options other than pie, since pie isn’t for everyone.
These pumpkin spice cupcakes are a must-make for your Thanksgiving, Friendsgiving, and fall festivities. These light and fluffy cakes are topped with a big dollop of [no, not Daisy] fluffy, marshmallow-y, meringue-y frosting. You have got to try these things!
I would say a cream cheese frosting would be a nice alternative, but I’m pretty confident these cupcakes and the Seven Minute Frosting are the perfect pair.
I use King Arthur Gluten Free flour for all of my baking and absolutely love it!
Gluten Free Pumpkin Spice Cupcakes
Ingredients
Dry Ingredients
- 1/2 cup all purpose flour (gluten free)
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 2 eggs
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
Seven Minute Frosting – See my blog post for frosting recipe!
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, combine all dry ingredients.
- Using your stand mixer (or hand mixer), mix all wet ingredients on low speed until combined.
- With your mixer on low speed, slowly add dry ingredients to wet ingredients until all ingredients are mixed together.
- Line cupcake pan with silicone liners or grease the pan, whichever you prefer, then evenly pour batter into all 12 cupcake cavities. Do not use regular paper cupcake liners—the cupcakes will stick to the liners.
- Bake for 18 minutes.
- Once your cupcakes are cooled, make your frosting and top each cupcake. It is best to store the cupcakes in the fridge if you are not going to eat right away.