Ingredients
For the cupcakes:
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
For the caramel cream cheese frosting:
• 4 oz cream cheese, softened (or dairy-free alternative)
• 2 tbsp butter or coconut oil, softened
• ½ cup powdered sugar or erythritol
• 2 tbsp homemade or sugar-free caramel sauce*
• ½ tsp vanilla extract
*Make your own quick caramel: Simmer 2 tbsp maple syrup + 1 tbsp coconut milk + 1 tsp coconut oil for 5 mins until thickened. Cool before using.
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 10–12 cupcake liners.
- In a large bowl, whisk pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Divide batter evenly into liners (about ¾ full).
- Bake 18–20 minutes, until a toothpick comes out clean.
- Let cool in pan 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
7. Beat cream cheese and butter until smooth. Add powdered sugar, caramel sauce, and vanilla. Whip until light and fluffy.
8. Once cupcakes are fully cooled, pipe or spread frosting on top. Drizzle with extra caramel if desired!
✨ Perfect for fall gatherings, Thanksgiving, or a cozy weekend treat!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 45 mins , Servings : 12 cupcakes , Calories : 160 , Net Carbs: 14g , Fats: 10g , Protein: 3g