Name: Pumpkin Spice Cupcakes
Prep time: PTM
Cook time: PTM
Ingredients: 2 cups gluten-free flour blend (i.e. Bob's Red Mill All-Purpose Baking Flour); 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ground cloves; 1/2 tsp ground ginger; 1/4 tsp allspice; 3/4 cup brown sugar; 1 cup canned pumpkin; 1 cup unsweetened non-dairy milk; 1 tsp vanilla; 1 TBS lemon juice; 3 TBS molasses; 1 8 oz non-dairy cream cheese (i.e. Tofutti Better Than Cream Cheese); 1/4 cup maple syrup; 1 tsp vanilla

Pumpkin Spice Cupcakes

Nobody will believe these moist and delicious cupcakes are gluten-free and low-fat. They aren’t overpoweringly sweet like so many cupcakes out there, which is one of my favorite things about them.

CourseBaked Goods, Cupcakes, Dessert

Ingredients

2 cups gluten-free flour blendi.e. Bob’s Red Mill All-Purpose Baking Flour
2tsp baking powder
1tsp baking soda
1/4tsp salt
1tsp cinnamon
1/2tsp nutmeg
1/2tsp ground cloves
1/2tsp ground ginger
1/4tsp allspice
3/4cup brown sugar
1cup canned pumpkin
1cup unsweetened non-dairy milk
1tsp vanilla
1TBS lemon juice
3TBS molasses
18 oz non-dairy cream cheesei.e. Tofutti Better Than Cream Cheese
1/4cup maple syrup
1tsp vanilla

Instructions

Preheat oven to 350. Lightly oil 2 muffin pans, or fill with paper liners.
Whisk together dry ingredients in large bowl.
In a medium-sized bowl whisk together pumpkin, non-dairy milk, vanilla, lemon juice and molasses until smooth.
Add wet ingredients to dry and stir until combined and most of the lumps are gone. Scoop into muffin cups.
Bake 18-20 minutes, moving individual muffins to cooling rack once removed from the oven. Cool completely before frosting.
To make frosting, combine Tofutti Better Than Cream Cheese (in the yellow and white tub. The blue one is hydrogenated – stay away!), maple syrup and vanilla. You may mix by hand, but I like the whipped texture you get from using a mixer. I used my KitchenAid Stand Mixer but a hand mixer would work too.

Recipe Notes

If you don’t care to make these cupcakes gluten-free, whole wheat pastry flour should work just fine.

Use 1 TBS pumpkin pie spice if you’d rather not bother measuring out the cinnamon, nutmeg, allspice, ginger and cloves.