Pumpkin Cupcakes
The best cupcakes ever! They are so fluffy and delicious!
Ingredients
The Pumpkin Muffins
- 2,4 dl coconut sugar 1 cup
- 2 tablespoons maple syrup
- 3 eggs
- 1,2 dl vegetable oil 1/2 cup
- 2 teaspoons vanilla extract
- 2,5 dl pumpkin puree 1 cup
- 2,5 dl oat flour 1 cup
- 2,5 dl gluten-free flour mix 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 2 teaspoons pumpkin spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamon
- 2 dl lactose-free or dairy-free milk 3/4
The Frosting
- 3,3 dl lactose-free whipping cream 1 3/8
- 200 g lactose-free light cream cheese 7 oz.
- 3,5 dl confectioner´s sugar 1 1/2 cup
- 2 teaspoons ground cinnamon more to sprinkle on top
Instructions
The Pumpkin Muffins
- In a bowl mix coconut sugar, maple syrup, eggs, vegetable oil and vanilla extract until smooth.
- Then add the pumpkin puree and stir.
- In another bowl mix flours, baking powder, baking soda and spices together.
- Add half of the flour-mixture to the batter and half of the milk at the same time. Mix until smooth. Then add the remaining flours and milk and stir.
- Divide the batter evenly into muffin tins lined with liners, fill each 3/4 full.
- Bake at 350 degrees/ 180 in Celsius for about 15-20 minutes, until a toothpick inserted to the center comes out clean.
- Cool completely.
The Frosting
- Whisk the whipped cream until fluffy. Add the cream cheese and stir slowly until free of lumps.
- Add the maple syrup, confectioner’s sugar and cinnamon and mix until the frosting is smooth.
- Frost the muffins with a piping bag or just scoop frosting on them. Sprinkle some cinnamon on top.
- Enjoy!:)
Notes
Store in the refrigerator (about five days).