maple pumpkin spice cupcakes

Things I love:

-pumpkin muffins
-pumpkin spice lattes
-new shoes--specifically boots
-candied popcorn

I don't think words can describe how much I love fall. Today's recipe is basically almost everything I love about fall all bundled up into one perfect, little, pumpkin-spiced, magical cupcake. 
Er... a dozen perfect, little, pumpkin-spiced, magical cupcakes.


It's simple.

This recipe takes a few simple steps: you bake up the cupcake base, whip up a creamy frosting, coat some popcorn in magical, maple-y perfection, and then assemble your little cupcakes. There's this glorious pumpkin spice sauce that you can optionally glaze atop your herd of deliciousness. 



It's healthy.

Have you ever considered a cupcake to be healthy? Me neither. But these are special, because they're free of processed sugar and made with much more wholesome and real ingredients than your typical cupcake. As a matter of fact, I reduced the maple syrup by 1/4 cup and increased the pumpkin puree by 1/4 cup to make a shameless breakfast cupcake. Feel free to do so yourself!



It's delicious. 

A moist, cakey base; a smooth, spiced frosting; delightfully sweet and mapley crunch. This recipe screams fall and tastes like heaven. 


Maple Pumpkin Spice Cupcakes

Yield: 12 dozen cupcakes


  • 2 cups almond meal
  • 2 T coconut flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 cup canned pumpkin puree
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 cup softened butter or melted coconut oil
  • 1/2 cup maple syrup


  • 1/4 cup softened butter or palm shortening
  • 2 T coconut oil, melted
  • 1/4 cup cashew butter
  • 2 T maple syrup
  • 1/2 cup coconut sugar
  • 1 T pumpkin pie spice

Topping: maple candied popcorn

Preheat oven to 350 degrees. Combine all the ingredients to make the cupcake base. Whisk together until thoroughly mixed. Divide evenly between 12 lined muffin cups. Bake for 20-25 minutes. Let cool completely before frosting.

For the frosting: Whip together all the ingredients in a stand mixer or with hand mixer until smooth and there are no chunks. Pour into a shallow dish and refrigerate for at least an hour. (You don't have to use a shallow dish, but it makes the chilling process much faster.) Scrape the frosting into the bowl of a stand mixer and whip up for 2 minutes, scraping down the sides halfway through. The color will lighten and the volume will increase. Place the frosting back in the fridge for another 30 minutes.

Assemble the cupcakes by spreading the frosting on with a knife and topping with cooled popcorn. You can drizzle this pumpkin spice syrup on top to add some extra flavor.



Ali <3


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