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Pumpkin spice cupcake with meringue frosting
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Gluten Free Pumpkin Spice Cupcakes

Servings: 12 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.