Gluten Free Pumpkin Pie Cupcakes

I am back in the baking mode! There's something about fall, the shorter days, the crisp chill in the air and the time to be sorta home-bound, surrounded by warmth and cozy tidings. Thats where baking falls into play for me. I've been a busy lady at work giving clients Pumpkin Facials so I needed to execute pumpkin somewhere else in my life! Pumpkin everything this time of year is just so fun! I really wanted to bake something this time around a bit more indulgent than I normally make and post here on Dwell in Beauty. I figured it is pumpkin season right now, and thanksgiving is just around the corner. What better way to celebrate both than with a gluten free pumpkin pie cupcake platter? I have to say, that I was pleasantly pleased with my recipe and how the end result turned out! For the record, there are times I get a great idea for a recipe in my head but if it isn't blog worthy, I'll never post it here. It has to knock my socks off to get a space on the web. These little pumpkin treats sure fit the bill. Yes they are indulgent but they are significantly healthier than a regular cupcake out there. Gluten-free, protein packed, fiber packed and all bound together by delicious pumpkin! Yummmm! These cupcakes really are so delicious. Can't wait for you to try...

Cupcake Ingredients:

1 15oz can of organic pumpkin
2 c almond flour
1/2 c coconut flour
1/2 c coconut sugar
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp sea salt
1 1/2 tsp baking powder
2 eggs
1/2 c milk
1 tsp vanilla

Directions for Cupcakes:

Preheat the oven at 375 degrees

In a mixing bowl, mix all the dry ingredients together: almond flour, coconut flour, coconut sugar and baking powder. Then toss in the spices, cinnamon, ginger, cloves and sea salt. Turn the mixer on low and mix thoroughly. Next, add the eggs, milk, vanilla then the pumpkin. Mix until all ingredients are blended together well. Spoon the mixture into paper cups placed inside a cupcake pan. Bake cupcakes for 25 minutes or until a toothpick inserted comes out clean.

Directions for Frosting:

1 Package of Cream Cheese (room temperature & grass fed)
1/2 c Butter (room temperature & grass fed)
1/2 c whipped honey

While the cupcakes are baking this is the perfect time to whip up the frosting. Use a blender for this process. Toss in the cream cheese, butter and whipped honey. Mix until smooth and creamy. Set aside and frost on cupcakes once they have cooled.

Makes 12 delicious cupcakes