Pumpkin Spiced Cupcakes for Halloween



This Halloween inspired pumpkin spiced cupcake recipe is both gluten and sugar-free.

Who said Halloween treats have to be bad for you? This recipe is both clean and easy to make and makes the prefect replacement for sugar-filled candy.

We tracked down a delicious recipe, tried and tested by us NOM NOM.

Pumpkin Spiced Cupcake Recipe:

  • 1/3cupof butterwe use grass-fed
  • 1/2tspaluminum-free baking powder
  • 1/2tspbaking soda
  • 1/3cupcoconut flour
  • 1/4tspsea salt
  • 1/2tspvanilla extract
  • 4eggs
  • 1/3cupalmond milk
  • 2tbspagave
  • 1 1/2tsppumpkin pie spice mix (see below on how to make this mix).
  • 1/2cupcanned pumpkin puree(difficult to get in Australia, so make your own puree and make sure to drain all the excess moisture. Otherwise your cupcakes will be too wet and won’t dry).

(Pumpkin Pie Spice Mix: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.

Cream Cheese Spice Frosting
  • 4 oz cream cheese softened
  • 2 tbsp Agave
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice mix


  • Preheat oven to 180 degrees (conventional oven) or 160 degrees for fan-forced oven.
  • Using an electric mixture combine butter, vanilla extract, eggs, pumpkin puree, almond milk and stevia. Mix until thoroughly combined.
  • In a separate bowl combine baking powder, baking soda, coconut flour, sea salt, and agave.
  • Slowly mix wet and dry ingredients.
  • Line a muffin pan with liners.
  • Add a little bit of coconut oil to the liners so the cupcakes will not completely stick to the liners.
  • Bake for 25-30 minutes depending on your oven, check regularly to ensure they are turning golden and rising.
  • Let cupcakes cool before adding the frosting.
  • Mixture together the frosting ingredients.
  • Either using a decorating bag or a ziplock bag, frost the cooled cupcakes.
  • Garnish with pumpkin pie spice.

Enjoy and Happy Halloween.

(recipe c/-Gal on a Mission: https://www.galonamission.com/pumpkin-spice-cupcakes-gluten-sugar-free/)

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Rebecca Wilkinson


Say hello to Bondi Beauty's new Beauty Columnist. Rebecca is a pescatarian, who may yet one day become a vegan. She loves all things beauty, health & travel with a weakness for coffee, and is often found scouring the city for the latest tastes in breakfast smoothie bowls. If you can't find her, or she's not answering her mobile - it's probably because she's hiding in a yoga studio, working on her zen or trying out the latest beauty craze like rubbing smashed avo all over her face. We know, what a waste of smashed avo.

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