Melt in Your Mouth Almond Flour Pumpkin Cupcakes (or Muffins)
Get ready to bite into a small slice of heaven. These almond flour cupcakes melt in your mouth and are loaded with seasonal fall flavors. Decorate them with a tasty frosting and garnish them for the season. You'll see I made chocolate cobwebs garnishes to help celebrate Halloween (optional).
Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
In a large mixing bowl, whisk together the almond flour, cornstarch, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined, then spoon the cupcake batter into the prepared muffin tin.
Bake at 350° F for 19-23 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and let cool for a few minutes in the pan, then remove the cupcakes to cool on a wire rack.
To make the frosting, add the softened butter to a large bowl. With a standing mixer, beat the butter until smooth and creamy. Add the salt and vanilla and beat until combined, then, add the powdered sugar, a half of cup at a time, until very smooth. Add 1-2 tablespoons of milk until you reach the desired consistency. Pipe frosting on the muffins once they have fully cooled.
Chocolate Cobwebs (optional)
Melt the chocolate chips over a double boiler. You can also place the chocolate chips in a microwave safe bowl and microwave in 30-second increments, stirring in between, until fully melted.
Place the melted chocolate in a piping bag and pipe cobweb designs on a piece of wax paper or parchment paper. Let harden completely in the refrigerator or freezer.
Place the cobwebs on your cupcakes just before serving.*
Please note nutrition information calculated without frosting and cobweb chocolate garnish.Use pure pumpkin puree in this recipe. Do not use pumpkin pie mix because it already contains spices and sugar.Start checking your cupcakes at 18 minutes, Insert a toothpick into the center, if it comes out clean, the muffins are done.You can make this recipe dairy free by using a dairy-free butter and a dairy-free milk alternative in the frosting. The muffins themselves are already dairy free.If you don’t have cornstarch, you can also use arrowroot flour in this recipe.I frosted these muffins / cupcakes using a 1M (open star) tip.*Note about the chocolate cobwebs: Chocolate melts extremely quickly, even at room temperature, so if you don’t plan on serving these cupcakes right away, you will want to use almond bark or candy melts instead which will keep their shape.