Maple Cupcakes with Pumpkin Cream Cheese Frosting, Pecan Praline Topper

Maple cupcake pumpkin buttercream pecan praline title

Ingredients (makes 1 dozen cupcakes):

  • 1 1/2 Cups GF flour blend
  • 1 Cup non-dairy milk
  • 3/4 Cup sugar
  • 2 Tablespoon maple syrup
  • 2 Tablespoons apple sauce
  • 2 teaspoons baking powder
  • 2 teaspoons maple extract
  • 1 1/2 teaspoons xanthan / guar gum OR ground chia seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Pumpkin Cream Cheese Frosting
  • 8 oz non-dairy cream cheese (want to make your own? check out my easy recipe here!).
  • 2 Cups confectionery sugar
  • 1/4 Cup non-dairy butter
  • 1/4 Cup non-dairy creamer
  • 2 Tablespoons pumpkin puree
  • 1/4 teaspoon salt
Pecan Praline Topper
  • 1 Cup pecans, roughly chopped
  • 4 Tablespoons maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg


  1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, sugar, salt, baking soda, baking powder, xanthan gum,  and stir until blended.  Mix in your non-dairy milk, apple sauce, maple syrup, maple extract, and stir until fully combined.
  2. Line your cupcake tin with paper liners and spray with non-stick spray.  Fill each tin 3/4 full and pop them in the oven for 20-25 minutes.  (While your cupcakes are baking prepare your frosting and pecan praline!)  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!
  3. To make the pecan praline cover a baking sheet with parchment paper and spray with non-stick spray.  Add your pecans, drizzle the maple syrup, and sprinkle your spices into a mixing bowl and stir until the walnuts are fully coated.  Pour the mix onto your prepared baking sheet and pop it in the oven for 5-10 minutes (the syrup will be bubbling and thick).  Let cool!
  4. In your stand mixer add your cream cheese, butter, and 2 Cups confectionery sugar, and mix on low-medium (I cover my mixer with a towel so I don’t powder the kitchen..or myself!).  Once combined, add in your creamer, pumpkin, and salt..  Mix until smooth and creamy.  It’s okay, I know it’s tempting – taste a bite and adjust any seasonings as necessary.
  5. Once your cupcakes are done baking be sure to let them cool completely!!   Once they are cool pipe your cupcakes as you wish and top with your pecan praline!
  6. Enjoy eating whole!Maple cupcake pumpkin buttercream pecan praline label

1 Comment

  1. Pingback: Recipes for a mindblowing Thanksgiving | Eating Whole

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