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My kitchen was SOOOOOOOO hot on Thanksgiving morning. I can’t imagine what it would have been like if I’d been roasting a turkey too. My first batch of cupcakes were too dense; the second time around I swapped out pumpkin puree for pumpkin butter and they came out perfect. The frosting, however yummy, started “melting…” The chilling made it a bit lumpy. [But so were our stomachs after devouring.]

[gluten free]

To make a non-gluten-free version, simple omit xanthan gum and use regular all-purpose flour.

pumpkin cupcake with maple frosting and maple-glazed pecansWhat you need:


  • 1 1/2 c all-purpose gluten-free flour
  • 1 c cane sugar
  • 1/4 c brown sugar
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp fleur de sel (French sea salt)
  • 1/2 c EVOO
  • 1/2 c of pumpkin butter
  • 2 eggs
  • 1 tsp spiced rum
  • 1 tbs Devo Olive Oil Vermont Maple Balsamic

Maple Frosting:

Maple Pecans:

What you do:


  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners. (either 12 large or 24 mini)
  • In large mixing bowl, whisk sugar, flour, xanthan gum, baking soda, baking powder, cinnamon and salt.
  • In small mixing bowl, whisk oil, pumpkin butter, rum, balsamic and eggs.
  • Add wet mixture to dry, stirring to combine.
  • Divide cupcake batter evenly.
  • Bake 20-23 minutes (for large, 10-13 for mini)
  • Cool.


  • Add ingredients to mixer and mix until combined.
  • Chill until ready to frost.

Maple Glazed Pecans:

  • Heat sauté pan over medium-high heat.
  • Add nuts, honey, balsamic and salt.
  • Cook, stirring frequently, until caramelized and toasted, about 3 min.
  • Allow to cool.


  • Pipe frosting onto cupcake.
  • Top with 2-3 pecan pieces.