Gluten and Dairy Free Pumpkin Spiced Latte Cupcakes



serves / makes 10
10 prep time
25 mins cooking time


For the pumpkin spiced cupcakes:

For the coffee frosting:


  1. Preheat the oven to 180 oC
  2. Line an 8 hole muffin tin with paper cases
  3. In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  5. Add in the flour
  6. Divide between the 8 muffin cases and bake for 25 minutes
  7. Allow to cool completely before frosting
  8. Beat together the dairy free butter, icing sugar and coffee until thick and cream
  9. Pipe onto the top of the cupcakes and sprinkle with a little more cinnamon