Gluten-Free Pumpkin Spice Cupcakes with Maple Bourbon Cream Cheese Icing

Indulge in these gluten-free pumpkin spice cupcakes topped with a luscious maple bourbon cream cheese icing. Perfect for fall gatherings or any time you crave a delicious treat!

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1/2 teaspoon vanilla extract

Instructions:

Setting the oven to 350F 175C and putting cupcake liners in a muffin tin

Mix the coconut flour, baking powder, baking soda, spices, and salt in a large bowl with a whisk

Mix the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Fill up about three quarters of the way to the top of each muffin cup with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, let the cupcakes cool all the way down

While the cupcakes cool, get the icing ready: Beat cream cheese in a bowl until it's smooth

After you add the bourbon, vanilla extract, and maple syrup, keep beating until the mixture is fluffy and well mixed

The maple bourbon cream cheese icing should be spread on the cupcakes after they have cooled

Have fun with your rich gluten-free pumpkin spice cupcakes!