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Pumpkin Spice Mini Cupcakes

Pumpkin Spice Mini CupcakesThese little bite size pumpkin spiced treats are so yummy! Taste and smells of Autumn. Our Aussie dog Titan loves them too as a special treat! He gets the ones without the frosting! Although he does love licking the spoon just like we did when we were kids, oh yeah, we still do! Not too spoiled is he? :)


Titan loves his mommy's Pumkin Spice cupcake treats too!! 


Preheat oven to 350


Insert your cupcake fillers into a little muffin pan or you can always make these BIG cupcakes!  Just bake them about 5 to 10 minutes longer depending on your oven!  (always use your handy toothpick to check!)



3/4 Cup Grass Fed Butter softened

2 1/2 Cup powdered Stevia

3 Eggs

1 Can Pumpkin

2 1/3 cup Gluten Free Flour (I used Bob Red Mills 1 to 1 Gluten Free Baking Flour)

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

3/4 Teaspoons Kosher or Sea Salt

1 /2 Teaspoon Ginger

1 Cup Butter Milk (here's what I do in place of this ingredient - Almond Milk with a squeeze of lemon, let it sit for about 5 minutes).

Cream Cheese Butter Frosting:

1 8 oz Pkg. Cream Cheese

1/2 Cup Grass Fed Butter Softened

4 Cups Organic Powdered Sugar (I use organic because it has Tapioca Starch NOT corn!) I also didn't have quite 4 cups of the sugar left and it turned out just fine.

1 Teaspoon REAL Vanilla

2 Teaspoons Cinnamon

I mix my frosting in stand mixer, creaming butter and cream cheese, add vanilla and sugar then cinnamon.  Use a pipping bag or a large plastic zip lock bag snipping off a small end.


With Stand or Hand Mixer - Cream butter with sugar, add in eggs one at a time, add in pumpkin.  Mix together dry ingredients.  Add dry ingredients slowly mixing in with the Almond milk until all combined.

Pour into cupcake fillers and bake for 20 minutes.

Allow to cool before frosting then enjoy! And don't forget your canine friend's treat!!  :)

Happy Autumn! 

Gluten Free Lady