Warm, fluffy pumpkin spice cupcakes topped with a rich espresso frosting — completely dairy-free and naturally sweetened. Perfect for fall gatherings, cozy weekends, or an elevated coffee break.

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Ingredients – Cupcakes (Makes 12)

• 1 ¾ cups blanched almond flour (or 1 ½ cups oat flour + ¼ cup tapioca starch)
• 1 tsp baking soda
• 1 ½ tsp baking powder (aluminum-free)
• 1 tbsp pumpkin pie spice (or: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves)
• ½ tsp sea salt
• ¾ cup pumpkin purée (not pumpkin pie filling)
• ½ cup pure maple syrup
• ¼ cup coconut sugar
• ¼ cup coconut oil or avocado oil, melted
• 2 large eggs (or 2 flax eggs: 2 tbsp ground flax + 6 tbsp water, rested 5 min)
• 1 tsp vanilla extract

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Instructions – Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
2. In a large bowl, whisk together almond flour, baking soda, baking powder, pumpkin spice, and salt.
3. In a separate bowl, whisk pumpkin purée, maple syrup, coconut sugar, oil, eggs (or flax eggs), and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Batter will be slightly thick.
5. Divide batter evenly among muffin cups (about ¾ full).
6. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely on a wire rack before frosting.

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Ingredients – Espresso Frosting (Dairy-Free)

• 1 can (13.5 oz) full-fat coconut cream, chilled overnight (use only the solid cream)
• 3 tbsp pure maple syrup (or date syrup, to taste)
• 1 tbsp instant espresso powder (or 1–2 shots cooled brewed espresso for milder flavor)
• 1 tsp vanilla extract
• Pinch sea salt
• (Optional: 1 tbsp cashew butter or coconut butter for extra creaminess)

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Instructions – Frosting

1. Chill a mixing bowl for 10 minutes.
2. Scoop solid coconut cream into the chilled bowl (discard liquid).
3. Using a hand mixer or stand mixer, whip on high speed until fluffy (about 2–3 minutes).
4. Add maple syrup, espresso powder, vanilla, and salt. Whip again until smooth and creamy.
5. If using brewed espresso, add slowly to avoid thinning the frosting.
6. Refrigerate frosting for 15–30 minutes if it’s too soft to pipe.

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Assembly

1. Once cupcakes are fully cooled, pipe or spread the espresso frosting on top.
2. Optional garnish: a sprinkle of cinnamon or espresso powder, roasted coffee bean, or pepitas.
3. Store leftovers in the fridge for up to 4 days. Flavors deepen beautifully overnight.

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Tips & Variations

• Lighter texture: Use 50/50 oat flour and almond flour.
• Frosting stability: Add 1–2 tbsp coconut butter or tapioca starch for a sturdier topping.
• Sweetness: Adjust maple syrup or use date paste for extra depth.
• Freezer-friendly: Cupcakes freeze well unfrosted. Thaw at room temperature before frosting.

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This recipe is naturally sweetened, dairy-free, and full of cozy fall flavor. Pair with a warm espresso or chai for the ultimate treat!