Grain-Free Gluten-Free Pumpkin Pie Cupcakes #FitMaple

by Lisa Douglas

The following post is sponsored by FitFluential LLC.

Grain-Free Gluten-Free Pumpkin Pie CupcakesI eat oatmeal daily, sometimes paired with over-easy eggs (which I also eat daily). It might seem boring to eat the same thing every day, but when you’re a busy work-at-home-mom to eleventy-billion kids as I am, routine is key to staying on task and getting everything done. Plus, why not? Eggs and oatmeal are not just healthy, but TASTY! But, when you’re trying to make your own oatmeal flavors, and cut down on added sugars, you might be slightly limited to what’s available.


Quickie breakfast at my desk

I used to use raw honey faithfully, until I discovered a love of using maple syrup with a dash of cinnamon. Especially if you decide to pair it with eggs and a link or two of sausage, OHMYGOD! (Are you a maple sausage freak like I am? As in, I pour pure maple syrup over my sausage links like a fiend. Love it. LOVE!)

cinnamon and pure maple syrup added to plain oats for oatmealI discovered and even sweeter way to eat my oatmeal in the morning – using Maple Water instead of regular water! (Did I just blow your mind, or what?) The water is slightly sweetened in such a tasty maple-y way, and so you use less maple syrup over top, and it just tastes AMAZING!

adding maple water to oats for oatmealSince we’re about to head into the holiday season, where baking cookies and treats for friends and family is on deck, why not substitute water in recipes with Maple Water? Or use pure maple syrup as the sweetener in recipes instead of sugars? You can use it one-for-one, meaning however much sugar a recipe calls for, you can use the exact amount for syrup. Amazing, right? (Handy conversions can be found at the bottom of this post.)

I recently had the chance to try pure Canadian maple syrup, and it’s AMAZING! I was asked to create something scrumptious with it, and with the holidays right around the corner, I couldn’t help myself. What’s the one ingredient everyone won’t stop talking about right now? PUMPKIN.

Pumpkin pie cupcakes plated close-upOhhh baby, yes. All the yes. I wanted to do something that tasted sinful, but wasn’t. Something grain-free and over-the-top delicious without racking up the calories with sweeteners. I wanted something so easy that you could eat it by itself, or add it to oatmeal, granola, anything. Behold, the grain-free gluten-free Pumpkin Pie Cupcakes made with Pure Canadian Maple Syrup.

Grain-free Gluten-Free Pumpkin Pie Cupcakes on a PlateGosh, aren’t they so pretty? Want to make ’em yourself? Here’s your cast of characters you’ll need to get crackin’ on this recipe:

pumpkin pie cupcake ingredientsStart by adding pumpkin into the bowl. (And try to savor that gorgeous pumpkin smell as you do it, gosh!)

adding pumpkin into the bowlStart adding the rest of the ingredients into the bowl, too.

adding ingredients for the pumpkin pie cupcakesEnjoy the aroma of those spices as you add them one at a time. So amazing and fall and beautimous (shh, pretend it’s a word).

ingredients added for the pumpkin pie cupcakesBreak out your mixer and beat until well blended. (And try not to lick the bowl. Okay, maybe a little bit.)

blended ingredients for the pumpkin pie cupcakeAdding one tablespoon at a time to the baking cups until they’re evenly full, then bake for 20-25 minutes.

adding pumpkin pie mixture to the cupcake cupsFresh from the oven, smelling ridiculously good and OHMYGOSH, but you can’t eat ’em, they’re too hot and soft. Set them on a baking rack until they’re room temp, then refrigerate for a couple hours. (Agonizing, I know!)

pumpkin pie cupcakes fresh from the ovenTake this time to make your whipped cream cheese and maple mixture, and refrigerate that for later, too.

whipped cream cheese with pure maple syrupCan you tell someone’s a WEE BIT excited to sample the maple whipped cream cheese? Haha! (I stripped her out of her Halloween costume so she wouldn’t make a mess!)

excitedly eating the whipped cream cheese off the whiskOnce finally cooled, add your maple whipped cream cheese topping to the top. You can choose to refrigerate here or serve immediately.

cooled pumpkin pie cupcakes ready to refrigerateFinally ready to eat, who’s hungry? Mmm!

Pumpkin Pie Cupcakes ready to eatPeel that cup off, baby. Come to momma. (G’head, lick the muffin cup.)

removing the muffin cupDig in, you deserve this.

Pumpkin pie cupcakes on a fork

Grain-Free Gluten-Free Pumpkin Pie Cupcakes

Grain-Free Gluten-Free Pumpkin Pie Cupcakes

This healthified alternative to pumpkin pie is quite versatile. Add it to your oatmeal, granola, or enjoy it on its own.
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Author: Lisa Douglas


For the cupcakes

For the topping

  • 8 oz cream cheese
  • 2 tbsp Canadian maple syrup
  • dash of vanilla


For the cupcakes

  • Preheat oven to 350 degrees.
  • Line 12-cup muffin pan with muffin cups.
  • Blend all ingredients together with a hand-mixer.
  • Spoon mixture one tablespoon at a time into muffin cups until all filled and even.
  • Bake for 20-25 minutes.
  • Cool on a wire rack until room temperature.
  • Move muffin cups from muffin pan to plate.
  • Place into the refrigerator and refrigerate for a few hours until chilled through.

For the topping

  • Cream together the cream cheese, vanilla, and syrup.
  • Refrigerate until ready to serve.
  • Place one teaspoon of topping on top of each cupcake, spread to cover evenly.


Tried this recipe?Tag me to show me @crazyadventuresinparenting and/or use #MadeItLikedit to be featured on Pinterest!

Curious about Canadian maple syrup as a sweetener? Here’s a handy infographic to give you more information about substituting and more!

maple sugar alternative infographicFor more amazing recipes using Canadian maple syrup, check out They have an amazing recipe for Baby Pumpkin Cheesecakes that looks TO DIE for!

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