The Best Skinny Pumpkin Cupcakes



  1. Preheat oven to 350 degrees (F). Line a 12-tin muffin mold with paper liners or spray each mold with non-stick spray. Set aside.
  2. In a medium bowl, sift together the oat flour, baking soda, spices and salt; set aside.
  3. In a separate large bowl, beat maple syrup and eggs with a whisk until well combined; about 2 minutes. Add melted oil. Add pumpkin, orange juice, molasses, and vanilla.
  4. Gently mix in dry ingredients. Divide batter evenly into prepared cups and bake for 16-20 minutes or until a cake tester comes out with just a few crumbs sticking to it. Allow cupcakes to cool completely before icing.
  5. For the Greek Yogurt Maple Frosting:
  6. Place cream cheese and yogurt in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy and completely combined; about 3 minutes. Add the maple syrup and cinnamon and beat until combined. Be sure there are no clumps of cream cheese left before removing the frosting from the bowl.
  7. When ready to serve the pumpkin cupcakes, simply spread/pipe a small amount of frosting on top of each cooled cake, and decorate with pecans, if desired.
  8. Refrigerate frosting until needed, and frost cake right before serving.

Recipe by Baker by Nature at