Olive Oil Pumpkin Pie Muffins or Cupcakes are a festival of fall flavors. They’re light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and one for dessert with frosting!This post may contain Amazon affiliate links for your convenience at no additional cost to you.
What’s the best compliment one can get about the food they cook?
Of course we all find it delightful to hear people say how delicious it is, how beautiful it is, etc. However, my favorite compliment is when someone tries something they actively don’t like, and they love it.
Take my cousin Beth for example. I offered her one of these pumpkin cupcakes last night and she said, “Oh, I don’t like pumpkin in desserts at all — pumpkin has no business being in anything sweet. In fact, I think pumpkin pie should might as well be called a vegetable side dish.” (She’s funny, that cousin of mine.)
I didn’t want to force her to try a bite, but fortunately her sweet 7-year-old daughter did. I’m sure you’ve guessed by now that she loved them. Yep! Not “liked,” but “loved!”
She said she loved that the pumpkin flavor wasn’t too strong, they were super moist and just sweet enough to be a scrumptious dessert.
And I might add they’re also light, fluffy and full of comforting, flavorful fall spices, that will keep you coming back for more of these Olive Oil Pumpkin Pie Muffins or Cupcakes!
And please forgive me if I’ve said this before (and I’m sure I have), but I think this is my favorite, most successful gluten-free baked good ever!
I call these muffins if it’s before 11:30 AM, and cupcakes for the rest of the day. 🙂
Enjoy every last one of these delectable Olive Oil Pumpkin Pie Muffins or Cupcakes!
A festival of fall flavors, these muffins (or cupcakes!) are light, fluffy and oh-so-tasty! Have one for breakfast with coffee, and/or one for dessert with frosting!
- 1 (15-ounce) can pumpkin purée
- 3/4 cup plus 1 tablespoon palm sugar (see notes)
- 2 largs eggs
- 1 large egg yolk
- 1/4 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 teaspoon ground cardamom
- 1 1/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 cup gluten-free all purpose flour
- 1 teaspoon baking soda
- 1/4 cup apple juice
In a large mixing bowl, whisk the pumpkin with 3/4 cup of the sugar, eggs, egg yolk, honey, vanilla, all of the spices and the salt. Once it's smooth, gradually pour in the oil, whisking constantly but gently.
Now add the flour with the baking soda and mix.
In a very small sauté pan or saucepan, bring the apple juice to a boil and then immediately mix it into the batter.
Fill each cupcake liner almost all the way up, but be sure it's at least 1/4-inch from the top.
Sprinkle each one with a bit of the remaining tablespoon of sugar.
Bake in the preheated 325 degree F oven just until they become solid, about 25minutes.
Let the muffins cool in the pan on a rack for about 10 minutes.
Serve warm or at room temperature.
I love the subtle caramel flavor that the palm sugar adds, but golden or dark brown sugar is great, too.