#pumpkinswirl

These gluten-free spice cupcakes are infused with warm fall spices and topped with a delightful pumpkin swirl cream cheese frosting. Perfect for autumn gatherings or as a sweet treat any time of the year!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup canned pumpkin puree. For the Pumpkin Swirl:. 1/4 cup canned pumpkin puree. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/8 teaspoon ground ginger. For the Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Blend the almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a bowl using a whisk. In the bowl, mix the gluten-free all-purpose flour. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Before adding the buttermilk, mix in the dry ingredients one at a time. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Fill each muffin cup about two thirds of the way to the top with cupcake batter. For the pumpkin swirl, mix the pumpkin puree with the extra spices cinnamon, nutmeg, cloves, and ginger in a small bowl. Put small amounts of the pumpkin swirl mixture on top of each cupcake. Then, use a toothpick or skewer to swirl it into the batter to make it look like marble. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely. Get the cream cheese frosting ready while the cupcakes cool. Put the softened cream cheese and butter in a bowl and beat them together until the mixture is smooth and creamy. Slowly add the powdered sugar and vanilla extract while beating the mixture until it is well mixed. Once the cupcakes are cool enough to handle, use a knife or a piping bag to frost them with the cream cheese frosting. If you want to add more flavor, you can sprinkle ground cinnamon or pumpkin spice on top. Have fun with your pumpkin swirl cream cheese frosting and gluten-free spice cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

In these skinny cupcakes, you can enjoy the delicious mix of pumpkin swirl cheesecake and Greek yogurt. These parfaits are a treat for the senses because they are perfectly sized and won't make you feel bad.

Ingredients: 1 cup Greek yogurt. 1/2 cup canned pumpkin puree. 1/4 cup honey. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup graham cracker crumbs. 2 tbsp light cream cheese, softened. 1 tbsp powdered sugar. 1 egg white. 1/4 cup almond flour.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine Greek yogurt, honey, vanilla extract, cinnamon, and nutmeg. Mix well. In another bowl, mix light cream cheese and powdered sugar until smooth. Fold the cream cheese mixture into the yogurt mixture until fully combined. In a separate small bowl, beat the egg white until stiff peaks form. Gently fold it into the yogurt mixture. In a muffin tin lined with cupcake liners, layer graham cracker crumbs at the bottom of each cup. Pour the yogurt mixture over the graham cracker layer, filling each cup about 2/3 full. In a small bowl, mix pumpkin puree and almond flour to create a swirl mixture. Drop spoonfuls of the pumpkin swirl mixture onto the yogurt mixture in each cup. Use a toothpick to create a swirl effect. Bake in the preheated oven for 15-18 minutes or until the tops are set and lightly golden. Allow cupcakes to cool completely before serving. Optional: Refrigerate for an hour before serving for a chilled parfait experience.

Prep Time: 20 minutes

Cook Time: 15-18

Indulge in these rich and decadent gluten-free vegan pumpkin swirl brownies, perfect for satisfying your sweet tooth. The combination of pumpkin and chocolate creates a delightful treat that everyone will love.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1 cup coconut sugar. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease or line an 8x8 inch baking pan with parchment paper. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and spices. In another bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips. Transfer half of the batter into the prepared baking pan and spread it out evenly. Add dollops of the remaining batter on top, then use a knife to swirl the batter to create a marbled effect. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice into squares and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy these rich chocolate brownies with a pumpkin swirl flavored with bourbon. Not made with dairy and tastes great!

Ingredients: 1 cup all-purpose flour. 1 cup granulated sugar. cup cocoa powder. teaspoon baking powder. teaspoon salt. cup pumpkin puree. cup coconut oil, melted. 3 tablespoons bourbon. 1 teaspoon vanilla extract. cup dairy-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper inside an 8x8-inch baking dish that has been greased. Mix the sugar, cocoa powder, baking powder, and salt in a large bowl with a whisk. Put the pumpkin puree, melted coconut oil, bourbon, and vanilla extract in a different bowl and mix them together until they are well mixed. Add the wet ingredients to the dry ones and mix them together until they are just mixed. The chocolate chips should be carefully mixed in. Cover the baking dish with foil and pour the batter into it. Spread it out evenly. Put cup of the batter, 2 tablespoons of pumpkin puree, and 1 tablespoon of bourbon in a small bowl. Mix the ingredients together. Put small amounts of the pumpkin mix on top of the brownie batter in the baking dish. Mix the pumpkin mixture into the brownie batter with a knife or toothpick. If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done. Let the brownies cool all the way in the pan before cutting them into pieces and serving them.

Prep Time: 15 minutes

Cook Time: 30 minutes

These rich and creamy Pumpkin Cheesecake Swirled Brownies are the perfect mix of rich chocolate and pumpkin cheesecake. A delicious treat for fall parties or whenever you want a sweet treat!

Ingredients: 1/2 cup pumpkin puree. 1/4 cup cream cheese, softened. 1/4 cup sugar. 1 egg. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter. 1/2 cup semisweet chocolate chips. 1/2 cup granulated sugar. 2 large eggs. 1/2 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Put pumpkin puree, softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract in a small bowl. Mix the ingredients together until the mixture is smooth. Put away. Using 30-second bursts to stir, melt the chocolate chips and butter in a bowl that can go in the microwave. In a different bowl, mix the granulated sugar, two eggs, and half a teaspoon of vanilla extract with a whisk. Add the melted chocolate mixture and mix it in well. Mix the flour, cocoa powder, and salt into the chocolate mixture until they are just combined. Spread the chocolate batter out evenly in the baking pan that has been prepared. Put small amounts of the pumpkin cheesecake mix on top of the chocolate batter. Mix the two mixtures together with a knife. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the brownies into squares, let them cool all the way in the pan.

Prep Time: 15 minutes

Cook Time: 25 minutes