Baby Birds’ Pumpkin Smash Cake with Cinnamon Frosting – Gluten Free and Low Sugar

I’m very excited to share the recipe I developed for a healthy and delicious pumpkin smash cake! Baby Bird’s Banana Smash Cake is one of my most popular posts on Pinterest and in search engines. It is a healthy cake with no refined sugar or artificial coloring. This year we went pumpkin picking to celebrate both our youngest Baby Bird turning 1 and Little Bird turning 3. So of course we had to have a PUMPKIN smash cake and pumpkin cup cakes. I kept the sugar low by using just half a cup of maple sugar. Although we are not gluten-free, so many of our friends are. To be perfectly honest: these came out BETTER than the traditional cup cakes I made for the guests.

Pumpkin Smash Cake with Cinnamon Cream Cheese Frosting - gluten free and low in sugar

The cinnamon frosting is mostly cream cheese with a little grass-fed butter. I wanted to use maple syrup to sweeten it, but we were out. I ended up using a little organic powdered sugar, but less than a quarter of what most recipes call for. Our pumpkin picking party fell on an unseasonably hot 100° day… the candy pumpkins on top of the smash cakes started melting. But the cake was delicious and I can’t wait to make it again! Maybe as a full-sized layer cake.

Healthy Pumpkin Smash Cake

Gluten-Free Pumpkin Smash Cake Recipe

Prep: Let all ingredients for the pumpkin smash cake sit out at room temperature. Cut a circle of parchment paper to line the bottom of 1 or 2 ramekins. Grease well with butter. Line a muffin tin with a dozen cupcake liners for the rest of the batter. Preheat oven to 350° F.

In the bowl of a good mixer, add:

  • 12 tablespoons of softened butter
  • ½ cup of maple sugar (brown sugar would also be nice)

Beat on high until light and fluffy. Add

  • 3 eggs, ideally at room temperature

Add eggs one at a time, mixing after each until well combined. Add

  • ½ cup of milk
  • ½ cup of yogurt

Mix well. Add

Mix on slowest speed until just incorporated, then add

  • 2 cups of pureed, cooked pumpkin OR 1 (15 oz) can of pumpkin (follow the instructions here if you want to cook the pumpkin from scratch – but I won’t tell anyone if you use the can…)

Mix until incorporated, then add

Scoop into the ramekins and any remaining batter into the muffin tin. Bake the muffin/cupcakes for about 15-20 minutes and the ramekins for about 40 minutes. Cool completely or even overnight before frosting with Cinnamon Cream Cheese Frosting.

Notes:

If you follow this blog, you will know that I am all about making things from scratch. They only time I have mentioned using a mix for anything was when I made my own pancake mix to take camping! But I have to say, I loved using this gluten-free mix! I have had so many not so great gluten free baked goods, and tend to avoid them.  This mix is a household staple as Papa Bird uses it at least weekly for his special pancakes. It was nearly a year before I realized it was gluten-free! I am not affiliated with Pamela’s, although maybe I should be! I am an Amazon Affiliate, though, and do receive advertising fees for qualifying purchases made through links on this site. Thank you for your support!

4.5 from 2 reviews
Baby Birds' Pumpkin Smash Cake with Cinnamon Frosting - Gluten Free and Low Sugar
 
Author:
Recipe type: Dessert
Cuisine: Gluten-Free
Prep time:
Cook time:
Total time:
 
A low-sugar, gluten-free pumpkin cake or cup cake recipe, perfect for a healthy 1st birthday party "smash cake."
Ingredients
  • 12 tablespoons of softened butter
  • ½ cup of maple sugar (brown sugar would also be nice)
  • 3 eggs, ideally at room temperature
  • ½ cup of milk
  • ½ cup of yogurt
  • 2 cups of Pamela’s Baking and Pancake Mix
  • 1 tablespoon of pumpkin pie spice blend
  • 2 cups of pureed, cooked pumpkin OR 1 (15 oz) can of pumpkin
Instructions
  1. Let all ingredients for the pumpkin smash cake sit out at room temperature. Cut a circle of parchment paper to line the bottom of 1 or 2 ramekins. Grease well with butter. Line a muffin tin with a dozen cupcake liners for the rest of the batter. Preheat oven to 350° F.
  2. In the bowl of a good mixer, add butter and maple sugar. Beat on high until light and fluffy. Add eggs one at a time, mixing after each until well combined. Add milk and yogurt and mix well.
  3. Add 1 cup of Pamela’s Baking and Pancake Mix and the pumpkin pie spice blend. Mix on slowest speed until just incorporated, then add the pureed, cooked pumpkin. Mix until incorporated, then add 1 more cup of Pamela’s Baking and Pancake Mix.
  4. Scoop into the ramekins and any remaining batter into the muffin tin. Bake the muffin/cupcakes for about 15-20 minutes and the ramekins for about 40 minutes. Cool completely or even overnight before frosting with Cinnamon Cream Cheese Frosting.

24 responses to “Baby Birds’ Pumpkin Smash Cake with Cinnamon Frosting – Gluten Free and Low Sugar

  1. Pingback: Baby Bird's Banana Smash Cake: A Healthier Option for a First Birthday - Baby Bird's Farm and Cocina

  2. Yummy! Can’t wait to make this!

  3. Oh, many many congratulations, Abby! And the cake looks delicious! Such a pity I can’t bake… Well, if I’m ever to break my oath not to bake ever again, this recipe will be on the top of the list to do it with :)

    • Perhaps your little man’s first birthday might be the time to try? You only have one little critic to try to please, and his body of reference, as in other cakes he has had, is probably small. Maybe it will be the best cake he’s ever had in his whole life!

  4. Pingback: Cinnamon Cream Cheese Frosting - Baby Bird's Farm and Cocina

  5. That looks delish. Pinned it!

  6. Yum! This sounds amazing.

  7. Look yummy, I am all about pumpkin this month, pumpkin with low sugar is even better.

    • Thank you Amanda! I promise you you and your family will not miss the sugar. And I never use any fake sugar or sugar substitutes.

  8. Brandon @ Kitchen Konfidence

    I love a good pumpkin cake, and this one looks divine! Especially with that frosting :)

  9. I love pumpkin. These look so adorable and delicious! I can’t wait to try these.

  10. Looove the idea of maple syrup in lieu of white sugar. I bet it is a fabulous cake. It’s on my list to make.

  11. Priscilla Nyaga

    I absolutely love this!! What can I use in place of “Pamela’s Baking Mix”? Please help…

    • As long as gluten isn’t an issue for you, just use the same amount of all-purpose flour, and add a teaspoon of baking powder and a sprinkle of salt.

  12. Pingback: Pumpkin Custard with Ginger and Maple - Baby Bird's Farm and Cocina

  13. Pingback: Healthy Smash Cakes – Bloomers and Bows

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