I’ll never forget the smell of my grandma’s kitchen in the fall—warm cinnamon, sweet apples, and that cozy feeling you get when the air outside turns crisp. These cupcakes are my nod to those memories, but with a healthier twist!
They’re gluten-free, sugar-free, and packed with flavor that’ll make you think you’re indulging, even though you’re nourishing your body. Let’s make something that tastes like a hug in cupcake form!
Tips & Variations
- Ingredient Swap: No almond milk? Use oat milk or any milk you have on hand.
- Extra Moisture: Toss the apple pieces in a bit of lemon juice before adding to the batter for a slight zing and to prevent browning.
- More Texture: Add raisins or shredded coconut for extra chewiness.
- Dairy-Free Topping: A dollop of whipped coconut cream dusted with cinnamon makes these cupcakes even more decadent.
Serving Suggestions
Serve these cupcakes warm with a hot cup of tea or coffee. For a festive flair, dust them lightly with powdered monk fruit sweetener before serving.

Cinnamon Apple Bliss Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Warm, cinnamon-spiced apple cupcakes that are gluten-free, sugar-free, and absolutely delicious—perfect for fall or any time you crave a healthier treat.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 3 large eggs (room temp)
- ½ cup unsweetened applesauce
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil (cooled)
- ⅓ cup monk fruit sweetener (or your favorite sugar-free substitute)
- 1 tsp vanilla extract
Apples
- 1 large Granny Smith apple, peeled, cored, and diced small
Optional Topping
- ½ cup chopped pecans or walnuts
- Sprinkle of cinnamon
Instructions
- Preheat & Prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Prepare Wet Ingredients: In a large mixing bowl, beat the eggs until frothy. Add applesauce, almond milk, coconut oil, monk fruit sweetener, and vanilla. Mix until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix! Gently fold in the diced apples.
- Fill the Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle pecans or walnuts and a little cinnamon on top.
- Bake: Pop them into the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temp for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 150 (approx.)
- Sugar: 2g (from natural sources in the apple)
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg