Paleo-Friendly Pumpkin Cupcakes

Paleo Pumpkin Cupcakes Recipe

Each year, about this time, I get a taste for all things pumpkin. Pumpkin bread, pumpkin cookies, pumpkin muffins, pumpkin pancakes, pumpkin spiced latte, everything pumpkin! There’s a local restaurant that serves THE BEST pumpkin bread. I could honestly go for a plate of just that. Until now. Today I’m sharing a recipe for pumpkin cupcakes that is amazing!

These cupcakes are far better tasting than the bread at the local restaurant I mentioned. Best part? The ingredients are all Paleo-friendly. If you aren’t familiar with Paleo, this means these cupcakes are also good for you. No flour, no sugar, no preservatives…just all-natural ingredients. I can’t wait for you to give these a try. I bet your family will ask you to make them time and time again.

Paleo Pumpkin Cupcakes Recipe

 Paleo-Friendly Pumpkin Cupcakes

For the batter:

  • 1 C pureed pumpkin {you could also use pureed sweet potatoes}
  • 1 C creamy almond butter
  • 1/2 C maple syrup {you can also use raw honey}
  • 2 eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • pinch of salt

For the icing:

  • 1/2 C coconut oil
  • 2 Tbsp maple syrup {you can use raw honey in place here, as well}
  • 1 tsp cinnamon
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Blend all of the cake ingredients in a mixing bowl until combined.
  3. Line muffin pans with cupcake liners. Use all of the batter to evenly fill the liners. They will be about 4/5ths full. {these cupcakes will not rise like traditional cupcakes, so no worries on them spilling over.}
  4. Bake 25-30 minutes, or until a toothpick comes out clean.
  5. In another bowl, combine icing ingredients with a mixer until somewhat fluffy.
  6. Before icing cupcakes, make sure they are completely cool, otherwise the coconut oil will melt as you ice them.

Baker’s Tip: Spoon your icing into a ziploc bag, cut the corner off about a 1/2 half from the bottom and squeeze a dollop onto each of your cupcakes.

 

Healthy Pumpkin Breakfast Muffins

Happy baking!

Recipe adapted from Windy City Crossfit.

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About Melissa Hillier

Melissa lives in Florida with her husband and five kiddos. She writes about her family life at jonahbonah. When she isn’t chasing children you can find her behind her sewing machine or her camera. Connect with her on Twitter, Instagram and Pinterest.

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