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-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
- Preheat oven to 350 degrees.
- Blend all of the cake ingredients in a mixing bowl until combined.
- 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.}
- Bake 25-30 minutes, or until a toothpick comes out clean.
- In another bowl, combine icing ingredients with a mixer until somewhat fluffy.
- 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.
[sc:adsense ]Happy baking!
Recipe adapted from Windy City Crossfit.
What do you think?