Paleo Pumpkin Spice Cupcakes
These paleo pumpkin spice cupcakes are amazing! They may be dairy-free, gluten-free, and egg-free but, the pumpkin flavor is all there. 🙂
I made them twice in one week and am very tempted to make them after writing this post.
Your fall won’t be complete until you have tried one.
If you are a fan of pumpkin bread then you will love this recipe! 🙂
I could not get over how satisfying it was taking a bite of one of these.
After one bite, I was hooked!
Warm pumpkin flavors paired with the sweet and creamy frosting is almost more than I can bear… jk I’m ready for another one! 🙂
The cupcakes and frosting are both easy to whip up.
This is one of those recipes that you enjoy making over and over again.
For the frosting, the cashews have to soak for at least an hour in hot water. I recommend letting them soak while you make and cool your cupcakes.
The frosting, once the cashews have finished, is super quick to make.
Here is a cupcake liner option that is similar to what I used.
I loved making and eating these paleo pumpkin spice cupcakes.
I hope you will too!
- 1/4 cup tapioca flour
- 1 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1 teaspoon apple cider vinegar
- 1/4 cup maple syrup
- 1/2 cup canned pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1 1/2 cups raw cashews soaked
- 1/2 cup coconut cream solid part from canned coconut milk
- 1/2 cup pitted dates
- 3 tablespoons coconut oil
- 1/4 teaspoon orange zest
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/3 cup chopped pecans for topping
| Info |
| Passive Time | 1 hour |
| Cook Time | 15-18 minutes |
| Prep Time | 20 minutes |
| Servings |
cupcakes
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Rate this recipe!
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Ingredients
Cupcakes
Frosting
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- Preheat the oven to 350F. Line a cupcake tin with parchment paper liners and set aside.
- Whisk together the flours, baking soda and powder, and sea salt in a small bowl.
- In another bowl, combine the rest of the ingredients, whisking until completely smooth. Then slowly incorporate the wet into the dry.
- Divide the batter evenly between the cupcake liners. Bake for 15-18 minutes. Remove from the oven and cool.
- To begin, soak cashews in hot water for 1 hour or until soft. Let cool before using.
- To make the frosting, combine all ingredients besides the pecans, in a food processor or blender, scraping down the sides as you go, until you reach frosting consistency.
- Frost the cupcakes as desired adding chopped pecans on top or folding into the frosting.
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Nutrition Facts
Paleo Pumpkin Spice Cupcakes
Amount Per Serving (1 cupcakeg)
Calories 613
Calories from Fat 414
% Daily Value*
Total Fat 46g
71%
Saturated Fat 20g
100%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 1g
Sodium 374mg
16%
Potassium 155mg
4%
Total Carbohydrates 49g
16%
Dietary Fiber 6g
24%
Sugars 32g
Protein 9g
18%
Vitamin A
61%
Vitamin C
6%
Calcium
11%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
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2Comments
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What flour could I substitute for tapioca flour? It’s too starchy for me! Thank you! 😊
Hi Sarah, you can use arrowroot flour in place of tapioca starch if you want. 🙂