Paleo Pumpkin Spice Cupcakes


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. ๐Ÿ™‚

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! ๐Ÿ™‚

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 bearโ€ฆ jk I’m ready for another one! ๐Ÿ™‚

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!

Print Recipe
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. ๐Ÿ™‚
Ingredients
Cupcakes
Frosting
Info
Passive Time 1 hour
Cook Time 15-18 minutes
Prep Time 20 minutes
Servings
cupcakes
Course Dessert
Votes: 0
Rating: 0
You:
Rate this recipe!
Info
Passive Time 1 hour
Cook Time 15-18 minutes
Prep Time 20 minutes
Servings
cupcakes
Course Dessert
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Cupcakes
Frosting
Instructions
Cupcakes
  1. Preheat the oven to 350F. Line a cupcake tin with parchment paper liners and set aside.
  2. Whisk together the flours, baking soda and powder, and sea salt in a small bowl.
  3. In another bowl, combine the rest of the ingredients, whisking until completely smooth. Then slowly incorporate the wet into the dry.
  4. Divide the batter evenly between the cupcake liners. Bake for 15-18 minutes. Remove from the oven and cool.
Frosting
  1. To begin, soak cashews in hot water for 1 hour or until soft. Let cool before using.
  2. 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.
  3. Frost the cupcakes as desired adding chopped pecans on top or folding into the frosting.
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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