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!