Paleo & Gluten Free Eats

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. 🙂

CourseDessert

Servings	Prep Time
6cupcakes	20minutes

Cook Time	Passive Time
15-18minutes	1hour

Servings	Prep Time
6cupcakes	20minutes

Cook Time	Passive Time
15-18minutes	1hour

Ingredients

Cupcakes

1/4cup tapioca flour
1 1/2cup almond flour
1/2teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon salt
3teaspoons pumpkin pie spice
1teaspoon apple cider vinegar
1/4cup maple syrup
1/2cup canned pumpkin puree
1/4cup coconut sugar
1/4cup coconut oil

Frosting

1 1/2cups raw cashewssoaked
1/2cup coconut creamsolid part from canned coconut milk
1/2cup pitted dates
3tablespoons coconut oil
1/4teaspoon orange zest
2tablespoons maple syrup
2tablespoons lemon juice
1teaspoon vanilla
1/4teaspoon sea salt
1/3cup chopped pecansfor topping

Instructions

Cupcakes

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.

Frosting

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.