Paleo Pumpkin Cupcakes

Eat Well Live Well

It’s still fall, so I’m going to be blowing up everyone’s feed with pumpkin recipes. Pumpkin, being nutrient dense, low in calories, and high in antioxidants, offers an impressive health punch to our sweet treats. If you have a sweet tooth like myself then you will love these cupcakes. I make them in larger batches and freeze to have for easy access, but this also ensures I don’t eat them all in a few days…oops. If you really want my advice, enjoy with a cup of coffee. 😉 

For the cupcakes:

3/4 cup pumpkin puree

4 eggs (I’ve used flax eggs before in this recipe and it worked great!) 

6 T honey

1/4 cup almond, oat, or coconut milk

2 tsp vanilla extract

2 tsp Bragg’s apple cider vinegar

1 1/2 cups almond flour

3 T coconut flour

1 1/2 T cornstarch

1 tsp baking soda

1 T pumpkin pie spice

1/4 tsp Himalayan sea salt

  1. Preheat the oven to 350 degrees F. Line your cupcake pan with liners. 
  2. In a mixing bowl (I use my Kitchen Aid), whisk together the pumpkin, eggs, honey, milk, vanilla, and vinegar until combined evenly. 
  3. In another mixing bowl blend the flours, cornstarch, baking soda, salt, and spices. Add this dry mixture slowly to the wet mixture, stirring constantly. 
  4. Fill the liners 3/4 of the way with the pumpkin batter. 
  5. Bake for 20 minutes or until a toothpick comes out clean in the center. 
  6. Remove from the oven, lift from the cupcake pan, and cool. 

We have two options here for icing. I personally don’t like a thick buttercream unless its a birthday party. So, to lighten it up a bit I went with a dollop of coconut whipped cream that I purchased from Giant. When I have more time on my hands, I make the recipe below for coconut whipped cream: 

Coconut whipped cream

1- 14 ounce can of full fat coconut milk

1/4 cup organic powdered sugar (I’ve used stevia before too!) 

1/2 tsp vanilla extract

Chill the coconut milk overnight. Chill a large bowl in the freezer 10 minutes prior to making the whipped cream. When you remove the coconut milk from the fridge be sure to hold it still and upright. After opening the can, scoop off the top layer of cream with a spoon and put into your large bowl that was in the freezer. Store the remainder of the coconut milk liquid in a container for smoothies throughout the week. Beat the coconut cream for 20 seconds with a mixer until smooth. Add the vanilla and powdered sugar and mix until smooth again. Use immediately after your cupcakes are cool. 

Enjoy!

xx

Rae