These Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting are the ultimate fall dessert! The cupcakes are moist and fluffy, while the frosting is thick, creamy, and offers just the right amount of sweetness. One of the coolest things about these cupcakes is that the frosting is NATURALLY dyed! More awesomeness … they’re also Paleo, gluten-free, dairy-free, refined sugar-free, grain-free, and clean-eating!
courtesy of Michael Estafo Photography!
Halloween is only 2 days away so I’m going to start this post out by saying HAPPY HALLOWEEN!! 🎃😈👺💀👻🐱👽😇🍭🍬 How crazy fast has this month year gone by? I can’t believe we’re almost in November. 😮 Nevertheless, let’s take it day by day and enjoy the greatness of the moment, like the moment right now that you’re gazing upon these Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting! 😍
These cupcakes were actually going to be something entirely different, Paleo Chocolate Chip Pumpkin Muffins to be exact, but Michael, said I think you should make cupcakes! 😃
That gave me a rush of anxiety, because making cupcakes takes a little bit more energy for planning than muffins do, but when I got to thinking of it, I realized he was right. 😌
Plus, I’ve had this amazing natural orange dye stored away for too many months now without trying it out, and these Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting offered the perfect opportunity! 😈
Did I just say natural orange dye? Yep! 🎃 You have to check out this ✨sinless certified✨ company: Color Kitchen! They have lots of options—they even have sprinkles! In addition to the orange dye going on, I decided to try out my activated charcoal for the black ones since I’ve been seeing this technique everywhere! Well, it worked out great! 👍🏼 So, instead of toxifying your body this Halloween, we’ll be detoxifying! That’s how we do it on Triple S. 😌
One of the best things about these natural dyes is that they don’t leave any funky taste or texture and they look fabulous, or boooo-tiful in this case. 👻👻👻
These cupcakes not only look Halloween-ready, but they also taste SO good!! 😋 The cupcakes themselves have the perfect texture, nice and moist, fluffy, and airy—not crumbly in the slightest (I’m talking to you Paleo/gluten-free skeptics 😏). They’re filled with one cup of pumpkin purée and my Homemade Pumpkin Pie Spice for an extra fall flavor kick! 😍
The frosting tastes just like the title. The hints of pumpkin pie spice weave their way through the thick and creamy maple cream base. You can sub another frosting of your preference, but I obviously recommend this one. Don’t upset me. 😂 It can also be piped, but I wasn’t about to pull out my piping bag for these; we aren’t on the best terms. I’ve had some bad experiences with all of that, cling wrap as well. 🙈😂
After taking a heaping bite of one of these Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting you will see just how well the two pair together. 🙌🏼 It kind of resembles a pumpkin pie with a little something extra. 😎
Cupcakes seem to remind me of the holidays because you can change out the colors, flavors, and decorate them however you like. Plus, who doesn’t like a cupcake? 💁🏻
When I was growing up, my Aunt Jeanette would always host the annual Halloween parties for our family and friends. 😇🎃 Of course everyone brought something to eat, besides my aunt’s famous chips and dip, it seemed someone always brought a box of cupcakes from the store. You know the ones that are super cute with the artificial dyes, bleached all-purpose flour, refined, cancer-causing sugar, preservatives, and other poisonous ingredients? 😳 So sad, but so true! 😂
We can go ahead and toss those, because we have sinless and delicious Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting! 😘 It’s something to celebrate when you can eat a sweet and satisfying treat that’s healthy enough to eat for breakfast! 😜
Let’s put our magic together and whip up these no fuss, easy cupcakes with a sinless spell! 🌹🔮💫✨
Start by whisking together all of the dry ingredients in a large mixing bowl. Then whisk together all the wet ingredients in a medium bowl.
Add the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just incorporated.
Then, pour the batter into prepared cupcake liners about ¾ of the way up. Tap the pan on the counter to free any air bubbles before baking.
Bake on 350°F for 20-25 minutes or until they’re lightly golden and a toothpick comes out clean when inserted in the center.
Let the cupcakes fully cool before topping off with the frosting! 😊
So, what are you doing for Halloween this year? Dressing up? What Halloween candies or desserts do you look forward to the most?
I hope you get a chance to make these Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting for the big day! 😋 If not, they’d made a perfect Thanksgiving or Christmas treat as well, and if you’re like me, anytime of the year because pumpkin is divine! 🎃🙌🏼❤️ If you make these cupcakes don’t forget to snap a picture 📷 and share it with me on social media tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! Keep it safe and spooky! 😈😘 #TripleS #becausesinlessisdelicious #sinlesssunday
- 2 cups blanched almond flour, packed (224g)
- 2 tablespoons tapioca starch/flour (15g) (can sub with arrowroot starch)
- 2 tablespoons coconut flour (about 16g, but check the label because brands can vary)
- 2 ½ teaspoons Homemade Pumpkin Pie Spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup organic pumpkin purée (246g)
- 2 large organic eggs, room temperature
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup organic unrefined, extra virgin coconut oil, melted and cooled (56g)
- ¼ cup unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 1 ½ teaspoon pure vanilla extract
- The cream scraped from one 15 oz. can of full-fat coconut milk
- ½ cup coconut butter, softened (128g) (can sub with another neutral tasting nut/seed butter (walnut, cashew, sunflower etc.); not one with a strong taste like peanut butter)
- ¼ cup pure maple syrup
- 1 tablespoon tapioca starch/flour (can sub with arrowroot starch)
- 1 teaspoon pure vanilla extract
- ½ teaspoon Homemade Pumpkin Pie Spice
- Activated charcoal (optional)
- Natural orange food coloring (optional)
- Line two cupcake pans with liners and preheat the oven to 350°F.
- In a large mixing bowl, add all the dry ingredients and whisk together.
- Next, in a medium mixing bowl, add all the wet ingredients and whisk together.
- Then, add the wet ingredients in the dry ingredients and stir with a wooden spoon or spatula until just incorporating; don’t overmix.
- Thereafter, pour the batter into the cupcakes liners about ¾ of the way up and tap the pan on the counter to rid of any air bubbles before baking.
- Bake the cupcakes for 20-25 minutes or until lightly golden and a toothpick comes out clean when inserted in the center.
- In a medium bowl, add the cream from the canned coconut milk, coconut butter, maple syrup, and vanilla extract and whisk together.
- Next, add the tapioca flour and homemade pumpkin pie spice and whisk together. If altering the color, separate the frosting into separate bowls.
- Thereafter, add a little powder at a time to change the color to your desired preference. Enjoy! 🙂
The frosting recipe makes 1½ cups and can easily be multiplied to your needs!
This frosting won't do well in warm temperatures, so it's best kept at room temperature or cold. 🙂
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