Paleo Pumpkin Cupcakes with Maple Cream Pumpkin Spiced Frosting
 
Prep time
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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!
Author:
Recipe type: Sinless Dessert
Serves: 12 cupcakes
Ingredients
Paleo Pumpkin Cupcakes
Dry:
Wet:
  • 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
Maple Cream Pumpkin Spice Frosting
Instructions
Paleo Pumpkin Cupcakes
  1. Line two cupcake pans with liners and preheat the oven to 350°F.
  2. In a large mixing bowl, add all the dry ingredients and whisk together.
  3. Next, in a medium mixing bowl, add all the wet ingredients and whisk together.
  4. Then, add the wet ingredients in the dry ingredients and stir with a wooden spoon or spatula until just incorporating; don’t overmix.
  5. 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.
  6. Bake the cupcakes for 20-25 minutes or until lightly golden and a toothpick comes out clean when inserted in the center.
Maple Cream Pumpkin Spiced Frosting
  1. In a medium bowl, add the cream from the canned coconut milk, coconut butter, maple syrup, and vanilla extract and whisk together.
  2. Next, add the tapioca flour and homemade pumpkin pie spice and whisk together. If altering the color, separate the frosting into separate bowls.
  3. Thereafter, add a little powder at a time to change the color to your desired preference. Enjoy! :)
Notes
Store the cupcakes in the refrigerator for up to 5 days in an airtight container.
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. :)
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/dessert-recipes/paleo-pumpkin-cupcakes-maple-cream-pumpkin-spiced-frosting/