These Paleo Pumpkin Cupcakes are soft, moist, sweet, perfectly spiced, and topped with a dairy-free maple cinnamon “cream cheese” frosting! These healthy grain free sweet treats are easy to make, great for kids and perfect for fall and winter.
Pumpkin bread, pumpkin pie, pumpkin truffles, pumpkin brownies, pumpkin cookies, and now – pumpkin cupcakes! I know I haven’t quite covered all the pumpkin dessert bases yet, but we’re definitely getting there. In fact, this past week alone I made pumpkin spice latte cookies AND pumpkin snickerdoodle skillet cookies. But no need to skip that far ahead today – because these pumpkin cupcakes are seriously all you need right now.
Wow, they look eerily like pumpkin muffins in the photo above 🙂 Which, is because without the frosting, that is precisely what they are. When it comes to paleo baking, I love that even the cupcake recipes are healthy enough to have for breakfast! Don’t think about skipping this frosting though – because it’s absolutely perfect on these pumpkin cupcakes.
And, if you haven’t made a cashew based frosting yet, you’re in for a very tasty surprise! With just a whirl of your food processor (or blender) you can turn cashews and coconut cream into a thick and creamy maple cinnamon “cream cheese” frosting! If you weren’t already excited when you clicked over here, I hope you are now!
Yup, the frosting…don’t fight the feeling! As for the bottom portion, i.e. the actual cupcake, I used a combination of 3 grain free flours – almond, coconut, and tapioca. I do this for two reasons – first because I’ve found combining the three produces the best texture and rise for muffins and cakes, and second because it’s nice not to have to use 2+ cups of almond flour, given how pricy it is! A little bit of coconut flour goes a long way, and it certainly helps cut the cost of making these pumpkin cupcakes. I love me some almond flour, but don’t love buying a 5 lb bag of it every month!
The cupcakes and frosting are maple-sweetened, which helps to simplify the recipe and also brings out the delicious pumpkin spice flavor. I used an organic pumpkin pie spice blend which I’ve been using in all my pumpkin recipes lately and LOVE how I don’t have to dig out a bunch of different spices from the cabinet to get that pumpkin pie flavor. A bit of extra cinnamon, and the cupcakes have the perfect amount of sweetness and spice.
One note on the coconut cream versus milk in this recipe (lots of people get confused about this subject!) For the cupcakes, I used canned full-fat coconut milk. Since coconut milk in a can separates into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.
Now, for the frosting I used coconut cream, which is not the same thing as full fat coconut milk. But, you actually don’t have to buy coconut cream separately – you can get it straight from a can of full fat coconut milk (here’s where it can be confusing.) You know the thick part that separates from the water when chilled? Yes, that’s the cream. So, you can either buy the cream only in a separate can (I use this one) OR chill a can of full fat coconut milk, discard the water, and scoop out the thick cream.
Now, hopefully that cleared up any coconut-confusion! Are we ready to bake?! Let’s go!
Pumpkin Cupcakes with Maple Cinnamon Frosting {Paleo, Dairy-Free}
Pumpkin Cupcakes with Maple Cinnamon Frosting {Paleo, Dairy-Free}
These Paleo Pumpkin Cupcakes are soft, moist, sweet, perfectly spiced, and topped with a dairy-free maple cinnamon "cream cheese" frosting! These healthy grain free sweet treats are easy to make, great for kids and perfect for fall and winter.
Ingredients
Frosting:
- 1 1/2 cups raw cashews **soaked in filtered water overnight or for 4 hours, drained and dried gently with paper towel to absorb excess water
- 2/3 cup organic coconut cream I used a small can, chilled drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk
- 6 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 Tbsp fresh lemon juice add up to 2 Tbsp to suit your taste
- 2 Tbsp organic coconut oil refined, soft solid
- 1/8 tsp sea salt
- 1 tsp cinnamon
Cupcakes:
- 3/4 cup pumpkin puree
- 4 eggs
- 6 Tbsp pure maple syrup
- 1/4 cup full fat coconut milk
- 2 tsp pure vanilla extract
- 2 tsp raw apple cider vinegar
- 1 1/2 cups blanched almond flour
- 3 Tbsp coconut flour
- 3 Tbsp tapioca starch
- 1 tsp baking soda
- 1 1/2 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
Instructions
Frosting:
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In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process/blend on high until a very smooth mixture forms. Transfer to a container and chill for at least 2 hours or overnight, frosting will thicken significantly as it’s chilled.
Cupcakes:
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Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
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In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined
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In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
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Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
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Bake in the preheated oven for 20 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
Recipe Notes
*Without the frosting, these make great pumpkin pie muffins! You can add raisins, dried cranberries, chopped pecans, or anything you like!
**Prep time does not include time needed to soak cashews
Nutrition
What I Used To Make My Pumpkin Cupcakes with Maple Cinnamon Frosting:
Want More Paleo Pumpkin Desserts? Try One of These!
Pumpkin Bread with Chocolate Chips
Paleo and Vegan Pumpkin Cookie Dough Truffles
Pumpkin Pie Ice Cream {Paleo & Vegan}
Paleo Pumpkin Chocolate Chip Cookies
Tell Me!
Have you made cashew cream cheese frosting before?
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Hi Michele!
Do these travel well when they’re iced or will the icing melt? I’m making these for tomorrow and want to bring with about an hour drive..
I have a little one with egg and dairy allergies. Anything you could swap out for the eggs?
Can I use Cassava flour instead of Tapioca ?
Thanks
Arrowroot is the common sub for tapioca because they are the same density. Cassava is a sub for almond flour for the same reason.
How long would the frosting last in the fridge? Can I freeze this frosting?
These are great. I have been making them as muffins instead of cupcakes, so no frosting. I’ve been using the recipe in your book, not this one.
Can these be frozen? We go through them so fast. I thought I’d make a couple batches to have in the freezer.
These are awesome! I added in some protein powder, eliminated the frosting and eat them for breakfast. Perfect!
These cupcakes are TO DIE FOR! The texture is perfect, the flavors and spices are perfect- everyone in my family devoured these and never knew they were paleo! Thank you for your delicious recipes!
I am attempting to make these for Thanksgiving dinner. The cupcakes taste wonderful, however I am having a bit of a problem with the frosting. I followed the recipe exactly. The flavor is good, but the texture is more like oatmeal and the color is brown. My frosting looks NOTHING like your lovely cupcake photos! Help please….any suggestions?