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  • Grain-Free Pumpkin Pie Cupcakes (or Muffins) Posted October 6, 2012 | Tags: gluten free pumpkin muffins, grain free pumpkin muffins, paleo pumpkin muffins

    10

    Paleo Pumpkin Pie Cupcakes


    These grain-free pumpkin pie cupcakes are a hybrid between pumpkin pie filling and a muffin so they are extra moist.  If you would like a dryer version just cut down on the amount of pumpkin puree. I am also providing two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before.

    I made these for my daughter’s best friend’s 3rd birthday, along with some coconut flour chocolate cupcakes.  I usually bring my daughter her own cupcakes to every party.  I keep them in the freezer and just thaw one out a few hours before the event, but this time since the birthday girl also has a gluten intolerance, all the kids in the party were eating gluten-free. As people are becoming more and more aware about the negative effects of wheat maybe someday gluten-free will be the norm. Does that sound possible or just too good to be true?

    Ingredients:

    1 ½  cup of almond flour
    1 1/4 cup of pumpkin puree
    2 tbsp of coconut oil
    3 eggs
    1 cup of chopped walnuts(optional)
    Dates to taste, I used  ¾ cups
    2 tsp of cinnamon powder
    2 tsp of pumpkin spice
    ¼ tsp of ground cloves (optional)
    2 tsp of baking soda
    Preparation:

    • Preheat oven to 350 F
    • Using food processor combine all the ingredients except for the walnuts, until the dates are completely ground. If you are using a blender instead, blend the eggs with the dates, baking soda, pumpkin puree, and dates together, transfer mix to a bowl and incorporate the rest of the ingredients by hand.
    • Mix in the walnuts by hand
    • Pour the batter into greased or paper lined muffin molds, remember that almond flour does not raise as much as wheat flour so fill the molds until almost the top
    • Bake muffins for 35 to 45 minutes or until a knife inserted in the middle of the muffin comes out dry.

    Frosting #1

     

    Ingredients:

    1/2 cup of butter, room temperature
    1 cup of cream cheese, room temperature
    1 tbsp of lemon juice
    3/4 cup of raw honey

    Preparation:

    • Combine all ingredients with a hand mixer until smooth and frost cake

    Frosting #2

    Ingredients:

    1 cup of coconut oil
    1 cup of full fat coconut milk, canned or homemade
    1 tbsp of vanilla extract
    5 tsp of arrowroot powder
    4 tbsp of raw honey.

    Preparation:

    • In a small saucepan, whisk together the vanilla, arrowroot, and coconut milk and bring to a boil.
    • Lower heat and continue to cook for 5 minutes, stirring  constantly.
    • Melt in the coconut oil and remove from heat.
    • Once the mixture is at room temperature, mix in the honey using an electric mixer or immersion blender (coconut milk and oil      will still separate at this point).
    • Refrigerate overnight or for several hours until it hardens
    • Whisk again using an electric mixer or immersion blender until it has a  consistency similar to whipped cream
    • Frost cupcakes

    Sprinkle the top with cinnamon (optional)

    Makes 8-10 muffins

    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    10 Comments

    • Grain-Free Pumpkin Pie Cupcakes (or Muffins) | Paleo Digest October 6, 2012 at 12:44 pm

      […] on the web!Grain-Free Pumpkin Pie Cupcakes (or Muffins) My Pure Pantry / Posted on: October 06, 2012My Pure Pantry – These grain-free pumpkin pie cupcakes are a hybrid between pumpkin pie filling and a muffin […]

      Reply

    • Grain-Free Pumpkin Cranberry Bread - Edible Harmony November 21, 2012 at 9:10 pm

      […] other pumpkin recipe ideas, try my pumpkin spice creamer, pumpkin muffins or my paleo pumpkin […]

      Reply

    • Jen Feather December 10, 2012 at 1:10 pm

      Made these and not only were they quick and easy, but also the best pumpkin bread I’ve had (poured into a pan instead of cupcakes). They were very moist. Thank you!

      Reply

      • Edible Harmony December 10, 2012 at 8:36 pm

        I am glad you liked it, thank you for taking the time to write a review

        Reply

    • Frannie February 10, 2013 at 3:32 pm

      I have just recently came across your site and I am LOVING it! Thank you for sharing and May the Lord Bless you as you bless others, This recipe looks wonderful.

      Reply

      • Edible Harmony February 10, 2013 at 9:57 pm

        Thank you for joining our tribe!

        Reply

    • Samantha April 5, 2014 at 3:55 pm

      I love this pumpkin recipe (so THANK YOU!), and am about to try Frosting # 2 for the first time this week for a friend. Do you know if it “holds up”/ keeps it’s form like a cream cheese frosting does (…say for a couple days?) or will it fall apart / melt like a whipped cream topping?

      Reply

      • Edible Harmony April 5, 2014 at 5:57 pm

        I will hold for a couple of days if you keep it refrigerated

        Reply

    • Paleo Thanksgiving Recipe Roundup - Edible Harmony November 25, 2014 at 10:59 pm

      […] These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here. […]

      Reply

    • 60 Delicious Gluten-Free Desserts Perfect for Entertaining February 14, 2016 at 7:17 am

      […] Pumpkin Pie Cupcakes (GF, GRF, SF, DF, P, V, VG)-Edible Harmony […]

      Reply

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