Paleo Pumpkin Pie Cupcakes

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You guys!  These paleo pumpkin pie cupcakes are pretty bomb.  It all started with this recipe.  One of my readers asked me if I could do a healthier version.  Well I always love a challenge, and I have to say these paleo pumpkin pie cupcakes came out awesome.  Unlike the original, mine have NO flour and NO refined sugars.  They are also dairy free, egg free and vegan.  You can whip them up pretty fast!

Paleo Pumpkin Pie Cupcakes

You don’t even need a mixer to make the cupcakes. Just a food processor or blender will do.  If you want to make the whipped topping, you will need a mixer.  It’s super easy to make though.  If you love pumpkin, you may also like this post.  I use bananas in the recipe, but I swear you can’t taste them with the pumpkin and spices.  At least I couldn’t.  I was very surprised at how the texture of these cupcakes was very close the texture of actual pumpkin pie.

If you are a visual person, here is a video of how I make the coconut whip cream topping.

 

Paleo Pumpkin Pie Cupcakes

Paleo Pumpkin Pie Cupcakes

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Prep time: 

Cook time: 

Total time: 

Serves: 12 stanard sized cupcakes

The perfect bite of pumpkin pie without the guilt!
Ingredients
For the cupcakes:
For the whip topping:
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  3. Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don't stick like paper liners can.
  4. Bake for 20-25 minutes.
  5. Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
  6. To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!
Notes
Keep these stored in the fridge. I highly recommend making the whip topping right before eating for optimal results in taste and texture. Enjoy!

Please Note: The texture/taste may vary based on the pumpkin puree and ripeness of the banana. These have more of a pumpkin pie texture than a cupcake texture.

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes 2 - My Whole Food Life

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292 thoughts on “Paleo Pumpkin Pie Cupcakes

  1. Good strong sweet flavor but very wet. They did not set at all so we ate them as a pudding/custard. I subbed sweet potato for pumpkin as I had some I needed to use up, and also subbed 1/2 cup of applesauce for each banana, but from several of the other comments, I don’t believe this was the cause of the wetness. So not a bad result, just different.

  2. Argh! These are missing critical ingredients. This just did not work. at all. I have made many grain free or GF pumpkin type muffins and such and never seen one with only banana but figured I would give it a shot. But it is a big Fat Flop. It needs eggs and ir some kind of flour. I will try it with my king arthur GF baking mix next time. They are cooling and maybe the kids will still be able to eat the soup. We make pumpkin purée with maple syrup and just heta it up and eat it all the time and they love that. But we wanted muffins. Sigh.

  3. Love just about everything I’ve tried from this site, but sadly, these were just a mess for us. I gave them the full 25 minutes, let cool for a while on the rack, and put in the fridge. A few hours later, and they are still wet mush. I would like to use this mixture for something else, like to make muffins with some oat flour or something, but I’m not savvy enough to figure out the proportions of what to mix together. I feel awful that I may be throwing them away unless anyone would have some ideas of what to do with the remaining eleven… bummer.

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