Paleo Pumpkin Pie Cupcakes

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

Yields 12 stanard sized cupcakes

Paleo Pumpkin Pie Cupcakes

The perfect bite of pumpkin pie without the guilt!

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

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.

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https://mywholefoodlife.com/2014/09/07/paleo-pumpkin-pie-cupcakes/

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes 2 - My Whole Food Life

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313 thoughts to “Paleo Pumpkin Pie Cupcakes”

  1. I have been reading all the comments here and believe that the title is correct. It says pumkin pie cupcakes. Pumpkin pie usually comes out like a custard. I followed the recipe as is and didn't try to change it. We loved it. Thank you for sharing.
  2. I loved this recipe. It came to together very easy, I halved the recipe and used my immersion blender to blend everything. Using silicone muffin cups is important, very easy to pop out the pumpkin cupcakes once cooled. I used Trader Joe's coconut cream and just mixed in the maple syrup and vanilla by hand. Finally I topped the cupcakes with Let's Do Organic Unsweetened Toasted Coconut Flakes. Very delicious. Thank you.
  3. Delicious! I omitted the sugar and added an egg to the recipe, and topped with toasted coconut flakes and pecans. I didn't have any muffin liners so I greased a muffin pan with clarified butter. The muffins were still a bit soft, but I gently removed them mostly in tact. They got more firm once they were in the fridge. Great recipe! Thank You!

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