Paleo Pumpkin Pie Cupcakes

Prep Time 5 min Cook Time 25 min Serves 12 stanard sized cupcakes     adjust servings

The perfect bite of pumpkin pie without the guilt!


    For the cupcakes

    • 1 can pumpkin or 1 1/2 cups pumpkin puree
    • 2 very ripe bananas
    • 1/2 cup coconut sugar
    • 1 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp sea salt

    For the whip topping

    • 1 can full fat coconut milk
    • 2 T maple syrup
    • 1 tsp vanilla beans


    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!


    Recipe 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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