Paleo Pumpkin Pie Cupcakes

Melissa King Healthy Cakes, Pies, Tarts, Recipes

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

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!

    by

    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.

    Pumpkin Pie Cupcakes

    Pumpkin Pie Cupcakes 2 - My Whole Food Life

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    323 thoughts to “Paleo Pumpkin Pie Cupcakes”

          1. Also I'm not understanding with the coconut milk does it have to be in the fridge and are you just taking the fatty stuff off the top and using that or using the whole can of coconut milk?
            Reply
            1. Yes just use the fatty stuff for the topping. You can save the leftover water to add to smoothies if you like.
        2. Hi! I made these today and after cooking for 20min, letting them cool I put them in the fridge. I went to take one out of the silicone baking cups and it's mush. I have to eat it with a spoon. What did I do wrong? They never set. I checked them after 20min and the toothpick came out pretty clean. Should I try to re-bake them?
          Reply
          1. Did you use canned puree? Or maybe large bananas? Maybe that was the issue? I'm sorry they didn't set for you. :( You can probably still eat them with a fork.
            Reply
            1. I was just thinking, if we added 1 egg they would set a bit better. Kind of like sweet potato casserole. Think I'll try it that way, let you know how it works!
            1. Did you put it in the fridge? It will set more. Also, the recipe outcome may vary based on the size of the bananas and also the pumpkin puree can vary. Sorry yours didn't work out. :(
    3. Pingback: pumpkin loving « Accidently Delish Accidently Delish
    4. Mmmm delicious! Love the coconut whipped cream too! Could I make the whipped cream using a can of coconut cream instead of coconut milk, but using the same method? Or would it turn out too rich or something...?
      Reply
    6. Do you have a suggestion as to what i could replace the bananas with? Theae soumd amazing but I am allergic to banbananas! Thanks!
      Reply
          1. Thanks for all of your awesome recipes that are friendly to people with lots of allergies! If you were to try the applesauce, how much would you recommend to make it less watery? Thanks!
            Reply
            1. I'm not sure. If you were to use applesauce instead of coconut milk, you probably need some kind of thickener. Maybe 1 1/4 cups applesauce and then some arrowroot to thicken?
            2. I am allergic to coconut so I played around with the frosting recipe. At first I tried grass fed cow milk and that was a waste of milk even when wiped with vanilla powder and maple syrup. So then I tried grass fed whipped cream 14 oz, 1 tsp vanilla powder, and 2 tablespoons of maple syrup although it tastes good too runny after adding maple syrup. My conclusion is to use 14 0z grass fed whipped cream and 1 teaspoon vanilla and mix voila!
            4. I would try putting the applesauce in a double cloth lined strainer over a bowl and let sit in frig say overnight, or juice the apples and use the remaining fiber for the recipe. Waste not - want not. Play with it and enjoy the journey.
    7. Hi, thank you so much for sharing this recipe. I cannot wait to try it. Just like everything else I have tried of yours, I am sure this will be amazing. One question, did you try using maple syrup instead of the coconut sugar (wasn't sure if you already tried it and it didn't come out as good)?
      Reply
      1. Thanks Ann! I didn't try using maple syrup yet. I chose to use the coconut sugar, because I thought using maple syrup might have made it too runny. If you try, I would love to know the results!
        Reply
      2. Made them in ramekins. They are good but the banana over powers the pumpkin. Also I would spice up the next batch. Still good though
        Reply
        1. Glad you liked them. I guess it depends on the size bananas you use and how ripe they are. Mine tasted more like pumpkin.
          Reply
        2. I totally agree that the banana flavour is too overpowering. I'm putting these in with my morning yoghurt - I just can't eat them as is. I'm thinking egg instead of banana would be better.
          Reply
    12. I just made these with this yummy Pecan Crust (http://summerharms.blogspot.com/2012/11/pecan-crusted-pies.html ) on the bottom and it is DELICIOUS!! Will absolutely be making this again. Thanks for an amazing, healthy pumpkin pie recipe!
      Reply
    13. I am absolutely loving recipes with pumpkin at the moment, such a healthy alternative to so many things. I also like that the ingredients aren't too fancy so it's definitely on my to do list for October. THanks for the inspiration. http://www.veganricha.com/2013/12/gingerbread-cake-mix-in-jar-for-1.html
      Reply
    14. I made this yesterday. Didn't have muffin liners, so I baked it in an 8x8 pan. So delicious!! I just scooped out a portion and topped it with some homemade granola (I skipped the whipped topping, although that does look delish). Love this!
      Reply
      3. I just put this recipe into the oven. I also am baking in an 8x8 glass pan. Without any binding ingredient, I can't understand how these are not going to be just mush. I'm thinking it's going to be more of a soft, pumpkin casserole. Fingers crossed they are editable and not wasted ingredients!
        Reply
    16. Interesting to me because my husband has eliminated all wheat and dairy trying to see if his itchy skin improves. I am wondering about baking in oven proof ramikins to eliminate the removal difficulties. Sounds like a yummy dessert. Some people like pumpkin pie, but not the pastry too.
      Reply
      2. I too had an itchy skin issue.... Turned out to be candida yeast overgrowth. Since I have been on the candida diet my itchy skin is gone!
        Reply
    17. These look delicious (and might be a better bet than a gf pumpkin pie for Thanksgiving). To those who have made them in ramekins, what size did you use and time for baking? Alicia with the 8 x 8 dish, how long did you bake it? I've made gf pumpkin custard, but it's nowhere near healthy, though it is always a big hit. And this is one paleo recipe that I'm not allergic to! Thanks Melissa!
      Reply
        1. I baked it for 25 minutes and it was looser than what you'd want for something portable. But I didn't mind, since I knew I would be eating it out of a bowl anyway. I would think another 10 minutes would firm it up nicely.
          Reply
    19. The 1 tsp of vanilla beans...is that scraped out bean pods or vanilla bean extract? Thanks, these look delicious and plan on making them this weekend!
      Reply

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