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. I baked mine for 22 minutes and they set nicely. I used two slightly firmer bananas and made sure not to let them mix for too long so that it wouldn't be a very runny batter. Love them!
      Reply
    2. Tarts were tasty but the pumpkin pie mix never firmed up. I cooked for 30 mins and left in the fridge for two hours and it just ended up being more a pudding. Bananas also dominate the flavour... could barely taste the pumpkin. ... I think a couple of eggs and one less banana could improve consistency and balance out flavors more. Also, I did a nut crust so that the mini pies had some texture, otherwise it would have been all pudding consistency.
      Reply
      1. Sorry they didn't firm up enough for you. The outcome can vary depending on the ripeness/size of the bananas. Pumpkin puree can vary as well. I love the idea of the nut crust though!
        Reply
    3. I made this the other night and they never firmed up for me either. Much more pudding like vs "cupcake". I ended up emptying all the liners into a big bowl and eating it like a pudding. My family loved the flavor though.
      Reply
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    5. YUM! I'm going to try this tonight. I might need to crush a bunch of almonds to make a 'crust' for it to get that full 'pie' feeling. So excited. TY!
      Reply
    6. Mine aren't setting up either. I think maybe adding some corn starch/arrowroot powder or even chia seeds might help thicken it up. I will try that if I choose to make these again. But I think the flavor is good.
      Reply
    7. I thought I was the only one with mushy cupcakes. I did everything accordingly and let sit in fridge for 5 hrs and still mushy. Debating to recook another 25 mins!?!?
      Reply
      1. I'm sorry that happened to you. I did state that the outcome can vary depending on the ripeness of the banana and the consistency of the pumpkin puree. I have had people make these with success. I am sorry it didn't work for you.
        Reply
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    9. These were delicious and settled perfectly. I added a bit more pumpkin after mixing all the ingredients because the banana was too prominent. I oiled my muffin tray with coconut oil, baked for 25 minutes, and let them cool in the fridge overnight. I could tell they weren't mushy when they came out of the oven though, so that was a good sign. If I made them again, I think I would put one less banana. Coconut cream was phenomenal!
      Reply
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    11. Thank you for sharing such a cool new recipe! The cupcakes have turned out nicely. I'm wondering what I did wrong trying to make the topping: I used the top, thick portion of the refrigerated coconut milk, the vanilla beans from a pod, and maple syrup, and put it all in my KitchenAid Mixer, and the mixture got thinner instead of thicker. Should I just hand mix next time? Thanks!
      Reply
      1. What kind of canned coconut milk did you use? I have found that I can only make cream from the Thai Organic brand. Glad you liked the flavor, but sorry yours was runny. :(
        Reply
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    14. Bless your heart. Reading through the comments makes me sad for you...so many variables, it's like people forget that sometimes things work different for others - you'd not post a recipe of something that didn't work for you. Thanks for the recipe, I'm excited to try them because my son keeps talking about pumpkin pie :) Yum! I appreciate you sharing!
      Reply
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    16. Thanks for the recipe, yummy! I used maple syrup instead of sugar & added 2 eggs just to ensure they came out firm. I baked them @ 375 for 40 minutes & put them in fridge as soon as they cooled a bit. They are delicious!
      Reply
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    19. Ok. I tried it again with less mushy bananas, and got the same result. BUT I think I figured out what I was doing wrong!!!! I believe there is a big difference between the pumpkin purée and some of the other pumpkin fillings. I'm so silly, you clearly put that in your recipe to put less pumpkin purée!! After examining your pictures, your "before" pumpkin looks much thicker than mine. I think it would be helpful if I could remember what the pumpkin pie filling was supposed to be like consistency-wise, haha. I just happily blend away and I am probably over mixing. It's possible I could have saved this last batch by adding eggs or chia or something to firm it up. I'm not giving up, because the flavor is so darn good everyone loves it!! Thanks again!
      Reply

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