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

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

    For the whip topping


    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.

    Pumpkin Pie Cupcakes

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    323 thoughts to “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.
        1. I had the same outcome! I realize this recipe is actually miss titled... They should be called Mini Paleo Pumpkin Pies. I got to this site from another site that published this same recipe, except their photo was very misleading - actual fluffy pumpkin "muffins".
    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.
      1. I had the same outcome! I realize this recipe is actually miss titled... They should be called Mini Paleo Pumpkin Pies. I got to this site from another site that published this recipe, their photo was very misleading - actual fluffy pumpkin muffins.
    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.
    4. I should have read all the comments before trying these! I was so excited for cupcake like muffins. I knew they would be on the wet side from reading the recipe but did not expect the gross outcome. I tried one bite and was so turn off my the mushiness that they went straight into the garbage. So sad!!
    5. I love this recipe as pumpkin pie! I use a pie tin and cook it to the desired consistency. I also put gluten free oats and Graham crackers crushed up on top of the pie afterwards. It's delicious, gf, and vegan!!
    6. I really wish I had read these comments before I made these. I am eating AIP and traveling and I wanted to have something good to eat on the road. These are a slimy mess and in no way a muffin. :(
    7. A couple of teaspoons of flax seeds won't fix this recipe. You need three eggs and 1/2 cup of gluten free flour. The eggs will make them set and the flour will add texture.

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