I loveeee pumpkin spice season! I find great joy in all the pumpkin treats during fall. This recipe combines 3 of my favorites in one dessert: pumpkin, pecan, & cheesecake! Plus, it’s paleo friendly – so it’s gluten free, grain free, & dairy free!
These cupcakes are so freaking delicious, it’s hard to believe they’re paleo. Make them for Thanksgiving, fall parties throughout the season, girls night, or any occasion you’d want some cupcakes!
Ingredients
Pumpkin Spice Cupcake Batter
- 1 6 oz pack maple sugar
- 1 can (15 oz) organic pumpkin puree
- 4 large pastured eggs
- 1 cup refined coconut oil, melted (I use refined so that there is no coconut flavor)
- 2 cups cassava flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 2 tsp cinnamon
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/3 cup ghee, softened
- 3 oz Kite Hill almond milk cream cheese
- 1 tsp vanilla extract
- 1 cup organic confectioners' sugar
- 1/2 cup chopped pecans, toasted
Servings: cupcakes
Instructions
- Pre-heat oven to 350 degrees. Whisk cassava flour, baking powder, cinnamon, salt, and pumpkin spice in a large bowl.
- In another bowl, beat maple sugar, pumpkin, eggs, vanilla extract and coconut oil until well blended.
- Gradually beat the dry mixture into the wet mixture
- Pour batter into paper-lined cupcake trays, using a spoon or ice cream scooper
- Bake for 30 minutes or until toothpick comes out clean
- While the cupcakes are baking, prepare the frosting
- In a medium bowl, mix together the Kite Hill cream cheese, ghee, vanilla extract & confectioner's sugar until well blended
- Fold in the chopped pecans
- Once cooled, top the cupcakes with the frosting
- Serve!
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