Paleo Pumpkin Cupcakes with Maple Cashew Frosting {Dairy-Free}

Free from refined sugar, grain, gluten, dairy & eggs.

Vegan & Paleo Friendly.

PREP TIME: 30 MINS | COOK TIME: 20 MINS | TOTAL TIME: 50 MINS | SERVINGS: 12 CUPCAKES

These Paleo Pumpkin Cupcakes are moist, sweet, uniquely spiced, and topped with a dairy-free maple cinnamon and cashew frosting! They’re also healthy, grain free, easy to make, great for kids and will be the talk of the table at any event.

And, if you haven’t made or tasted cashew-based frosting yet, you’re in for a big surprise! With just a whirl of your food processor, you can turn cashews and coconut cream into a thick and creamy maple cinnamon frosting.

Pumpkin spice is also a star ingredient, but sometimes hard to find on short notice, but the good news is you can make your own, as its simply a combination of five spices outlined below in the recipe.

Let’s bake!

Equipment

Food processor
2 x Large mixing bowls
Whisk
Muffin pan (12)
12 x Cupcake liners

Ingredients - Frosting

1 1/2 cups raw cashews **optional for activated nuts** (soak in filtered water overnight or for 4 hours, drain and dry gently with paper towel to absorb excess water)
2/3 cup organic coconut cream (chilled drained of any water)
6 Tbsp organic maple syrup
2 tsp organic vanilla extract
1 1/2 Tbsp fresh lemon juice ( can add up to 2 Tbsp to suit)
2 Tbsp organic coconut oil
1/8 tsp celtic sea salt
1 tsp organic ground cinnamon

Ingredients - Cupcakes

3/4 cup organic pumpkin puree
4 organic or pastured eggs
6 Tbsp organic maple syrup
1/4 cup organic coconut milk
2 tsp pure, organic vanilla extract
2 tsp organic apple cider vinegar
1 1/2 cups organic blanched almond flour (meal)
3 Tbsp organic coconut flour
3 Tbsp organic tapioca starch
1 tsp baking soda

All the above ingredients can be found both online and in our store located at 47 Maroubra Road, Maroubra.

Instructions - Frosting

In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process/blend on high until a very smooth mixture forms. If you want to activate the nuts, soak them overnight in filtered water.
Transfer to a container and chill for at least 2 hours or overnight, frosting will thicken significantly as it’s chilled.

Instructions - Cupcakes

Preheat your oven to 175 degrees C and line a muffin pan with 12 parchment liners.
In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth and well combined. To puree pumpkin, cut into small pieces and roast to just before they brown then put in food processor or blender.
In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
How to make your own pumpkin pie spice: 4 tsp ground cinnamon, 2 tsp of ground ginger, 1 tsp ground clove, 1/2 tsp ground nutmeg.
Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
Bake in the preheated oven for 20 minutes or until they rise and a skewer stick inserted near the centre of one comes out clean.

Recipe Notes

* Without the frosting, these make great pumpkin pie muffins. You can add raisins, dried cranberries, chocolate drops, chopped pecans, or anything you like.

**Prep time does not include time needed to soak cashews if you want to activate the nuts.

Nutrition Facts

Posted on November 08, 2020

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Paleo Pumpkin Cupcakes with Maple Cashew Frosting {Dairy-Free}