I don't know about you all, but pumpkin is one of my favorite fall flavors. Well, it's actually one of my favorite flavors when it comes to any baked good! Knowing that, it shouldn't come as a surprise that I am kicking off September with this recipe: Pumpkin Cupcakes with Cassava Flour.
These gluten free pumpkin cupcakes are Paleo friendly, dairy free, nut free and made with cassava flour. They are moist, fluffy, perfectly sweet and full of pumpkin flavor. If you're not already in the fall spirit, these healthy pumpkin cupcakes are sure to do the trick!
If you think cupcakes have to be unhealthy, think again. These pumpkin cupcakes are most definitely healthy!
They're grain free, gluten free, made with olive oil and sweetened with maple syrup.
That's one thing I love about using Paleo friendly ingredients in my baking: you can create desserts that are healthy enough to share at the breakfast table.
And these aren't just healthy cupcakes, but they're also nut-free. I know some schools require nut free items since nut allergies are quite common these days. So, this is a great Paleo cupcakes recipe made without almond flour, that's perfectly acceptable for school functions.
What are the ingredients in Pumpkin Cassava Flour Cupcakes?
- pumpkin puree
- maple syrup
- olive oil
- apple cider vinegar
- cassava flour
- baking powder
Only 10 simple ingredients are needed for these easy-to-make pumpkin cupcakes. They're dairy free, so made without butter. In addition, they are sweetened with maple syrup rather than refined white sugar or brown sugar. To lower the sugar content, feel free to substitute the maple syrup with a liquid, calorie-free sweetener such as THIS one.
The oil I used to make these cupcakes was olive oil. However, avocado oil would be a great alternative.
How to Make Pumpkin Cupcakes with Cassava Flour
These pumpkin cupcakes are made in one bowl, baked for 20 minutes, cooled and frosted.
First, preheat your oven to 350 degrees F. Then, whisk together all wet ingredients in a medium-sized mixing bowl. Add in dry ingredients, whisk.
Scoop batter into a lined muffin pan. (About ¼ cup batter per muffin.) Then, bake at 350 degrees for 20 minutes.
Remove the cupcakes from the oven. Cool to room temperature before frosting and decorating. I recommend frosting just prior to serving.
This recipe makes 9 cupcakes and they are best stored in the fridge after 24 hours.
Best Paleo Cupcake Toppings
First off, cupcakes need frosting. I mean, that's basically what classifies a cupcake as a cupcake rather than a muffin. My favorite type of low sugar, Paleo frosting is made with coconut cream and maple syrup. All you have to do is combine a can of coconut cream (just the cream, not the liquid) with 1-3 tablespoons of maple syrup, depending on your taste preference. You can also add a splash of vanilla extract for more flavor.
For these cupcakes, I took the easy route. I frosted them with Simple Mills vanilla frosting. It does use organic powdered sugar, rather than a more Paleo friendly option like coconut sugar or maple syrup. But, other than that, the ingredients are great. And, being as I see cupcakes as a rare treat, I find nothing wrong with indulging in a little store-bought organic frosting. Also, a side note: because this frosting uses coconut oil, it is hard and crumbly at room temperature. Just put it in a microwaveable dish and heat it up for 10-20 seconds, stir and use.
If neither of these options are what you're looking for, just try a simple online search for "Paleo frosting recipes". You'll get a bunch of great ideas and can choose one to your liking.
Natural Food Dyes
To add a bit of natural color to the frosting, try using superfood powders. Here are some easy ideas:
- pink: beet root powder
- yellow: turmeric root powder
- green: spirulina or matcha
- purple: maqui berry powder or acai powder
Cupcakes can look pretty naked with just white frosting. Some great topping options include:
- naturally colored sprinkles
- a dusting of cinnamon or pumpkin spice
- fresh berries (blueberries, raspberries, blackberries…)
- dried fruit (chopped mango, raisins, cranberries, blueberries…)
- freeze dried fruit (raspberries, strawberries, apples)
- chocolate chips
- chopped nuts or seeds
Do Pumpkin Cupcakes Need to be Refrigerated?
Store bough cupcakes, you know the ones you see at your local grocery store that are loaded with refined sugar and pumped full of hydrogenated oils? Yeah, those don't need to be refrigerated. They are engineered to be shelf-stable. But, they're also horrible for your health!
These cupcakes are not like that in the least. I recommend refrigerating them after 24 hours. They will last overnight in an air-tight container. But, after that, I recommend keeping them in the fridge so they don't spoil.
Also, I recommend not frosting and decorating them until they're ready to eat. So, don't frost them and then let them sit at room temperature overnight. Once frosted, eat them and then store the leftovers in the fridge.
These truly are the perfect Paleo pumpkin dessert recipe. Healthy enough to serve at the breakfast table, depending on what frosting you use, and also perfect for a decadent dessert. I'll definitely be making these again come October. They'll make a great Halloween cupcake.
More Paleo Pumpkin RecipesPrint
Paleo pumpkin cupcakes made with cassava flour, sweetened with maple syrup and perfect for any fall celebration.
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, whisk together all wet ingredients.
- Add in dry ingredients, whisk.
- Scoop about ¼ cup batter per cupcake into a lined muffin pan (9 cupcakes).
- Bake at 350 degrees for 20 minutes.
- Remove from oven and cool on cooling rack to room temperature before frosting.
Best stored in fridge after 24 hours.
These cupcakes were frosted with Simple Mills Vanilla Frosting. Simply, scoop frosting into a microwaveable dish, soften in the microwave for 10-20 seconds, stir and spread.
*I do recommend measuring the cassava flour by weight
Keywords: cupcake, pumpkin, nut free, dessert, Halloween, cassava flour