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Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 cupcakes 1x


Paleo pumpkin cupcakes made with cassava flour and sweetened with maple syrup.  Grain free, gluten free, dairy free and nut free!




  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup olive oil (unrefined, extra virgin)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 cup + 2 Tbsp cassava flour (105g)*
  • 2 tsp Paleo baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt


  • 1 cup coconut cream**
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 Tbsp tapioca flour



  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, whisk together all wet ingredients.
  3. Add in dry ingredients, whisk.
  4. Scoop about 1/4 cup batter per cupcake into a lined muffin pan (9 cupcakes).
  5. Bake at 350 degrees for 20 minutes.
  6. Remove from oven and cool on cooling rack to room temperature before frosting.


  1. Combine coconut cream, maple syrup and vanilla in a small mixing bowl.  Whisk until smooth.
  2. Add in tapioca flour.  Whisk until smooth.
  3. Place frosting in a plastic baggie and pipe onto cooled cupcakes.


Cupcakes best stored in fridge.  I recommend waiting to frost the cupcakes until just before they're served.

*For best results, use Otto's cassava flour and measure by weight (given in grams)

**Just the cream from a can of full fat coconut milk