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Paleo Pumpkin Cupcakes (Pumpkin Coasters)

Posted on Aug 26, 2014 | 0 comments

Paleo Pumpkin Cupcakes (Pumpkin Coasters)

Paleo Pumpkin Cupcakes (Pumpkin Coasters)


 

When the days start to get a bit of fall chill to them, I start thinking of seasonal favorites like these Paleo Pumpkin Cupcakes.  I nicknamed them “Pumpkin Coasters” because they look like little mini cupcakes, only about half as high as a usual cupcake. I wanted the consistency to be a cross between a cupcake and a piece of pumpkin pie. Voila! Gooey soft, super moist and bursting with pumpkin spices and flavors, they are perfect for an autumn treat. Trust me, don’t let their little size fool you, they are delicious. They will also fill your house with the unmistakable smell of fall, of holidays, of home sweet home.

 

Pumpkin is a densely nourishing ingredient to use in any of your paleo cooking and baking. Full of vitamin A, beta-carotene potassium and fiber, it makes these Paleo Pumpkin Cupcakes not only nutritious, but delicious.

 

For a sweeter treat, try these Paleo Pumpkin Cupcakes topped with my Paleo Buttercream Frosting. Or, simply serve them plain for a breakfast pastry or snack at any time. These are easy-peasy to make, a great first time recipe if you are new to paleo baking.


 

Paleo Pumpkin Cupcakes (Pumpkin Coasters)

Paleo_Pumpkin_Cupcakes

  • Prep time:  10 minutes
  • Cook time:  30 minutes
  • Servings:  11-12 cupcakes

 DRY INGREDIENTS:

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup arrowroot flour or tapioca starch
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

WET INGREDIENTS:

  • 1 egg
  • 1/2 (of a 15oz. can) pumpkin puree, or 1 cup freshly pureed pumpkin
  • 1/2 cup full fat coconut milk
  • 1/3 cup maple syrup, or birch xylitol, or 20 drops of Sweetleaf liquid stevia (I use a scant 1/3 cup xylitol plus 6 drops stevia)
  • 1/4 cup butter or coconut oil, melted
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. apple cider vinegar

 


1) Pre-heat oven to 350°.

2) In a large mixing bowl whisk together all dry ingredients. Set aside.

3) In a second large bowl, beat the wet ingredients on high until well mixed and creamy, about 3 minutes.

4) Beat the dry ingredients into the wet ones until smooth.

5) Grease muffin tins with coconut oil or spray on coconut oil. Fill unlined tins half-way full. (This batter sticks too much to paper liners when cooked, so don’t use them.)

6) Bake on 350° for 30 minutes. Allow to cool on kitchen counter, then chill in refrigerator before frosting.

 

Remember, these Paleo Pumpkin Cupcakes are designed to stay on the smaller, flatter side, so don’t be surprised when they don’t rise to fill the whole cupcake tin. The idea is, that after they have been cooled and chilled, they are to have almost a custard-filled consistency. They are almost under-done looking, as in this way, they can mimic the taste and texture of pumpkin pie.

 

This recipe for Paleo Pumpkin Cupcakes can easily be doubled to make a batch of 2 dozen.

 

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