Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Tis’ pumpkin Season and with all the lovely visuals going around social media I got a mean craving for a pumpkin cupcake, but I did not want to blow my diet! So I knew in order to steer clear of refined white sugar and white flower I needed to come up with my own recipe.

Pumpkin Cream Cheese Cupcakes. Grain Free, refined sugar free, gluten free. Click through to read recipe!

 

The base of my creation was inspired from Erin’s Birthday Cupcakes! Really I just needed to add pumpkin, pumpkin pie spice (which I blended myself from a Betty Crocker recipe) and a little more coconut flour to thicken it up.

For the frosting it was super easy just organic cream cheese with maple sugar and a little raw cream to thin it out.

These cupcakes turned out amazing! My friend Mike said so many cupcakes the frosting overtakes the cake, but he said mine were a perfect balance! Hey! Now that’s a perfect compliment!

Pumpkin Cupcake Recipe

1 Tsp Baking soda

1 Tsp Sea Salt

2 Tsp Pumpkin pie spice

1 Tsp Vanilla

1C Coconut flower

9 Eggs

1/4 C Coconut oil

1 C Coconut Sugar

1C Pumpkin Puree*

First, pre-heat oven to 350°. In a blender, pulverize the coconut sugar until fine. If coconut oil is solid, gently warm until liquid, but not hot.

I found this super easy to do with two mixing bowls and a hand mixer, but a stand mixer would also work.

Whip the coconut oil and pulverize coconut sugar until combined. Add vanilla extract and pumpkin puree. Break all the eggs together first and then incorporate into mixture, one at a time to incorporate each egg. When all the eggs are added, blend until creamy.

Sift the coconut flour into another bowl and add the salt, pumpkin pie spice & baking soda. Add the wet ingredients to the dry ingredients and blend. Line a cupcake pan with un-dyed parchment muffin liners and scoop in 1/4 C of the batter to each one, an ice-cream scoop works well for this. Conveniently this recipe makes 12 cupcakes, perfect for a traditional muffin pan. Put cupcakes in oven on the middle rack and set your oven timer for 10 minutes. After 10, turn the tray in the oven, keeping them on the same oven sheet and bake another 15 minutes. Making total bake time a total of 25 minutes. Ovens vary, but after the first 10 minutes the cupcakes should be firming up and lightly browning at the edges. The middles will still look a little soupy. After the pan rotation and 10 more minutes the cupcakes will be just cooked and not dry or heavy. Do not over-bake! Use the timer or they won’t turn out well. Allow all cupcakes to fully cool before attempting to frost. Cupcakes can be frozen but will dry out a bit.

*For the pumpkin puree you can use canned, but I personally don’t like canned food. So I roasted fresh pumpkin in the oven and pureed it myself. Set oven on 400°, slice open pumpkin, scoop out the guts, reserve the pumpkin seeds to roast later. Then cut into 4-5” square chunks and roast for 20-30 minutes until soft. Let them cool and then spoon out all the meat from the skin and puree in blender.

Octavia Klein Photography

Maple Cream Cheese Frosting

1 Package organic cream cheese

½ C Maple sugar

¼ C Raw Cream

 

Let the cream cheese get to room temperature. Then pulverize the maple sugar in a blender­–I used my Magic Bullet. Then add all ingredients in a bowl and blend with hand mixer. If it’s too thick still just add a bit more cream. After frosting my cupcakes I dusted the tops with cinnamon.

Octavia Klein Photography

 

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

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