Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) Recipe

If you are searching for a delightful treat that perfectly balances cozy autumn flavors with a health-conscious twist, you absolutely must try these Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free). These cupcakes boast tender, moist crumb and a naturally sweet pumpkin taste enriched with warm cinnamon, all without any grains or nuts. The cassava flour provides a light texture that feels like a traditional cupcake but keeps things paleo-friendly, while the luscious coconut cream frosting adds just the right touch of indulgence. Trust me, once you bake these, they’ll become your go-to seasonal dessert that everyone can enjoy guilt-free!

Ingredients You’ll Need

Gathering just the right ingredients is half the fun and success of baking these cupcakes. Each component is simple yet essential, working harmoniously to create the perfect balance of taste, texture, and beautiful autumnal color.

• 1/2 cup pumpkin puree: Provides natural moisture and rich pumpkin flavor that defines these cupcakes.
• 2 large eggs: Bind the batter and give the cupcakes their nice structure.
• 1/4 cup maple syrup: Adds natural sweetness with a subtle caramel note.
• 1/4 cup olive oil (unrefined, extra virgin): Keeps the cupcakes moist while adding a hint of fruity richness.
• 1 tsp vanilla extract: Enhances the flavors with warm, sweet undertones.
• 1 tsp apple cider vinegar: Reacts with the baking powder to help the cupcakes rise beautifully.
• 1/2 cup + 2 Tbsp cassava flour (105g): A paleo-friendly flour that delivers a tender crumb and light texture.
• 2 tsp paleo baking powder: Leavens the cupcakes for a fluffy, airy rise.
• 1 tsp cinnamon: Brings cozy spice that pairs perfectly with pumpkin.
• 1/4 tsp salt: Balances the sweetness and enhances overall flavor.
• 1 cup coconut cream, refrigerated: Used for the creamy, dreamy frosting topping.
• 2 Tbsp maple syrup: Sweetens the frosting naturally without overpowering it.
• 1/2 tsp vanilla extract: Adds depth to the coconut cream frosting.
• 2 Tbsp tapioca starch: Gives the frosting just the right consistency for piping.

How to Make Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free)

Step 1: Prepare Your Oven and Baking Tin

First things first, preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with 9 silicone or paper liners. This prep ensures your cupcakes bake evenly and come out cleanly without sticking, making your baking process smoother and more enjoyable.

Step 2: Mix the Wet Ingredients

In a medium-sized mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, olive oil, vanilla extract, and apple cider vinegar. This mixture forms the moist and flavorful base of your cupcakes, so take a moment to enjoy the cool, rich texture as it comes together.

Step 3: Incorporate the Dry Ingredients

Add cassava flour, paleo baking powder, cinnamon, and salt to the wet mixture. Gently whisk everything until just combined. Avoid overmixing to keep the cupcakes tender and light — that little bit of restraint makes all the difference in texture.

Step 4: Fill and Bake

Divide the batter evenly among the cupcake liners, about 1/4 cup per cupcake. Place the muffin tin in the oven and bake at 350 degrees Fahrenheit for 20 minutes. The aroma of cinnamon and pumpkin baking will start filling your kitchen, creating an irresistible atmosphere.

Step 5: Cool Before Frosting

Once baked, remove the cupcakes from the oven and allow them to cool briefly in the pan. Then transfer them to a wire rack to cool completely before frosting. This step is crucial so your frosting stays silky and doesn’t melt away.

Step 6: Make the Frosting

Whisk together the chilled coconut cream, maple syrup, and vanilla extract until smooth. Then mix in the tapioca starch, whisking until the frosting achieves a creamy, pipeable consistency. This beautifully smooth frosting will complement the rustic cupcakes perfectly.

Step 7: Frost Your Cupcakes

Place the frosting inside a plastic bag, snip a tiny corner off, and pipe it elegantly onto each cooled cupcake. This method is simple yet makes your cupcakes look professionally finished and inviting.

How to Serve Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free)

Garnishes

Enhance your Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) by sprinkling a pinch of ground cinnamon, finely chopped fresh herbs like rosemary, or even a light dusting of coconut flakes. These small touches add texture and aroma that elevate the cupcakes from everyday to extraordinary.

Side Dishes

Pair these cupcakes with warm herbal tea, a cup of black coffee, or a dollop of fresh berries to contrast the sweetness. Serving alongside a crisp apple or pear salad can add a refreshing counterpoint that heightens the enjoyment of the rich cupcake flavors.

Creative Ways to Present

Try serving your cupcakes in rustic wooden trays adorned with autumn leaves or on a simple white cake stand for an elegant touch. You could also wrap each cupcake with a ribbon or add small themed toppers for holiday parties. Presentation makes every bite feel special and memorable.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) fresh, store them in an airtight container in the refrigerator. They will stay moist and delicious for up to 3 days, making them perfect for enjoying over several afternoons.

Freezing

If you want to save some for later, these cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They can be kept frozen for up to 2 months without losing flavor or texture.

Reheating

For the best taste after freezing, thaw the cupcakes in the refrigerator overnight. Warm them slightly in a 300-degree Fahrenheit oven for about 5-7 minutes if you like them cozy and fresh. Avoid microwaving as it can affect frosting texture.

FAQs

Can I substitute another flour for cassava flour?

Cassava flour is key to maintaining the light, paleo-friendly texture of these cupcakes. Almond or coconut flour won’t work the same way, especially since these are nut-free. For best results, stick to cassava flour.

Is the frosting dairy-free?

Yes! The frosting is made with coconut cream, making it completely dairy-free and a perfect complement to the paleo, nut-free nature of the cupcakes.

Can I make these cupcakes vegan?

These cupcakes rely on eggs for structure, so making them vegan would require experimenting with flax or chia egg substitutes, which might change texture and rise. This recipe shines best as written.

How sweet are these cupcakes?

They have a moderate natural sweetness, mainly from maple syrup and pumpkin. If you prefer sweeter treats, you can drizzle a little more maple syrup on top before serving, but they are delightfully balanced as is.

Can I use canned pumpkin for the puree?

Absolutely! Just ensure it’s plain pumpkin puree without added spices or sugars for best results.

Final Thoughts

Trust me when I say, making these Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) will bring so much joy to your kitchen and your taste buds. They capture the heartwarming flavors of fall while keeping things healthy and inclusive, so everyone at your table can enjoy them. Give this recipe a go and watch it become one of your seasonal staples you’ll adore sharing year after year.

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