Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) Recipe
Delight in these moist and flavorful Pumpkin Cassava Flour Cupcakes, perfect for a paleo and nut-free treat. Featuring the natural sweetness of pumpkin and maple syrup, combined with gluten-free cassava flour and a creamy coconut cream frosting, these cupcakes offer a wholesome dessert option free from grains and nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 cupcakes 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Paleo, Gluten-Free, American
- Diet: Paleo
Ingredients
Scale
Cupcakes
- 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
Frosting
- 1 cup coconut cream, refrigerated
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 Tbsp tapioca starch
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with 9 silicone or paper muffin liners to prevent sticking.
- Mix Wet Ingredients: In a medium-sized mixing bowl, whisk together pumpkin puree, eggs, maple syrup, olive oil, vanilla extract, and apple cider vinegar until fully combined and smooth.
- Add Dry Ingredients: Incorporate cassava flour, paleo baking powder, cinnamon, and salt into the wet ingredients. Whisk gently until just combined to avoid overmixing.
- Fill Muffin Liners: Using a spoon or scoop, portion the batter evenly into the lined muffin tin, filling each about 1/4 cup to make 9 cupcakes.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Allow them to cool completely before frosting.
- Prepare Frosting: In a small mixing bowl, whisk together the chilled coconut cream, maple syrup, and vanilla extract until smooth and creamy.
- Add Tapioca Starch: Whisk in tapioca starch to thicken the frosting, ensuring it is smooth and lump-free.
- Frost Cupcakes: Transfer the frosting to a piping bag or a plastic bag with a small corner cut off, then pipe the frosting onto the cooled cupcakes for a beautiful finish.
Notes
- Ensure the coconut cream is well chilled for best whipping results.
- You can substitute maple syrup with honey if preferred, but note it may alter flavor slightly.
- Cassava flour is gluten-free and works well in paleo recipes as a grain-free alternative.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Pumpkin cupcakes, paleo cupcakes, cassava flour cupcakes, nut-free dessert, coconut cream frosting, gluten-free baking, healthy pumpkin dessert
