How to Make Pumpkin Cupcakes
Mix the batter: Sift together the ground cinnamon, coconut flour, nutmeg, ground ginger, and baking soda. Use a mixer to beat the eggs and maple syrup together until pale and fluffy. Add the pumpkin, almond milk, and apple cider vinegar to the egg mixture and beat to combine. Add the dry and wet ingredients together until a batter forms. Let it rest for 5-10 minutes.
Bake: Spoon the batter into the paper cupcake liners. Bake the pumpkin cupcakes for 20 to 25 minutes or until golden and a toothpick test comes out clean.
Make the frosting: Scoop the solid coconut cream off of the top of the chilled full-fat coconut milk. Blend the coconut cream, cashew nuts, coconut flour, and maple syrup until smooth. Pipe the frosting over the cupcakes and refrigerate until ready to serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Baked pumpkin cupcakes (unfrosted) can be kept in the refrigerator for up to four days if stored in an airtight container. The frosting (stored separately) will last for the same amount of time. Frosted cupcakes kept in an airtight container will last three days in the refrigerator.
To Freeze: Pumpkin cupcakes are best frozen without frosting, but you can freeze them with frosting if required. You will need to store the cupcakes and the frosting in freezer-safe bags or containers to keep them fresh for up to two months. Frosted cupcakes are difficult to store since the frosting may get squished, so take care not to crush them or stack them by accident if you’d like to freeze them this way.
P.S. – If this cupcake recipe isn’t enough to satisfy your sweet tooth, we’ve got a lot more where this came from. Here’s some of my personal favorite paleo cupcake recipes:
- For the cupcakes
- ½ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking soda
- 4 eggs
- ½ cup maple syrup
- 1/3 cup homemade or canned organic pumpkin puree, well drained
- 1 tbsp almond milk
- 1 tsp apple cider vinegar
- For the frosting
- 1 can (14 oz) full fat coconut milk, chilled overnight
- 1 cup cashew nuts, soaked overnight
- 1 tbsp coconut flour
- 1 tbsp maple syrup
- To make the cupcakes, preheat oven to 350°F.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl sift together the coconut flour, ground cinnamon, nutmeg, ground ginger and baking soda and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and maple syrup on medium speed until pale and fluffy.
- Add in the pumpkin puree, almond milk and apple cider vinegar and beat until well combined.
- Add in the coconut flour mixture and mix to combine.
- Let the batter sit for 5-10 minutes so it can thicken.
- Spoon the batter into the paper liners.
- Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, open the chilled can of full fat coconut milk and scoop the solid coconut cream.
- Place the coconut cream, cashew nuts, coconut flour and maple syrup in a blender and blend until smooth.
- Pipe the frosting over the cupcakes and serve or refrigerate until ready to serve.
Moisture control: Make sure the canned pumpkin puree is well-drained to control the batter’s moisture and get that desired texture. You can blot up more moisture with some paper towels if required.
Thorough sifting: Ensure the coconut flour and spices are thoroughly sifted to prevent any lumps. This will help to get an even distribution of flavors.
Cooling period: Allow the cupcakes to cool the cupcakes completely before adding the frosting to prevent it from melting and to ensure optimal texture and presentation.
Refrigerate your coconut milk overnight: Chilled coconut milk allows the separation of the coconut cream and the milk. This is essential to achieve the desired consistency for the frosting since using the milk as is will turn everything into a liquid mess.
Almond milk variations: Experiment with different types of non-dairy milk substitutes if almond milk isn’t suitable. You can use the same amount of oat milk or soy milk for potential nut-free options and flavor variations.
Cashew soaking: Soak the cashew nuts for the frosting overnight to soften them. This allows them to get blended into a smoother and creamier texture.