Flourless Pumpkin Spice Cupcakes with Coconut Whipped Frosting
Moist Flourless Pumpkin Cupcakes (Gluten Free, Paleo) with vanilla coconut creme frosting. Perfectly spiced, nutrient-dense dessert everyone will love.
Servings Prep Time
10cupcakes 10minutes
Cook Time
15-20minutes
Servings Prep Time
10cupcakes 10minutes
Cook Time
15-20minutes
Ingredients
Wet Ingredients
Instructions
Pumpkin Spice Cupcakes Instructions
  1. Preheat the oven to 375 degrees.
  2. Combine all the dry ingredients thoroughly in a large mixing bowl.
  3. In a separate mixing bowl, add all the wet ingredients and mix until well combined.
  4. Slowly incorporate the wet ingredients to the dry ingredients and stir until everything is well combined. The consistency should be similar to cake batter–not too thin, but not too thick.
  5. Ready a non-stick cupcake/muffin pan by using coconut oil to grease each cup. This helps reduce sticking. (Optional: Fill cupcake/muffin pan with cupcake liners).
  6. Fill each cup just over halfway with batter. This should fill about 10 cupcakes worth, but depending on the size of the pan itself.
  7. Bake in the oven at 375 for 15 to 20 minutes maximum. Do not overcook the cupcakes, as almond meal can get crispy if left in the oven too long. Check at the 15 minute mark. Remove cupcakes when done and let cool.
Coconut Whipped Vanilla Frosting Instructions
  1. A couple hours before you’ll need to frost the cupcakes, place the can of full fat coconut milk in the fridge upside down. After a few hours, take the chilled can out, open it and pour out the liquid that has collected on the top.
  2. Spoon out the remaining coconut cream into a large mixing bowl. Add the organic powdered sugar (or Stevia) and gluten free vanilla extract.
  3. Using an electric beater on medium speed, mix together ingredients until it resembles a soft frosting that holds peaks. Top the cupcakes with a dollop or two of the whipped frosting, sprinkle with ground cinnamon and nutmeg for a great presentation, and serve!