Paleo Pumpkin Cupcakes (Edit recipe)

These paleo pumpkin cupcakes are made with cassava flour and sweetened with maple syrup. They're the perfect fall treat - soft, fluffy and full of pumpkin flavor.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	6 g
Carbohydrates:	13 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	203 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 9

Ingredients

0.5 cup Pumpkin Purée
2 whole Eggs
0.25 cup Pure Maple Syrup
0.25 cup Extra Virgin Olive Oil
1 tsp Pure Vanilla Extract
1 tsp Apple Cider Vinegar
105 grams Cassava Flour, (1/2 cup + 2 Tbsp)
2 tsp Baking Powder
1 tsp Ground Cinnamon
0.25 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F. Line a muffin tin with 9 cupcake liners.
In a medium-sized mixing bowl, whisk together all wet ingredients.
Add in dry ingredients, whisk.
Scoop about ¼ cup batter per cupcake into a lined muffin tin (making 9 cupcakes).
Place cupcakes in oven and bake at 350 degrees for 20 minutes.
Remove from oven and cool on cooling rack to room temperature.
Top with favorite frosting once fully cooled.