Paleo Pumpkin Cupcakes
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.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
10
Serves: 9
Ingredients
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 whole2 whole2 whole Eggs
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 105 grams105 grams105 grams Cassava Flour, (1/2 cup + 2 Tbsp)
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Cupcakes & Muffins Dairy Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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