Grain-Free Paleo Pumpkin Cupcakes
1/2 cup coconut oil (or grass-fed butter)
9 eggs, beaten
1 teaspoon vanilla
1 + 1/2 cup pumpkin puree
1/4 cup maple syrup
1/2 cup coconut flour
1 + 1/2 cups almond flour
1/4 cup palm sugar
1 tbs baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
Preheat your oven to 400 degrees F.
Grease a standard, jumbo, or miniature muffin tray, or use silicon or parchment paper liners.
Combine all wet ingredients and mix well. Add dry ingredients and mix until smooth (no worries about over-mixing with Paleo ingredients).
Pour batter into muffin pan and bake approximately 10-12 minutes for mini muffins, 15-18 minutes for standard muffins, or 22-25 for jumbo muffins.
Important Note: Undercooking these (or really any) paleo cupcakes will result in a still-delicious, but impossible-to-remove-from-liner-cleanly product. Make sure your toothpick really comes out clean before removing these from the oven!
Primal Cream Cheese Frosting:
1/2 cup to 1 cup softened full-fat cream cheese (grass-fed if you can find it, of course)
Splash of Grade B Maple Syrup (to taste)
Using a hand mixer, blend cream cheese and maple syrup until smooth. Spread on cupcakes when cool.
Disclaimer: These cupcakes are incredibly moist and delicious. That said, they are not nearly as sweet as traditional cupcakes. If you have been eating Paleo or Primal for a while though, these will definitely taste treat-worthy and plenty sweet enough! My kids loved these for my oldest boy’s fourth birthday, and the kids in his preschool class devoured them. Enjoy!