Pumpkin Spice Cupcakes

 It’s fall.  The only good thing about winter on the horizon is pumpkin spice everything, boots, scarves, and cute coats.  Just sayin’.  These cupcakes are the perfect indulgence if you choose to make a healthy treat for all your pumpkin spice cravings.  I am sometimes lazy and if you are too, then you could easily just turn this pumpkin/spice combo into pancakes.  Just take my pancake recipe and change out banana (or whatever other flavor) for pumpkin and add in the spice. Boom. Don’t be lazy.

Pumpkin Spice Cupcakes

  • 2/3 cup coconut flour, sifted
  • 1 tsp baking powder
  • 8 eggs
  • 2 Tbsp vanilla
  • 1/2 cup pure maple syrup
  • 1/2 cup pureed pumpkin
  • 1/2 cup butter, melted
  • 1 Tbsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • pinch all spice
  • 1 tsp ginger


Preheat oven to 350F.  Place all the ingredients in a mixing bowl except the melted butter and mix to combine.  With the mixer on low, slowly pour in the melted butter.  Pour the batter evenly into 12 SILICON MUFFIN LINERS and bake 22 minutes or until the center springs back when you press on top.  Cool completely before frosting.


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