Orange Pistachio Cupcakes (grain-free, dairy-free)

Where do I start with this recipe?  Well, a couple months ago, I visited some friends in Charleston, and to say they have a huge food scene there is an understatement.  Whenever I go there, I try so many new restaurants, visit some favorites, and take advantage of all the food inspiration.  One of the places they have there that my friend loves so much is a donut shop called “glazed.”  One morning after church, she went by Glazed and picked up pretty much a donut of every flavor they had that day.  This is a huge deal because they only make so many and when they are sold out, they close for the day!  Orange pistachio was one of the donut flavors du jour, and for some reason, I couldn’t get enough of this flavor profile!  I don’t think grain-free donuts are very appetizing, so I really wanted to use a different kind of recipe that would capture the essence of how orange and pistachio go together pretty perfectly.  I love a basic cupcake to play with flavors and it was a perfect vehicle to share this blissful Glazed flavor profile.
Orange Pistachio Cupcakes
2/3 cup coconut flour, sifted
1 tsp baking powder
8 eggs
1/4 cup fresh pressed orange juice
1/4 cup full fat coconut milk
zest from 1 orange (organic)
1/2 cup honey
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
1/4 cup pistachios, shelled and chopped
Preheat oven to 350F.  Put silicone cupcake liners into your muffin pan.  Use a mixer to mix together all the ingredients except the melted butter and pistachios.  As you are mixing, pour in the melted butter until incorporated. Then fold in the pistachios. Place the batter into 12 muffin tins.  Bake for 22 minutes and cool completely before icing.  For my frosting, I used a basic frosting and added more orange zest. Then I topped the cupcake with more chopped pistachios.

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.