Pumpkin Cupcakes with Maple Cinnamon Frosting {Paleo, Dairy-Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and moist pumpkin cupcakes with a dairy-free maple cinnamon frosting made from cashews, perfect for fall gatherings. These grain-free treats are naturally sweetened and work well for those avoiding dairy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups raw cashews
- 2/3 cup organic coconut cream
- 6 Tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 Tbsp fresh lemon juice (add up to 2 Tbsp to suit your taste)
- 2 Tbsp organic coconut oil (refined, soft solid)
- 1/8 tsp sea salt
- 1 tsp cinnamon
- 3/4 cup pumpkin puree
- 4 eggs
- 1/4 cup full fat coconut milk
- 2 tsp raw apple cider vinegar
- 1 1/2 cups blanched almond flour
- 3 Tbsp coconut flour
- 3 Tbsp tapioca starch
- 1 tsp baking soda
- 1 1/2 Tbsp pumpkin pie spice
- 1/4 tsp sea salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 139mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.