Go Back

Paleo Pumpkin Cupcakes

These Paleo Pumpkin Cupcakes have 3 times the pumpkin flavour; fresh pumpkin, pumpkin seeds and pumpkin spice mix!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8
Author: Lisa@mummymade.it



  • 2 Eggs
  • 1/2 Cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup mashed/puréed Pumpkin to cook Pumpkin; place whole and unpeeled in a moderate oven for 60 minutes or until soft in the middle. When cooled; cut in half length ways and scoop out the cooked pumpkin
  • 1/2 Cup minus 1 Tablespoon Coconut Flour
  • 1/3 Cup Pumpkin Seed Meal this can be purchased or make your own from pumpkin seeds
  • 4 teaspoons Baking Powder
  • 1/2 Cup Milk of choice
  • 1 teaspoon Cinnamon
  • 2/3 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • Dash Allspice
  • Dash Cloves



  • Pre heat the oven to 175C/350F.
  • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
  • Whisk the egg whites on medium/high until soft peaks form.
  • Slowly add the maple syrup and vanilla extract.
  • Add the egg yolks and whisk on medium until combined.
  • Add the pumpkin and milk.
  • In a separate bowl sift the dry ingredients.
  • With the mixer on medium/low add the dry mixture. Whisk until everything is just combined do not over mix).
  • Place 8 cupcake liners in a tray and lightly grease.
  • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
  • Bake for 22-25 minutes, or until cooked through.
  • Remove from the oven.
  • After 5 minutes remove from cakes from the tray and allow to cool.
  • Frost with Whipped Coconut Cream when completely cool.