Paleo Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
Friday, October 31, 2014
Happy Halloween everyone!!! I've been wanting to post this recipe for a while now and I finally have the perfect day to do so. Also, how can I not do a typical fall post!? This recipe is for the ultimate pumpkin lovers out there. It's a pumpkin cupcake with pumpkin frosting on the top. It's pumpkin everything to the max! Even I could barely handle it but I'm sure that if you're a pumpkin lover that this is going to be one of the best pumpkin recipes on the market.
My life lately has been revolving around Good Morning America, Michael and Kelly, Rachel Ray, and The Chew. During and in-between all of that I've been working what feels like a full-time job of filling out job application after job application. However, the good thing is the shows because I now love Rachel Ray, The Chew, and other cooking shows. You can learn so much from them...who knew!? Hopefully I will start to be able to incorporate some of their tips and tricks into the recipes I post on here.
INGREDIENTS:
Pumpkin Cupcakes:
- 1 1/2 c almond flour or coconut flour
- 1 c pumpkin puree (I used an organic can of pumpkin puree)
- 1/3 c honey
- 6 eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 1/2 tsp baking soda
- 2 tsp apple cider vinegar
Cream Cheese Frosting:
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp all spice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 c cream cheese
- 3/4 c heavy cream
- 1/4 c pumpkin puree (I just used what was left in the can from the cupcakes)
- 1 tbsp honey
METHOD:
- Preheat the oven to 350 F and grease your cupcake pan. I used leaf lard from Fatworks. These guys make some high quality fat ranging from duck fat to beef tallow. Here is a link to their stuff on Amazon but be warned this is an amazon affiliate
link of mine that will help support the blog if you purchase anything from it.
- Combine all of the ingredients in a large bowl and stir well.
- Pour equally into your cupcake pan. Until the batter is about a 1/4" from the top.
- Bake for 25 to 30 minutes or until it's tops are golden brown and the muffin is firm.
- While it's baking you should prepare the cream cheese frosting. (ps: I hate using the word frosting because it's not your typical frosting it's more of just a nice and pretty healthy topping to compliment the cupcake).
- In a medium sized bowl combine all of the ingredients. If you were smart (unlike me) you would have taken the cream cheese out about a half hour before to let it warm up so it could mix easier.
- Mix until it's as smooth and creamy as you can get it with beaters or with a food blender.
- Cut the corner of a ziplock bag to a design that you like and dump the 'frosting' into that bag. Save in the fridge until muffins are done baking and cooled.
- Squeeze the frosting in a circle working from outside to inside onto the muffin.
- Keep these treats in the fridge while they are not being eaten to prolong their lifespan and preserve the texture.
- EnJoY!!
1 comments
Wow! These look amazingly scrumptious. I will have to try these :) Btw, for the ingredient 3/4 c heavy cream, will substitute for heavy coconut cream.
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