Pumpkin Pie Cupcakes
The time of year when most people pack on the pounds is upon us, it seems that everywhere you look there is sugary foods and decadent desserts. It’s hard not to give into temptation when everyone is filling their home with apple-flavored everything and pumpkin-filled something or other.
For those of us who are gluten and sugar free or who follow SCD, I have whipped up a seasonal favorite without all of the bad stuff, although you would never know by the taste.
These SCD Pumpkin Pie Cupcakes are the perfect dessert for anyone who loves pumpkin pie and I bet in a blind taste test, nobody would guess that they are actually healthy.
What you will need:
For the Pumpkin Pie Cupcakes:
- 25 Ounces of Pumpkin
- 1 Cup of Almond Flour
- 3/4 Cup of Coconut Flour
- 1/2 Cup of Honey
- 2 Tablespoons of Cinnamon
- 1 Tablespoon of Vanilla Extract
- 3 Tablespoons of Butter (softened)
- 2 Eggs
- 1/2 Teaspoon of Baking Soda
For the Frosting:
- 4 Ounces of Pumpkin
- 3 Tablespoons of Honey
- 1 Dash of Cinnamon
- 1 Tablespoon of Butter (softened)
Pre-heat the oven to 350 degrees
To make the cupcakes, mix the pumpkin and eggs together. Begin mixing in the flours a little bit at a time until combined. Add the rest of the ingredients and pour the mixture into a cupcake pan with cupcake liners. Fill the liners all of the way as this recipe will not rise much so there is no need to save room. This recipe will make enough batter for 12 cupcakes. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let cool for about 20 minutes before adding the frosting.
To make the frosting, Mix all ingredients in a bowl until well combined. Refrigerate about 30 minutes. I usually make my frosting while the cupcakes are baking and let it cool in the refrigerator until the cupcakes are ready to be frosted.
I filled a sandwich bag with the frosting and cut the tip off, I then squeezed the frosting out onto the cupcakes to ensure every last drop was used.
These Pumpkin Pie Cupcakes have never lasted more than a few days at my house but they can be stored in an airtight container in your refrigerator for about a week.
This recipe is too good not to share, so please pin it, share it on Facebook, tweet it, and tell all of your friends!
SCD Pumpkin Pie Cupcakes Gluten-free
These SCD Pumpkin pie cupcakes are gluten-free and delicious. You'll love these healthy pumpkin desserts.
Ingredients
- 25 Ounces of Pumpkin
- 1 Cup of Almond Flour
- 3/4 Cup of Coconut Flour
- 1/2 Cup of Honey
- 2 Tablespoons of Cinnamon
- 1 Tablespoon of Vanilla Extract
- 3 Tablespoons of Butter (softened)
- 2 Eggs
- 1/2 Teaspoon of Baking Soda
- For the Frosting:
- 4 Ounces of Pumpkin
- 3 Tablespoons of Honey
- 1 Dash of Cinnamon
- 1 Tablespoon of Butter (softened)
Instructions
Pre-heat the oven to 350 degrees. To make the cupcakes, mix the pumpkin and eggs together. Begin mixing in the flours a little bit at a time until combined.
Add the rest of the ingredients and pour the mixture into cupcake pan with cupcake liners. Fill the liners all of the way as this recipe will not rise much so there is no need to save room. This recipe will make enough batter for 12 cupcakes. Bake for about 20-25 minutes or until a tooth-pick inserted into the center comes out clean.
Let cool for about 20 minutes before adding the frosting. To make the frosting, Mix all ingredients in a bowl until well combined. Refrigerate about 30 minutes. I usually make my frosting while the cupcakes are baking and let it cool in the refrigerator until the cupcakes are ready to be frosted.
I filled a sandwich bag with the frosting and cut the tip off, I then squeezed the frosting out onto the cupcakes to ensure every last drop was used.
Notes
These Pumpkin Pie Cupcakes have never lasted more than a few days at my house but they can be stored in an airtight container in your refrigerator for about a week.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 207Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 42mgSodium 111mgCarbohydrates 28gFiber 6gSugar 20gProtein 5g
The nutrition in recipes is calculate by AI, mistakes happen. It is highly recommended to check carb counts to make sure these recipes fit into your diet. Also, if you are following a specific diet or have allergies to certain foods, be sure to do your research on products before considering it safe to consume.
About Thirty Something Super Mom
My journey started after a Crohn's disease diagnosis, inspiring a commitment to well-being. This site shares my distinctive approach to healthy living with my collection of nutritious recipes that boast authentic flavors, mimicking the indulgence of traditional dishes. I love sharing guilt free recipes for low carb, keto, gluten-free, paleo, and the specific carbohydrate diet. I also share tips on natural living, including homemade cleaners and cleaning hacks. I also share my experience as a veterinary technician and pet groomer, to integrate pet health tips, homemade dog food recipes, and grooming insights to ensure your pets thrive.
This recipe really appeals to me. I love that all of the ingredients are natural and chemical free. I bet that they smell delicious while baking too. What a perfect recipe for the autumn season!
I have cooked with both almond and coconut flour in the past and like the results. These cupcakes look delicious. I love this time of the year when it seems to be pumpkin everything! Thanks for sharing the recipe.
It’s that time of the year and although I see a lot of pumpkin things I haven’t see this one as of yet so a definite must pin. I love that it’s gluten free too!
I am not a fan of pumpkin but I would be willing to try this recipe because I am a fan of almonds and coconut. I’ve never even heard of coconut flour. Where do you buy that?
Coconut flour can be purchased at most stores, I have bought it as Walmart, Hyvee, and even on Amazon. It’s a great alternative to flour because it is healthy and naturally gluten free. I use it in tons of recipes from fish to breads. So versatile!
Oh wow! These look so tasty and the frosting on top looks so good like it was scooped strait from a pumpkin pie! These would be great for Thanksgiving dessert!
This might be the first time that I have heard of Pumpkin Pie Cupcakes. Now you have me extremely intrigued that these are sugar free. I’m liking all of the ingredients that I see here – might be something for me to look into when I cut out wheat and sugar from my diet.
I totally just pinned this. I pretty much love pumpkin anything and the fact that they’re SCD is awesome. We don’t eat the white stuff in our house so these will be a great treat for us.
I love any dessert with Pumpkin in it. These Pumpkin Pie Cupcakes sound so good! It is nice to see a dessert recipe that is sugar free. I am going to have to look for coconut flour and give this recipe a try.
I am not the biggest pumpkin person. That being said I did not need to see these pictures when I am hungry! They look decadent! Such an amazing fall recipe, and I would actually be willing to give them a try. Yum!
These pumpkin pie cupcakes look delicious! I love that they are both gluten free and sugar free! I am eating Paleo so this is right up my alley! I am going to be sure to pin this so I have it for later! Thanks for the great recipe!
My son is a huge pumpkin fan so he will absolutely love it if I made him some of these! I will definitely save the recipe and give it a try, thank you for sharing! 🙂
Yummy! I really love pumpkin! I always enjoy making pumpkin recipes for my family in the fall.
Do you think these would work substituting the egg for maybe applesauce or banana? We have an egg allergy. :-(. Thanks!!
Are you making your own pumpkin from fresh ones or are you using it from a can? I thought canned veggies & fruits were not allowed on SCD because of preservatives? I would like to make these but I’m not sure how to get the main ingredient 🤣.
Thanks!
Hi Heidi, thanks for stopping by and commenting. I try to keep things as simple and delicious as possible around here so canned pumpkin is the only way for me. While I do use canned pumpkin, I only use Libby’s 100% Pure Pumpkin Puree which has been deemed SCD legal. It can be tricky using canned anything because you just never know what kind of additives are in things on the shelf but this one has been proven to be a trusted brand in the past although things can change at any time so please keep that in mind. Thanks again for stopping by and please let me know what you thought of this recipe.