Skip to Content

Pumpkin Pie Cupcakes

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.

SCD Pumpkin Pie Cupcakes

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.

SCD Cupcakes

 

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 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.

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.

SCD Pumpkin Pie Cupcakes

This recipes is too good not to share, so please pin it, share it on facebook, tweet it, and tell all of your friends!

 

 

About Thirty Something Super Mom

Melissa Dixon Thirty Something Super Mom
Thirty Something Super Mom | Website

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.

Heidi Swanson

Thursday 11th of July 2019

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!

Melissa

Thursday 11th of July 2019

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.

Sarah

Sunday 16th of October 2016

Do you think these would work substituting the egg for maybe applesauce or banana? We have an egg allergy. :-(. Thanks!!

DJ

Monday 12th of October 2015

Yummy! I really love pumpkin! I always enjoy making pumpkin recipes for my family in the fall.

Susan+Quackenbush

Wednesday 7th of October 2015

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! :)

Melissa

Wednesday 7th of October 2015

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!

Don\\\'t forget to share on your favorite social media network!

Sharing is caring. Help spread the word. You\\\'re awesome for doing it!