pumpkin cupcakes w hand.jpg

The paleo pumpkin cake recipe that I recently posted last week is also delicious made into 12 decadent cupcakes that are perfect for the kiddos this coming Turkey Day! I scratched the crumb topping and simply spread some coconut butter on top for the icing & crushed up some Eating Evolved Crunchy Caramel chocolate bars for extra kid appeal. My son will eat anything with chocolate on it. I was struggling to capture a quick picture of these tasty cupcakes before he managed to steal one. As you can see his precious little hand is growing antsy as he tried to sneak one.



  • 1 c organic pumpkin puree

  • 1/4 c coconut oil, liquid state

  • 1/4 c organic unsweetened applesauce

  • 2 T REAL maple syrup

  • 1 organic egg (you can sub in a chia or flax “egg” for a vegan option)

  • 1 tsp vanilla

  • 2 c almond flour

  • 1/2 c tapioca flour

  • 2 tsp baking powder

  • 2 tsp ceylon cinnamon

  • 2 tsp pumpkin pie spice

  • 1/4 tsp sea salt

  • 1/2 c crushed dark chocolate bar

  • 1/4 c melted coconut butter for drizzling

  • Optional: 2 scoops of Vital Proteins Collagen (omit for vegan option)


  1. Preheat oven to 350 degrees.

  2. Using a large fork, mix all ingredients together except for chocolate and coconut butter.

  3. Pour batter into 12 cupcake lined tins. Each should be filled full as they do not rise much.

  4. Bake for 18-20 minutes.

  5. Remove from oven and let cool for 15-20 minutes and then drizzle on coconut butter and sprinkle on chocolate chunks.