Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes
12 cupcakes

These moist and spicy grain-free cupcakes are made with coconut flour and sweetened only with medjool dates. You’ll need a high-powered blender such as a Vitamix to make these. I use soft medjool dates that are not soaked first so a regular blender just wouldn’t be able to puree them. Use fresh, homemade pumpkin puree or canned in this recipe. You can also use any type of winter squash puree if sugar pie pumpkins are unavailable. I like to bake and puree a lot of pumpkins in autumn and then freeze the puree in 2-cup containers to use throughout the year. Top with dairy-free Sweet Potato Buttercream Frosting. For a white frosting, be sure to use white-fleshed sweet potatoes like I did in these photos.

Read more about this recipe on the blog.

Grain-Free Pumpkin Cupcakes


Dry Ingredients

½ cups coconut flour
½ cups arrowroot powder
2 teaspoons cinnamon
1 teaspoons ground ginger
½ teaspoons ground nutmeg
1 teaspoons baking soda
½ teaspoons sea salt

Wet Ingredients

1¼ cups pumpkin purée
1 cups pitted medjool dates
½ cups melted coconut oil
4 large eggs
1 tablespoons raw apple cider vinegar