These are so delish! Thank you Jennifer Fugo of Gluten Free School for this nutrient dense, healthy addition to our Fall Paleo desserts. They were the perfect sweet note after our big Thanksgiving dinner. Try them and let us know what you think!

(Flourless, gluten-free, soy-free, dairy-free, grain-free, Paleo)

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Servings: 10 cupcakes

Ingredients

DRY INGREDIENTS

• • 2 cups almond meal (Trader Joe’s has great value!)
  • 1/2 cup organic coconut palm sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 pinch sea salt

WET INGREDIENTS

• • 1/3 cup pumpkin butter (Jennifer recommends Trader Joe’s pumpkin butter. We made our own from organic canned pumpkin)
  • 1 tsp gluten-free vanilla extract
  • 2 large eggs
  • 1/2 cup almond milk (or other non-dairy milk)

COCONUT WHIPPED FROSTING INGREDIENTS

• • 115 ounce can full fat coconut milk
  • 1 tsp gluten-free vanilla extract
  • 1/3 cup organic powdered cane sugar OR 5 – 10 drops liquid stevia for sweetening

Instructions

CUPCAKE INSTRUCTIONS

• • Preheat the oven to 375 degrees.
  • Combine all the dry ingredients thoroughly in a large mixing bowl.
  • In a separate mixing bowl, add all the wet ingredients and mix until well combined.
  • Slowly incorporate the wet ingredients to the dry ingredients and stir until everything is well combined. The consistency should be similar to cake batter–not too thin, but not too thick.
  • Ready a non-stick cupcake/muffin pan by using coconut oil to grease each cup. This helps reduce sticking. (Optional: Fill cupcake/muffin pan with cupcake liners).
  • Fill each cup just over halfway with batter. This should fill about 10 cupcakes worth, but depending on the size of the pan itself.
  • Bake in the oven at 375F for 15 to 20 minutes maximum. Do not overcook the cupcakes, as almond meal can get crispy if left in the oven too long. Check at the 15 minute mark.
  • Remove cupcakes when done and let cool.

COCONUT WHIPPED VANILLA FROSTING INSTRUCTIONS

• • A couple hours before you’ll need to frost the cupcakes, place the can of full fat coconut milk in the fridge upside down. After a few hours, take the chilled can out, open it and pour out the liquid that has collected on the top.
  • Spoon out the remaining coconut cream into a large mixing bowl. Add the organic powdered sugar (or Stevia) and gluten free vanilla extract.
  • Using an electric beater on medium speed, mix together ingredients until it resembles a soft frosting that holds peaks. Top the cupcakes with a dollop or two of the whipped frosting, sprinkle with ground cinnamon and nutmeg for a great presentation, and serve!

Read Jennifer’s Recipe at Gluten Free School here.