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A tray of freshly baked Pumpkin Cassava Flour Cupcakes topped with white coconut cream frosting
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Pumpkin Cassava Flour Cupcakes

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9 servings
Calories: 145kcal

Ingredients

  • 0.5 cup unsweetened pumpkin puree
  • 2 large eggs , room temperature
  • 0.25 cup pure maple syrup
  • 0.25 cup extra virgin olive oil or avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 105 grams cassava flour (approximately 0.5 cup plus 2 tablespoons)
  • 2 teaspoons paleo -friendly baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon sea salt
  • 0.5 cup chilled coconut cream (for optional frosting)
  • 1 tablespoon maple syrup (for optional frosting)
  • 1 tablespoon tapioca flour (for optional frosting)

Instructions

  • Preheat the oven to 350°F (175°C) and line a standard muffin tin with 9 parchment or silicone liners.
  • In a medium mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, olive oil, vanilla extract, and apple cider vinegar until completely emulsified.
  • Sift the cassava flour, baking powder, ground cinnamon, and salt into the wet mixture.
  • Whisk the batter until smooth and no dry lumps remain, ensuring the cassava flour is fully hydrated.
  • Distribute the batter evenly among the 9 prepared muffin liners, filling each approximately three-quarters full.
  • Bake for 20 to 22 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the frosting, whisk the chilled coconut cream, 1 tablespoon maple syrup, and tapioca flour until stiff peaks form, then pipe onto the cooled cupcakes.