Rustic Pumpkin Spice Cupcakes

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I couldn’t help myself! I wanted to do a quick trial run of these rustic pumpkin spice cupcakes before Thursday. Travis’ birthday was at the beginning of November and I made vanilla birthday cupcakes. Ever since then, pumpkin spice cupcakes have been on my mind.

It’s hard to find a cupcake recipe that isn’t filled with tons of added sugar, especially when you factor in the icing. I didn’t want the cupcakes to be too sweet since I was planning to ice them so I used a half cup of honey. I prepared two options for the icing. One is made with about four tablespoons of honey and the other is made with a quarter cup of Swerve (confectioners). You can read up more about Swerve here, but I recently purchased some after sampling it at Vitamin Cottage.

Rustic Pumpkin Spice Cupcakes (gluten free, Paleo friendly)

1/2 c. pumpkin puree
1/2 c. honey
6 eggs
1/2 c. coconut flour
1/2 T. vanilla bean powder
2 t. pumpkin pie spice (or a little more if you’re feeling super spicy!)
1/4 t. sea salt
1/2 t. baking soda
1 t. apple cider vinegar

Preheat oven to 350F. Add pumpkin puree, honey and eggs to a medium-size mixing bowl and use electric mixer to thoroughly combine. Next, add in the flour, vanilla powder, pie spice, and salt. Mix well one more time before adding the baking soda and apple cider vinegar. Scoop dough into cupcake liners, filling the liner to about 1/4″ below the top.  Bake at 350F for about 27 minutes, checking the last few minutes to make sure they don’t burn. Makes about 9 cupcakes.

Swerve Icing 

1/2 c. coconut oil, room temperature
2 T. ghee, room temperature
~4 T. honey
1 t. pumpkin pie spice
1/2 t. vanilla bean powder

Add all ingredients to a small bowl and mix to combine using an electric mixer, making sure that the icing is smooth and free of clumps.

Honey Icing 

1/2 c. coconut oil, room temperature
1/4 c. Swerve, confectioners
1 t. pumpkin pie spice
1 t. vanilla extract

Repeat steps for the Swerve Icing.

After the cupcakes are baked through, remove from the oven and set aside, allowing time to cool. Once the icing is prepped and the cupcakes have had ample time to cool, use a spoon to evenly spread icing on top of cupcakes. Alternatively, you could use a piping bag to ice the cupcakes.  ***You will need to double the batch of icing to ice all cupcakes, about 9.

Another recipe to share with your friends and family on Thanksgiving that won’t leave you in sugar-coma with no energy and a tummy ache. We want to enjoy all day, every day and eat to fuel the enjoyment!!

Have a happy Thanksgiving!! Interested in learning more about my services as a health coach or wondering if a 6-Day Detox is right for you…I’d love to chat! Sign up for your FREE Jumpstart Session and let’s get started!!

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