Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4- to 1-pound small sugar pumpkin, acorn squash, or butternut squash; 1 cup blanched almond flour; 1/4 cup coconut flour; 2 tablespoons arrowroot powder; 2 teaspoons baking soda; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 3 large eggs; 1/4 cup grapeseed oil; 1/2 cup agave nectar; 1 tablespoon apple cider vinegar

Servings: persons

3/4- to 1-pound small sugar pumpkin, acorn squash, or butternut squash
1 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons arrowroot powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 large eggs
1/4 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon apple cider vinegar

1
Preheat the oven to 350F.
2
Line 12 muffin cups with paper liners.
3
Fill the bottom of a baking dish with 1/4 inch water.
4
Cut the pumpkin in half vertically, remove the seeds, and place cut side down in the baking dish.
5
Roast for 45 to 55 minutes, until the pumpkin is soft when pierced with a fork.
6
Allow the pumpkin to cool, scrape the flesh into a bowl, then measure out 1/2 cup.
7
In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
8
In a food processor, pulse together the eggs, grapeseed oil, agave nectar, vinegar, and pumpkin until well combined.
9
Add the almond flour mixture and pulse until thoroughly combined, about 30 seconds.
10
Scoop 1/4 cup of batter into each prepared muffin cup.
11
Bake for 18 to 23 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
12
Let the cupcakes cool in the pan for 1 hour, then frost and serve.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4- to 1-pound small sugar pumpkin, acorn squash, or butternut squash, 1 cup blanched almond flour, 1/4 cup coconut flour, 2 tablespoons arrowroot powder, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions