This item was turned off by dōTERRA compliance on

Reason:

Paleo Pumpkin Cupcakes (w/ & w/ out text)

Add to
Collection

By : Fraser-Ann Akiyama

Click here for larger view

Item Description

Use these square graphics to share this Paleo Pumpkin Cupcake recipe. P.S. I got this recipe from Paleo Running Mama's Blog, but I tweak it by adding essential oils. Heres the exact recipe:


Paleo Pumpkin Cupcakes with Maple Cinnamon Frosting
INGREDIENTS:
FROSTING:
  • 1 1/2 cups raw cashews -  **soaked in filtered water overnight or for 4 hours, drained and dried gently with paper towel to absorb excess water.
  • 2/3 cup organic coconut cream - I used a small can, chilled and drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk.
  • 6 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 1/2 tbsp fresh lemon juice - add up to 2 tbsp to suit your taste
  • 2 tbsp organic coconut oil refined, soft solid
  • 1/8 tsp sea salt
  • 1 tsp cinnamon
CUPCAKES:
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 tbsp pure maple syrup
  • 1/4 cup full fat coconut milk
  • 2 tsp pure vanilla extract
  • 2 tsp raw apple cider vinegar
  • 1 1/2 cups blanched almond flour
  • 3 tbsp coconut flour
  • 3 tbsp tapioca starch
  • 1 tsp baking soda
  • 1 1/2 tbsp pumpkin pie spice
  • 4 drops Cinnamon Essential Oil
  • 3 drops Clove Essential Oil
  • 1/4 tsp sea salt

INSTRUCTIONS:
FROSTING:
  1. In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process/blend on high until a very smooth mixture forms. Transfer to a container and chill for at least 2 hours or overnight, frosting will thicken significantly as it’s chilled.
CUPCAKES:
  1. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, vinegar, Cinnamon EO and Clove EO until very smooth and well combined.
  3. In a separate bowl, blend the 3 flours, baking soda, salt and pumpkin pie spice until well combined. Then stir this into the wet mixture, beating by hand until smooth and well combined.
  4. Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
  5. Bake in the preheated oven for 20 minutes or until they rise and a toothpick inserted near the center of one comes out clean.

RECIPE NOTES:

Without the frosting, these make great pumpkin pie muffins! You can add raisins, dried cranberries, chopped pecans, or anything you like.

This item requires a One Drop subscription to download.

Already a One Drop member?
click here to sign in

Item Type

Subscription

Item Category

Lifestyle Photos

File Type(s)

png

Market(s)

US, Canada, Europe, AUS/NZ

Item Description

Use these square graphics to share this Paleo Pumpkin Cupcake recipe. P.S. I got this recipe from Paleo Running Mama's Blog, but I tweak it by adding essential oils. Heres the exact recipe:


Paleo Pumpkin Cupcakes with Maple Cinnamon Frosting
INGREDIENTS:
FROSTING:
  • 1 1/2 cups raw cashews -  **soaked in filtered water overnight or for 4 hours, drained and dried gently with paper towel to absorb excess water.
  • 2/3 cup organic coconut cream - I used a small can, chilled and drained of any water, or 1/2 cup coconut cream (thick part) from a 13.6 oz can full fat coconut milk.
  • 6 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 1/2 tbsp fresh lemon juice - add up to 2 tbsp to suit your taste
  • 2 tbsp organic coconut oil refined, soft solid
  • 1/8 tsp sea salt
  • 1 tsp cinnamon
CUPCAKES:
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 tbsp pure maple syrup
  • 1/4 cup full fat coconut milk
  • 2 tsp pure vanilla extract
  • 2 tsp raw apple cider vinegar
  • 1 1/2 cups blanched almond flour
  • 3 tbsp coconut flour
  • 3 tbsp tapioca starch
  • 1 tsp baking soda
  • 1 1/2 tbsp pumpkin pie spice
  • 4 drops Cinnamon Essential Oil
  • 3 drops Clove Essential Oil
  • 1/4 tsp sea salt

INSTRUCTIONS:
FROSTING:
  1. In a food processor or high powdered blender, blend cashews alone to a thick smooth paste, then add remaining ingredients and process/blend on high until a very smooth mixture forms. Transfer to a container and chill for at least 2 hours or overnight, frosting will thicken significantly as it’s chilled.
CUPCAKES:
  1. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, vinegar, Cinnamon EO and Clove EO until very smooth and well combined.
  3. In a separate bowl, blend the 3 flours, baking soda, salt and pumpkin pie spice until well combined. Then stir this into the wet mixture, beating by hand until smooth and well combined.
  4. Fill the liners 2/3-3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
  5. Bake in the preheated oven for 20 minutes or until they rise and a toothpick inserted near the center of one comes out clean.

RECIPE NOTES:

Without the frosting, these make great pumpkin pie muffins! You can add raisins, dried cranberries, chopped pecans, or anything you like.

Item tags

  • baked goods
  • Baking recipes
  • baking with oils
  • Cinnamon
  • Clove
  • cooking recipes
  • cooking with oils
  • cupcake recipe
  • Fall
  • Fall baked goods
  • Fall inspired
  • fall recipe
  • october
  • pumpkin
  • Pumpkin Cupcakes