Gluten-Free Primal Pumpkin Cupcakes


I made these beauties for dessert on Friday, and THEY WERE DELICIOUS. SO GOOD. I got the recipe from Paleo Magazine‘s collection of Reader’s Favorite Holiday Recipes. I can’t find it online anywhere, so I’ll type it up here, but it’s not my recipe so I’m not trying to steal it or anything.

The only things I did differently is put them in a cupcake tin (because what college student has ramekins?), double the batch (because necessary), and use about 3 TBSP of pumpkin pie spice instead of the individual spices.



3/4 cup almond flour or meal

1 TBSP coconut flour

1 tsp cinnamon

1/2 tsp sea salt

1/2 tsp baking powder

1/4 tsp nutmeg

2 eggs

1/2 cup organic pumpkin puree

1 TBSP melted coconut oil

3 TBSP honey or pure maple syrup

1 tsp pure vanilla extract


1/3 cup pure maple syrup

1/4 cup coconut milk

3 TBSP chopped pecans

1 TBSP grass-fed butter



1. Whisk together the dry ingredients.

2. Use a mixer to blend eggs, oil, maple syrup or honey, pumpkin, and vanilla until combined.

3. Add in dry ingredients and mix well.

4. Pour into greased ramekins (or cupcake tin) and smooth tops a bit.

5. Bake in a 350 degree oven for 25 minutes or until the cakes are set in the center and spring back when pressed lightly.

6. Cool for 10 minutes, then remove from ramekins or tin and cool completely.


1. Heat syrup, butter, coconut milk, and pecans in a small saucepan over medium-high heat.

2. Bring to a boil, then reduce to medium-low and simmer until mixtures thickens a bit, about 10 minutes.

3. Remove from heat and let cool slightly.

4. Spoon ~1 TBSP of topping over each cake and enjoy!



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