Pumpkin Cupcakes with Cinnamon Icing
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Pumpkin Cupcakes with Cinnamon Icing

Submitted by: Isabel De Los Rios

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 12

Gluten-free pumpkin cupcakes - perfect for the fall!


  • 1 c. pumpkin puree, canned
  • 1 c. almond butter
  • 1/2 c. honey, raw
  • 2 egg
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 c. coconut butter
  • 1/4 c. coconut oil
  • 1/4 c. honey, raw
  • 1 tsp. cinnamon


Cupcakes: Preheat oven to 350ºF. Line 12 cups of a muffin tin with cupcake liners (or grease with coconut oil). In a medium sized bowl, combine pumpkin, almond butter, 1/2 cup of honey, eggs, baking powder, baking soda, vanilla, 1 teaspoon cinnamon, nutmeg, and cloves. Mix thoroughly to combine. Pour into muffin cups. Bake until completely cooked through, about 30 minutes, until a toothpick or knife inserted in the middle of one comes out clean.

Icing: In a mixing bowl, combine coconut butter, coconut oil, 1/4 cup of honey, and 1 teaspoon cinnamon. Beat until fluffy (use a mixing blade attachment or a whisk).

Let the cupcakes cool. Don't put the frosting on the cupcakes until they are completely cooled, otherwise it will turn into a messy goop. Use a small offset spatula or a spoon and drizzle the frosting over the top.

If you choose not to ice these cupcakes, each counts as 1 carb and 1 protein.

Watch how to make this recipe here »