Gluten-free Paleo Pumpkin Espresso Cupcakes

by Adina from All-About-Cupcakes.com
(Texas/United Arab Emirates)

The batter

The batter

The batter
Before baking... and improvising without muffin/cupcake liners
It rose light and fluffy.

My husband really likes the combination of pumpkin and coffee. Oh, and breakfast. He really likes having breakfast. Since our family has been going gluten-free and we don't want eggs every morning, I looked up this recipe to have something quick for a busy morning. I'm not sure if they're more like a cupcake or a muffin... they rose really well, but they're hearty. I adapted the recipe that I found here:


1 banana, peeled
⅓ cup pumpkin puree
½ cup nut butter
¼ cup coconut oil, or grass fed butter melted
3 tablespoons honey
1 teaspoon vanilla extract
3 eggs
3 tablespoons coconut flour
2 teaspoons instant coffee
¼ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt


Combine banana, pumpkin puree, nut butter, coconut oil, honey, vanilla extract, and eggs in a food processor and puree until smooth.
Add the coconut flour, instant coffee, cinnamon, baking soda and powder, and pinch of salt.
Fill liners and cook in preheated oven at 350 for about 25 minutes.
Once a knife or toothpick comes out clean, you will know they are ready.

These make a lightly-sweetened, filling breakfast or dessert. I think they fall more on the muffin side of the dessert line.
You be the judge!

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