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Paleo Pumpkin Spice Cupcakes (Grain Free, Dairy Free, Nut Free)

  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 8 1x


This gluten-free, grain-free, dairy-free, and nut-free pumpkin spice cupcake is perfect for fall and uses a surprising secret ingredient that makes it moist and extra nutrient dense!


  • 4 eggs
  • 1/3 cup coconut sugar
  • 2 tablespoons palm shortening
  • 1/2 cup canned pumpkin puree
  • 2/3 cup sweet potato flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • For frosting…
  • 1 cup palm shortening
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 350 F and prepare a standard size cupcake/muffin pan with 8 cupcake liners or grease very well.
  2. By hand or with an electric mixer, cream together the eggs, coconut sugar, and shortening.
  3. Add the pumpkin puree and combine well.
  4. Add sweet potato flour, baking soda, pumpkin pie spice, and salt. Combine well.
  5. Divide batter evenly into eight cupcakes.
  6. Bake at 350 for 25 minutes, allow to cool completely.
  7. Prepare frosting while cupcakes are cooling. Whip together palm shortening, honey, vanilla, and lemon juice. Spread, drop or pipe a generous amount on each cupcake and serve!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dessert