Pumpkin Cupcakes with Vanilla Buttercream

I developed this recipe in honor of our "pumpkin baby" for her first birthday celebration since she was born on Halloween day.   Void of refined grains, sugars, and denatured fats, this recipe is not only nourishing for the body, but a delicious treat.


Pumpkin Cake

2 cups almond flour, preferably blanched

1 cup organic pumpkin puree

½ cup honey, maple syrup or ¼ cup powdered xylitol and 35 drops unrefined stevia*

2 eggs, preferably pasture raised

1/2 cup full fat coconut milk

3 teaspoons pumpkin pie spice or cinnamon

2 teaspoons vanilla extract

1 tsp baking soda

Preheat oven to 375 degrees.  Put all ingredients in a high-speed blender and blend until smooth.  Pour batter into lined muffin tins or 2 greased 8-inch spring form pans.  Bake for 23-25 minutes, until toothpick inserted comes out clean. 

*If following a ketogenic diet, use 1/4 cup powdered xylitol and 35 drops of liquid stevia in place of honey. 


Vanilla Buttercream Frosting

1 cup grassfed butter, room temperature

1/4 cup coconut milk 

½ cup raw honey, maple syrup, or powdered birchbark xylitol or monkfruit sweetener

2 teaspoons vanilla extract

1 teaspoon lemon juice

pinch sea salt

In a stand mixer with paddle attachment or using a hand mixer, beat butter until softened.  Add sweetener, vanilla, and salt.  Incorporate milk until desired consistency is reached.  Immediately frost cake or cupcakes and store in the refrigerator.