30/10/2025
🎃🧁 Halloween Treat Alert! 🧡
Forget the candy — these Paleo Pumpkin Cupcakes with creamy Maple Cinnamon Frosting are the real trick-or-treat win! 😋✨
Fluffy, spiced, and naturally sweet — they’ll make your kitchen smell like cozy autumn magic 🍂👻
Bonus: they’re gluten-free, dairy-free, and made with a touch of essential oil love 💧💛
RECIPE
🧁 FROSTING
1½ cups raw cashews (soaked overnight or 4 hrs, drained & patted dry)
½ cup coconut cream (thick part from a 400ml full-fat can)
6 tbsp pure maple syrup
2 tsp pure vanilla extract
2 drops Lemon Essential Oil 🍋
2 tbsp refined organic coconut oil (soft solid)
⅛ tsp sea salt
1 drop Cinnamon Essential Oil 🌿
🎃 CUPCAKES
¾ cup pumpkin purée
4 eggs
6 tbsp pure maple syrup
¼ cup full-fat coconut milk
2 tsp pure vanilla extract
2 tsp raw apple cider vinegar
1½ cups blanched almond flour
3 tbsp coconut flour
3 tbsp tapioca starch
1 tsp baking soda
4 drops Baking Spice Essential Oil (or a drop of Ginger, Cardamom, Clove, Cinnamon essential oil).
¼ tsp sea salt
👩🍳 INSTRUCTIONS
Frosting:
Blend cashews into a smooth paste.
Add remaining ingredients and blend until silky smooth.
Chill for at least 2 hours (it thickens beautifully!).
Cupcakes:
Preheat oven to 175°C and line a muffin tray (12 liners).
In a large bowl, whisk all wet ingredients until smooth.
In another bowl, mix dry ingredients, then combine both.
Fill liners ⅔ to ¾ full (makes 12–14).
Bake for 20 minutes, or until a toothpick comes out clean.
✨ Notes:
Skip the frosting for delicious pumpkin pie muffins!
Add-ins: raisins, cranberries, or chopped pecans for extra yum! 😋