Pumpkin Cupcakes with Chocolate-Hazelnut Topping
- Total Time: 35 mins
- Yield: 9
Description
Made with almond flour and eggs, and no refined sugar, these moist, spicy cupcakes keep you satisfied for a while without throwing you under a sugar roller coaster.
Ingredients
Units
- 1 1/2 cup (360 ml) blanched almond flour
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 1 tbsp. (15 ml) cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 cup (120 ml) pumpkin puree, fresh or canned
- 2 tbsp (30 ml) raw local honey
- 1/4 cup (60 ml) maple syrup
- 3 large eggs
- 1/3 cup (80 ml) chopped roasted hazelnuts
- 2 oz (60 g) dark chocolate (more if desired)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 9 muffin liners. Set aside.
- Place almond flour, sea salt, baking soda, and spices. Blend until well incorporated.
- Add pumpkin puree, honey, maple syrup, and eggs. Blend until well incorporated.
- Pour 1/4 cup of the batter into each muffin liner. Evenly divide the chopped hazelnuts and chocolate over the muffins, if using.
- Bake for 25 minutes, or until fully cooked. Remove from oven and let cook for an hour before serving. Enjoy!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
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Frequently Asked Questions
Why does this recipe use almond flour instead of all-purpose flour?
I use 1½ cups (360 ml) of blanched almond flour to make these cupcakes grain-free and naturally gluten-free. Combining almond flour with 3 eggs and no refined sugar — only 2 tbsp raw honey and ¼ cup maple syrup — keeps them satisfying without a sugar spike.
Why does the recipe call for a full hour of cooling before serving?
Almond flour cupcakes are more fragile when hot than wheat-flour versions. After 25 minutes at 350°F, a full hour of cooling lets the eggs and nut flour firm up completely so the cupcakes hold together and the texture settles into fudgy-moist rather than crumbly.
