Halloween Pumpkin Cupcakes – Gluten & Dairy free

Finally I got around to put my first blog recipe together. With the arrival of Halloween and pumpkins popping up in stores I find it the perfect time of year to get creative; and by that I don’t mean carving spooky faces!D0D9E037-A2E7-4B55-870D-4A232894B5AE

Autumn being the season of cinnamon and apple spices along with the festive time of year coming soon why not make the most of it before we devour into Christmas treats and have guilt-free cupcakes?

I decided to experiment swapping baking ingredients with healthy alternatives. My first attempt was a bit meh..tasty but the texture wasn’t firm enough to share the cupcakes with anyone.

Second attempt was more successful! It basically needed more ground nuts and less liquid. Also a little Halloween decoration on top 😛

It is super hard to find already made pumpkin puree in the UK so the only way I can get it is roasting a pumpkin and blending it. It is a longer process but hey we got to bake! 😉

These cupcakes I put together are completely gluten, dairy and refined sugar free. Too good to be true, I know!IMG_5471

Pumpkin Pie Spiced Cupcakes


1/3 cup ground pecans

1/3 cup ground walnuts

2/3 cup ground almonds

1/3 cup desiccated coconut

1/4 cup pitted dates

1/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp coconut butter, melted

100-150 ml alpro coconut drink

2 eggs

1 cup pumpkin puree

1 tbsp vanilla extract

if needed any sugar add 2-3 tbsp Maple syrup


  1. Preheat your oven to 160 degrees C.
  2. Mix all nuts together along with finely chopped dates, baking powder, baking soda, spices and salt in a small bowl. The ‘flour’ base doesn’t need to be fully incorporated with the sticky dates. It will mix together properly once added into the puree.
  3. Mix the pumpkin puree with 2 eggs with your electric mixer. Add the vanilla and melted coconut butter. Mix and add the coconut drink. Then slowly blend in the dry ingredients. The consistency should be quick thick when you scoop it out with a spoon. If not, add more ground nuts and coconut to the mixture. If you have a sweet tooth (like I do), adding a couple tbsp of maple syrup or agave nectar won’t do any harm.
  4. Spoon the mixture into cupcake cases. The cases should be filled nearly below the top as they don’t rise as much.
  5. Bake in the oven for 25 minutes or just before you see the top getting slightly golden to brown.

IMG_5468After cooling down I decorated them with basic buttercream icing. I know not guilt-free at all. It’s the best part on a cupcake and we still need to live a little 😉 

I literally put this together without properly measuring every ingredient out, from a baker’s eye I hope I guess the quantities right 😀


4 thoughts on “Halloween Pumpkin Cupcakes – Gluten & Dairy free

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