Gluten-Free Pumpkin Cupcakes or Muffins | Nourish Real Food

Gluten-Free Pumpkin Cupcakes (Muffins)

I have a glorious reason for you to make Gluten-Free Pumpkin Cupcakes or muffins (the icing makes them cupcakes — recipe below).


You know those parties at school that fill your kids with junk — at the same time of year they’re going to get barfy full on candy? Yep. It’s THAT time of year – the time so many kids love… but many of you dread. It would be fine if Halloween was JUST about dressing up and celebrating ghouls. However, it’s JUST as much about candy, chocolate and the most non-food-items you could possibly know, all pouring into your child at an incredible rate, all in one night.


So I’m here to inspire you a little – make you feel like all is not lost. This is Halloween REAL FOOD you can send with your kiddies – a healthier option of “treat”. Why not go for a full-themed lunchbox while you’re at it.

Here –>> Real Food Halloween is a post about packing a themed lunch AND some fabulous tips on keeping your kid from barfing Halloween Trick-or-Treat night. You also find a recipe for Sweet Pumpkin Seeds there, as well.

The Pumpkin Cupcakes recipe below really IS a nice alternative to the sweet, sweet muffins or cupcakes we are used to. It maybe won’t replace all that candy, but it’ll give them an appreciate for the real food version.

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  • 1. Preheat oven to 375 F.
  • 2. Combine dry ingredients. Combine wet – throw in blender if you want. Mix dry and wet together.
  • 3. Pour into paper-lined muffin tin moulds.
  • 4. Bake for 25 minutes or until a toothpick comes out clean.
  • 5. Let cool on a rack. Use icing recipe below and top with Sweet Pumpkin Seeds, or leave as muffins.
  • 6. MAPLE ICING (for cupcakes): 1/2 cup butter (or coconut oil for dairy-free) + 1 cup powdered or icing sugar (the organic I use has no cornstarch) + 1 1/2 Tbsp maple syrup + 2 tsp coconut sugar (or all maple syrup) = Mix really well in a bowl, until smooth. Smear onto cupcakes (muffins), once they’re cooled.

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