Acorn squash pumpkin spice cupcakes.

Yup. You read that correctly. Acorn Squash in a cupcake. Soft, lightly sweetened and the perfect addition to elevate a sweet treat. I love coming up with recipes that incorporate extra veg and fibre. Living that refined sugar free life is where it’s at so wherever I can replace sugar with naturally occurring fruit or veg sources, ya girl’s gonna do it. If you haven’t tried going refined sugar free, I highly recommend it. No major swings in blood sugar mean less energy crashes mid day. I’m here for a less sluggish existence.

These cupcakes are refined sugar-free, grain-free, gluten-free, dairy-free. I used cassava flour (which you can’t get locally here in NL) for part of the recipe so if you don’t have any, I’d suggesting subbing it with 1/4 cup coconut flour and adding 1/4 cup more almond flour to the recipe.

Today, I’m picking up my Christmas order from Primally Pure. If you’re on my Christmas list, you know what you’re getting. LOL. Clean beauty products are my jam and the more people I can get on board, the better. I honestly don’t think there’s anything better than giving the gift of healthy living because we all want what’s best for our fam and friends, amirite?!


Les xo


for the cupcakes:

  • 1 cup almond flour
  • 3 T tapioca flour
  • 1/2 cup cassava flour (or 1/4 coconut flour and 1/4 almond flour)
  • 1 cup acorn squash (roasted for 40 mins and scooped from skin)
  • 3 eggs
  • 1.5 t vanilla
  • 1.5 tsp pumpkin spice
  • 1 t cinnamon
  • 1/2 t salt
  • 1.5 t baking soda
  • 2 tsp arrowroot powder
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup coconut sugar
  • 3 T maple syrup

for the icing:

  • 1 can coconut cream (refrigerate can and scoop the cream into a bowl and discard the water)
  • 3 T almond butter
  • 1/2 t vanilla
  • 1/2 tsp pumpkin spice
  • 1 Tbsp maple syrup
  • 1/4 cup Hu kitchens baking chocolate gems (or another dairy-free chocolate chip)
  • 1 tsp coconut oil


Preheat oven to 350 F and line a muffin tin with paper cups.

In a large bowl, beat 3 eggs, vanilla, squash, apple sauce, maple syrup and coconut sugar with a mixer. In another bowl combine all dry ingredients. Add wet to dry ingredients and mix until well combined. Fill each muffin cup 3/4 full and bake in centre rack for 18-22 mins until centre of the cupcake is cooked. (I usually gently press down on a cupcake and if it springs back, it’s done.) Place cupcakes on a cooling rack and allow to completely cool before icing.

Using a hand mixer, add coconut cream, almond butter, vanilla, pumpkin spice and maple syrup to a small bowl and mix until well combined. Place mixture in a piping bag with a large tip (or a ziplock bag with the edge snipped works great too) and place in the freezer for 15 mins. Add chocolate and coconut oil in a bowl and microwave until melted. Stir well.

Pipe icing onto cupcakes and top with a sprinkle of pumpkin spice and melted chocolate. Place in the fridge immediately until chocolate sets. Enjoy!

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