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pumpkin spice cupcake with bite taken

Pumpkin Cupcakes with Cream Cheese Frosting


Description

Easy and delicious pumpkin cupcakes with a healthy twist! Low in sugar yet packed with pumpkin spice, and topped with a vegan cream cheese frosting, these are the perfect fall treat!


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Ingredients

Pumpkin cupcakes:

  • 1 3/4 cup cassava flour (or all-purpose flour or gluten free flour blend)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1 tbsp pumpkin spice (or blend of ground cloves, ground ginger, nutmeg, allspice, and cinnamon)
  • 1/4 tsp sea salt
  • 2/3 cup coconut sugar
  • 1 tbsp maple syrup
  • 1 cup pumpkin puree
  • 2 eggs (or 2 ground flaxseed eggs*)
  • 1/2 cup coconut or almond milk mixed with 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 cup olive oil (or avocado oil or coconut oil)

Vegan Cream Cheese Frosting:

  • 3/4 cup vegan butter, softened (I use Miyoko’s, which is Paleo) or coconut oil
  • 1 8-oz. container vegan cream cheese (I use Miyoko’s, which is Paleo) or chilled coconut cream + 1 tbsp lemon juice
  • 3 cups powdered sugar *see not for Paleo/low sugar options
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners.
  2. In a medium bowl, combine the eggs (or flaxseed eggs) with the pumpkin, coconut sugar, vanilla, maple syrup, coconut milk with apple cider vinegar, and olive oil using a spoon or hand mixer. Mix until well combined, then set aside.
  3. In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt.
  4. Fold in the wet ingredients to the mixed flour and mix with a spoon until well combined, being careful not to over mix and to make sure all clumps have been removed.
  5. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full.
  6. Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean.
  7. Let cool completely before frosting.
  8. When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. Beat the two until light and fluffy.
  9. Add in about 1 cup of powdered sugar and continue beating, adding in additional sugar until it’s a thick frosting.
  10. Add in the vanilla extract and beat until well combined.
  11. Place frosting into piping bags and frost each individual cupcake.
  12. Keep cool to prevent the frosting from melting (I recommend storing in the fridge and when ready to serve, let the cupcakes come to room temperature for about 12-15 minutes).

Notes

*Eggs: To make a ground flaxseed egg, combine 2 tbsp of ground flaxseed with about 1/3 cup filtered water. Let the combination sit for 5 minutes and then use in the recipe as you would a regular egg.

*Sugar: To make this Paleo, use 3 cups powdered coconut sugar, which you can make by processing the coconut sugar in a food processor or 1/3 cup maple syrup. To make this lower in sugar, swap in 2 cup coconut flour for 2 cups powdered sugar, and keep 1 cup powdered sugar or 1 cup coconut sugar.

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