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!
- 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
- Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners.
- 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.
- In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt.
- 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.
- Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full.
- Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean.
- Let cool completely before frosting.
- 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.
- Add in about 1 cup of powdered sugar and continue beating, adding in additional sugar until it’s a thick frosting.
- Add in the vanilla extract and beat until well combined.
- Place frosting into piping bags and frost each individual cupcake.
- 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).
*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.