Pumpkin Cupcakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Deliciously moist pumpkin cupcakes which are full of warm spices and free of dairy, eggs, and refined sugar. Includes a gluten-free variation as well!
Author:
Recipe type: Dessert, Cupcakes, Vegan
Serves: 12–14 cupcakes
Ingredients
Pumpkin Cupcakes:
  • 1½ cups unbleached all-purpose flour or gluten-free cup for cup flour, *carefully measured
  • 1 cup coconut sugar or pure cane sugar
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves or allspice)
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup almond milk or other milk of choice
  • ½ cup avocado oil, olive oil, or other oil of choice
  • 2 teaspoons apple cider vinegar or white distilled vinegar
  • 2 teaspoons vanilla extract, optional
Maple Cream Cheese Frosting:
  • ½ cup unsalted butter, slightly softened (for dairy-free, can use vegetable shortening or dairy-free buttery sticks—may add salty flavor)
  • 8 ounces cream cheese, slightly softened (can use dairy-free, liquid drained and patted dry)
  • ¼–1/3 cup pure maple syrup, use more or less to reach desired flavor and consistency
  • 1 teaspoon pure vanilla extract, optional
Cream Cheese Frosting:
  • ½ cup unsalted butter, slightly softened (for dairy-free, can use vegetable shortening or dairy-free buttery sticks—may add salty flavor)
  • 8 ounces cream cheese, slightly softened (can use dairy-free, liquid drained and patted dry)
  • 1–3 cups powdered sugar, use more or less to reach desired flavor and consistency
  • 1 teaspoon vanilla extract
  • splash of milk of choice, if needed
Instructions
Pumpkin Cupcakes:
  1. Preheat oven to 350ºF. Line a muffin pan with paper liners. Makes between 12–14 cupcakes.
  2. In a bowl, blend together dry ingredients—flour, sugar, spices, baking powder, baking soda, and salt. Mix in wet ingredients—pumpkin, milk, oil, vinegar, and extract, blending together just until well combined.
  3. Fill liners close to the top with batter and bake for 18–20 minutes, just until cupcakes have domed and a toothpick inserted near the center comes out with a few moist crumbs.
  4. Remove from the oven and let cool completely before frosting.
Cream Cheese Frosting: (double recipe if you want to pipe a mound of frosting onto each cupcake)
  1. Beat together butter/shortening and cream cheese until creamy. Blend in sweetener (maple syrup or powdered sugar) a little at a time until frosting reaches desired level of sweetness and consistency for spreading onto cupcakes. For piping, frosting needs to be firm enough to hold its shape.
  2. I used a Wilton 1A Round Decorating Tip with Wilton 16-Inch Disposable Decorating Bags to decorate the top of these cupcakes and used these non-stick parchment paper liners.
Notes
*Try not to scoop flour out of the bag with the measuring cup. It packs too much flour into the cup, resulting in dry goods. Lightly spoon flour into your measuring cup and level off with the back of a knife.)
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/pumpkin-cupcakes-with-cream-cheese-frosting/