Serves: 12 cupcakes
These pumpkin cupcakes are addictingly delicious.
The cupcakes are moist, and the frosting tastes amazing with some added fresh apple. Sweet, tart and all love of pumpkin, they’re a great add for your Halloween get together, or to make with family and friends.
Needs
Pumpkin Cupcake (dry ingredients):
2 cups oat flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tbsp poppy seeds
2 tbsp coconut sugar
1 tsp cardamom
½ tsp cinnamon
Pumpkin Cupcake (wet ingredients):
¼ cup oat milk or almond
2 cans pumpkin pie mix (15oz)
3 tsp freshly squeezed orange – can also use orange juice
¼ cup coconut oil (liquid)
Frosting:
4 cups powder sugar
1 ½ cup vegan butter
4 tbsp apple cider juice
2 tsp lemon powder
1 small green apple (peel and blend) – I like to leave it a little chunky to have little bites of apple in the icing
green food coloring – use as needed for desired color
Getting Started
I like to make the icing the night before, this way it breaks up the time in the kitchen and gives the icing time to collect all the flavors. Place your vegan butter in a mixer and let it whip until fluffy. Then add in your powder sugar one cup at a time. Start at a low speed and gradually move your speed up to the highest setting. Repeat this for each added cup of powder sugar. Once you have one cup of powder sugar left to mix in, place in the lemon powder, blended apple, apple cider and food coloring. When tossing in your blended apple, you don’t need to drain the blend, but be careful not to include any extra juice that lingers at the bottom of the blender. Too much wet ingredients will make the frosting less fluffy.
Once you have the desired fluffy texture with a couple small apple chunks mixed in, place in the refrigerator.
Now onto the cupcakes! Preheat oven to 350 fahrenheit. Grab two medium mixing bowls and place all dry ingredients in one and all wet ingredients in the other. Mix your dry ingredients together and do the same for your wet. Once each bowl is mixed together, start sprinkling in your dry ingredients to the wet until completely stirred together.
Place your mix in a greased muffin/cupcake pan. Put in the oven and let it them bake for 40-50 minutes. Once cooked, let them completely cool before icing.
Ice your cupcakes and decorate with any extra cupcake toppings! Enjoy immediately and store the rest in the fridge.
My husband doesn’t have much of a sweet tooth (I definitely do!) but he really enjoyed how fresh the icing and cupcake tasted. My stepdaughter had so much fun making these with me and has requested making them again! Fun and super tasty you’re sure to enjoy this recipe.
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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