Pumpkin Cupcakes with Pumpkin Cashew Frosting

Vegan, Oil-free*

Prep: 10 min, Bake: 24-26 min, Frosting: 4 minutes, Total: 40 min, Serves: 12

Ingredients:

For the Cupcakes:

For the Frosting:

Directions:

For the Cupcakes:

Preheat the oven to 350ºF. Get your silicone 12-muffin pan ready* or insert silicone muffin cups into a metal muffin pan.
In a large bowl, stir together the flours, starch, baking powder, baking soda, pumpkin spice and salt. Whisk to break up any larger pieces. Make a well in the center.
Process the pumpkin purée, yogurt, maple syrup, lime juice and vanilla in a blender until smooth.
Pour the mixture into the bowl with the dry ingredients and stir until well incorporated.
Spoon batter into muffin cups about three quarters full.
Bake for 24 to 26 minutes.
Cool on a wire rack until cool.

For the Frosting:

Process the cashews, pumpkin purée, yogurt, maple syrup, vanilla and lime juice in a high-speed blender until smooth.
Scoop frosting into a Ziploc bag, using scissors cut off a small piece of one corner and pipe the frosting onto the cupcakes in a circular motion starting from the outer edge. Enjoy!

Notes:

* Since this is an oil-free recipe, a silicone muffin pan or inserts are very helpful. If all you have is a metal muffin tin, you will need to lightly grease it before pouring the batter in.
To use up the left-over pumpkin purée, make Pumpkin Pancakes or Waffles! Pumpkin Pancakes (Waffles) - Enchanted Brew Flavored Coffee

Oct 1st 2023 Jitka Burger, Certified Health Educator

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