It’s finally fall and all things pumpkin and spice have invaded every bakery and coffee shop. I’m not a huge fan of pumpkin itself but I looooove the smell of those wonderful spices typically associated with pumpkin that fill the air!

Besides, if you can’t beat ‘em, join ‘em!

I haven’t made cupcakes in aaaaaages. So I have decided it’s the perfect time to make pumpkin cupcakes. I’ve seen a lot of recipes online for pumpkin muffins, but I really love soft fluffy flakey cupcakes. It’s my thing. Plus there’s more sugar in my cupcakes (don’t judge me).

Alright so let’s get this fall pumpkin party started y’all!!!!

Ingredients

½ cup milk (I used almond milk)

½ cup pumpkin puree

½ cup sugar

½ cup brown sugar

1 tsp baking powder

1 tbls baking soda

¼ tsp salt

3/4 cups almond flour

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

¼ tsp ground cloves

¾ cups unbleached flour (if you are gluten free do a total of 1 ¼ cups almond flour with 2 tbsp tapioca starch to help hold it together)

1/3 cup oil (I used melted coconut oil)

1 tbls apple cider vinegar

Frosting

¾ cup butter (vegan of course)

3 ½ cups powdered sugar

1 tbsp maple syrup

1 tsp vanilla extract

2 1/2 tbsp milk

3/4 tsp cinnamon

Directions

Preheat the oven to 350F.

In a blender cream together sugar, milk, and pumpkin puree.

In a separate bowl combine the rest of the dry ingredients. Add oil and vinegar to mixture in blender and then slowly add the rest of the ingredients into the blender at a low speed until combined well without over mixing.

Line cupcake tin and fill about 2/3 of the way full.

Bake for 25-30 minutes or until toothpick comes out clean.

Remove from the oven and cool completely before frosting. If you try to frost your cupcakes before they are totally cooled the frosting will melt.

Frosting

Allow butter to set out for a few hours to soften. If you forgot this part you can put the butter in the microwave for 10 seconds, flip, another 10 seconds and will be softened without melting.

Put the butter, maple syrup, cinnamon, and vanilla in a blender. Add the milk until it’s creamy. Then slowly add the powdered sugar until you get the consistency you are looking for.

You can put the icing in the fridge for a few minutes if you want it a bit firmer.

Frost the cupcakes and ENJOY! And if you’re like me, don’t forget to lick the bowl lol.

Pumpkin Cupcakes with Cinnamon Buttercream

  • Servings: 24
  • Difficulty: easy
  • Print

You've never had a cupcake filled with a better combination of sugar and spice as this sensational pumpkin cupcake; especially when topped with a cinnamon buttercream to add that extra mile of spice.

Ingredients

Cupcakes

½ cup milk (I used almond milk)

½ cup pumpkin puree

½ cup sugar

½ cup brown sugar

1 tsp baking powder

1 tbls baking soda

¼ tsp salt

3/4 cups almond flour

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

¼ tsp ground cloves

¾ cups unbleached flour (if you are gluten free do a total of 1 ¼ cups almond flour with 2 tbsp tapioca starch to help hold it together)

1/3 cup oil (I used melted coconut oil)

1 tbls apple cider vinegar

Frosting

¾ cup butter

3 ½ cups powdered sugar

1 tbsp maple syrup

1 tsp vanilla extract

2 1/2 tbsp milk

3/4 tsp cinnamon

Directions

Preheat the oven to 350F.

In a blender cream together sugar, milk, and pumpkin puree.

In a separate bowl combine the rest of the dry ingredients. Add oil and vinegar to mixture in blender and then slowly add the rest of the ingredients into the blender at a low speed until combined well without over mixing.

Line cupcake tin and fill about 2/3 of the way full.

Bake for 25-30 minutes or until toothpick comes out clean.

Remove from the oven and cool completely before frosting. If you try to frost your cupcakes before they are totally cooled the frosting will melt.

Frosting

Allow butter to set out for a few hours to soften. If you forgot this part you can put the butter in the microwave for 10 seconds, flip, another 10 seconds and will be softened without melting.

Put the butter, maple syrup, cinnamon, and vanilla in a blender. Add the milk until it’s creamy. Then slowly add the powdered sugar until you get the consistency you are looking for.

You can put the icing in the fridge for a few minutes if you want it a bit firmer.

I hope y’all thoroughly enjoy these lovelies. Let me know what you think and if you’re on Instagram or Snapchat don’t forget to tag me in your cupcake pictures @girlndacoconut! I love to see how everyone’s dishes come out. As always don’t forget to follow me for more food, fun, and travel ideas. See you next time!