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Pumpkin Cupcakes with Pumpkin Frosting | Cooking by Kylie

Pumpkin Cupcakes with Pumpkin Frosting

Pumpkin Cupcakes with Pumpkin Frosting

20 mins prepServes 12

Delicious vegan pumpkin cupcakes topped with a simple 4-ingredient pumpkin frosting. These are seriously good and perfect for pumpkin season!

12 servings

What you need

milk

1 splash milk

pumpkin puree

1 ½ tbsp pumpkin puree

coconut flour

2 tbsp coconut flour

maple syrup

¼ cup maple syrup

baking powder

1 tsp baking powder

coconut cream

4 tbsp coconut cream

almond butter

2 tbsp almond butter

cinnamon

1 ½ tsp cinnamon

almond flour

¼ cup almond flour

ground cinnamon

1 ½ tsp ground cinnamon

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Instructions

1. **For the Cupcakes:** In a bowl, combine 1 cup pumpkin purée, 1/4 cup maple syrup, 2 tablespoons almond butter, 1-2 teaspoons cinnamon, 1 teaspoon baking powder, 1/4 cup almond flour, and 2 tablespoons coconut flour. Mix until well combined.
2. Preheat oven to 350°F (175°C). Pour the batter into cupcake liners or a greased muffin tin.
3. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
4. **For the Frosting:** In a separate bowl, mix 4 tablespoons coconut cream, 1-2 tablespoons pumpkin purée, 1-2 teaspoons cinnamon, and a splash of milk until well combined and smooth.
5. Once the cupcakes are completely cooled, add the frosting on top.

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