Pumpkin Spice Cupcakes with Coconut Cream Frosting

Can you guys believe it's mid-November already?? It feels like time is flying by even faster lately and I am definitely not mentally prepared for the holidays to be right around the corner quite yet. What I am ready for, though, is more delicious recipes that include pumpkin! I mean, there's really no such thing as too much pumpkin, is there?

Along with the beautiful fall foliage and crisp fresh air, pumpkin is without a doubt another star of the season, and one of my favorites as well. These delicious Pumpkin Spice Cupcakes are made using only simple, whole, and unrefined plant-based ingredients, making them not only the perfect fall dessert, but the perfect healthy dessert as well. They are also full of pumpkin, of course, which is loaded with fiber and key vitamins and minerals including iron, and vitamins A and K. You will be amazed at how fluffy and perfectly sweet these cupcakes are too, using absolutely no dairy, eggs, gluten, or refined sugar! 

I love topping them with an easy coconut cream frosting, a few chopped pecans, a sprinkle of shredded coconut, and an extra dash of pumpkin spice!

Pumpkin Spice Cupcakes with Coconut Cream Frosting

(Makes 14-15 Cupcakes)

Pumpkin Spice Cupcakes Ingredients:
1 cup gluten-free all purpose baking flour
1 cup gluten-free oat flour
2 flax eggs (2 Tbs ground flaxseed + 6 Tbs water)
1/3 cup unrefined coconut oil, melted
1 cup pumpkin puree
1/2 cup unsweetened almond milk + 1 tsp apple cider vinegar
3/4 cup unrefined coconut sugar
1/4 cup pure maple syrup + 1 Tbs
2 Tbs unsweetened shredded coconut
1 tsp pumpkin spice
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt

Coconut Cream Frosting Ingredients:
1 can full-fat unsweetened coconut milk, frozen overnight*
2 tsp pure maple syrup
1 tsp vanilla extract


1. Place can of coconut milk in the fridge overnight to harden. 

2. Preheat oven to 375 degrees and line a muffin tray with paper liners. 

3. Prepare flax eggs (2 Tbs ground flaxseed + 6 Tbs water) by whisking together ingredients in a small bowl and placing aside to form a gel-like consistency. 

4. Place almond milk and apple cider vinegar in a bowl to let curdle for a couple of minutes.

5. Then add melted coconut oil, pumpkin puree, maple syrup, and vanilla to the almond milk/vinegar bowl. Mix together, next adding flax eggs and coconut sugar, and stirring again until all ingredients are combined. 

6. Next, add all of the remaining dry ingredients by sifting in the flours, baking soda, baking powder, salt, then shredded coconut. 

7. Once your batter is well mixed (using a fork, whisk, or electric mixer) add the batter evenly to each cupcake holder, about 3/4 of the way full. 

8. Bake at 375 degrees for 18 minutes, or until a toothpick inserted comes out clean. 

9. While the cupcakes are cooking, prepare your frosting by removing only the full-fat cream from the can of coconut milk and placing in a large bowl (store the remaining liquid in the fridge to add to a smoothie). 

10. Add maple syrup and vanilla to the bowl of coconut cream and beat with an electric mixer until whipped and creamy - about 1-2 minutes.

11. Store in the fridge until ready to use on cupcakes. Once cupcakes have cooled, top with frosting, shredded coconut, chopped pecans, and a dash of pumpkin spice. Store in the fridge until ready to enjoy!  

*Notes: I probably sound like a broken record at this point, but it really is so important to make sure you place the can of coconut milk in the fridge overnight. You will not reach the desired consistency if you skip this step!

These Pumpkin Spice Cupcakes are the perfect treat for this time of year! I hope they make a delicious (and quick!) appearance at your holiday table. 

xo Natalie