Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pumpkin puree (112g)
  • 1 egg
  • 1/4 cup coconut oil (melted and cooled)
  • 1/2 tsp vanilla extract
  • 6 tbsp brown sugar (60g)
  • 2 tbsp maple syrup ((or additional sugar - 1/2 cup in total))
  • 1 cup whole wheat pastry flour (140g)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tbsp milk (or a little more, as needed)
  • 4 tbsp cream cheese
  • 2 tbsp unsalted butter (slightly softened)
  • 2 tbsp maple syrup

Instruction

  • Preheat the oven to 350F/175C. Line a muffin tray with cupcake lines (paper or, as I used here, silicone).
  • In a medium bowl or measuring jug, whisk together the pumpkin puree, egg, coconut oil, vanilla, brown sugar and maple syrup until well blended.
  • Separately, measure out the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg in a large bowl. Whisk to blend.
  • Add the pumpkin-egg mixture to the dry ingredients and stir so evenly mixed, but try not to over-mix. Add the milk to help the mixture be slightly looser. If you use homemade puree, and depending on your flour, you may need a little more (the mixture will be relatively thick but should flow slightly).
  • Spoon the mixture into the cupcake lines, filling them to roughly 3/4 full. Smooth the top if needed. Bake for approximately 20 minutes until lightly brown and a skewer inserted into the middle of a cupcake comes out clean.
  • Transfer the cupcakes to a cooling rack and leave to cool completely.
  • While they are cooling, mix together the frosting ingredients, if using (cream cheese, butter and maple syrup) until well blended - I'd recommend using a small mixer/hand blender if possible.
  • When cool, either pipe or spread the frosting on the cupcakes and serve.