Dark Chocolate Pumpkin Cupcakes + Creamy Cashew Icing Recipe

Name: Dark Chocolate Pumpkin Cupcakes + Creamy Cashew Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/4 cups whole spelt flour; 3 tablespoons cocoa powder; 2 tablespoons ground flaxseed; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup cacao nibs/chocolate chips; 1 spotty banana; 1/2 cup pumpkin puree; 1/3 cup maple syrup; 1/3 cup coconut oil, melted; 1/4 cup non-dairy milk; 1 tablespoon apple cider vinegar; 1 teaspoon pure vanilla extract; Icing; 3/4 cup raw cashews, soaked for at least two hours; 2 tablespoons coconut oil; 3 tablespoons maple syrup; 2 teaspoons lemon juice; 1 teaspoon pure vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; Pinch salt

Servings: persons

Cupcakes
1 1/4 cups whole spelt flour
3 tablespoons cocoa powder
2 tablespoons ground flaxseed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cacao nibs/chocolate chips
1 spotty banana
1/2 cup pumpkin puree
1/3 cup maple syrup
1/3 cup coconut oil, melted
1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Icing
3/4 cup raw cashews, soaked for at least two hours
2 tablespoons coconut oil
3 tablespoons maple syrup
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch salt

1
Heat your oven to 350F and grease or line a muffin tin. In a large bowl, mix the spelt flour, cocoa powder, ground flax, cinnamon, baking powder, baking soda, and cacao nibs. Make a well in the centre.
2
Mash the banana with a fork. In a medium bowl, combine the banana, pumpkin, maple syrup, coconut oil, almond milk, ACV, and vanilla extract. Alternatively, especially if you've roasted your own pumpkin, you can toss it all in a food processor and blend until smooth.
3
Pour your pumpkin mixture into the dry ingredients and mix until just combined. Don't over mix, you don't want chewy lumpcakes. Spoon into your muffin tin.
4
Bake at 350F for 18-20 minutes, or until a toothpick comes out clean. Place on a cooling rack for a few minutes before removing from the tin and cooling completely.
5
Blend everything in a food processor for about five minutes or until completely smooth. Refrigerate for at least thirty minutes before icing the cupcakes so it can firm up a little bit. Ice your cakes! Store them in the fridge to keep the icing nice.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Cupcakes, 1 1/4 cups whole spelt flour, 3 tablespoons cocoa powder, 2 tablespoons ground flaxseed, and more.

Yes, Dark Chocolate Pumpkin Cupcakes + Creamy Cashew Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dark Chocolate Pumpkin Cupcakes + Creamy Cashew Icing

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