{Recipe} Pumpkin Cupcakes with Coconut Frosting

In Winter, we were fortunate to harvest several pumpkins from our backyard vine.

During our search for pumpkin recipes pocket option , my daughter and I discovered Dreena Burton’s Pumpkin Cake. It was my first foray into using pumpkin in sweet recipes – and it was a huge success. The cake was moist, moreish and scrumptious. A new family favourite!

Today’s post is a cupcake and muffin version of Dreena’s pumpkin cake. This batch will give you decadent cupcakes for afternoon tea and (healthier) pumpkin and pecan muffins for the kids’ lunchboxes.

Quantity – 10 frosted cupcakes & 6 pecan-topped muffins

Recipe available here.

Read on for the method to make cupcakes and muffins.



Once the batter is pocketoption prepared, scoop it into 10 silicone cupcake cups.

Coarsely chop 6 pecans.

Add the chopped pecans to remaining batter. Combine well.

Scoop the pecan batter into the remaining silicone cupcake cups.

Place a pecan on top of the cups that contain the pecan batter.

 Bake in a pre-heated oven 180 degrees C /350 deg F for approximately 12 -14mins (or until an inserted toothpick comes out clean).


 I iced the cupcakes with No-Butter Cream Frosting from Dreena’s fabulous book ‘Let Them Eat Vegan’. This frosting contains pocket option demo login coconut butter and coconut oil. If you do not have access to this recipe, I would suggest using Dreena’s Macadamia Mallow Frosting instead. Click here for the recipe.

Serve frosted cupcakes for afternoon tea, with cups of coffee or tea.

Pop a muffin in the lunchbox for school.

The remaining muffins can be frozen.

If you make a combination of cupcakes and muffins, as I have, you will have frosting left over. You can store the remaining frosting in the fridge (as I do) to use for your next batch of cupcakes – or as a topping for pancakes. Alternatively, you can halve the ingredients in the recipe.


Each Monday, I will feature a delicious vegan recipe – one that is enjoyed by my own family. I hope your family enjoys it too. 



About Ally
Mamma. Vegan. I blog at Made of Stars.

12 Responses to {Recipe} Pumpkin Cupcakes with Coconut Frosting

  1. susykat says:

    These look absolutely delicious! I love the sound of the frosting too. I’ll have to give them a try soon :)

    • Ally says:

      Thanks Su!

      It is very fitting that you are the first person to leave a comment. You have been the one that has encouraged me the most to start this blog. Thank you! :)

      These cupcakes are truly awesome. I might even make you a batch next time you visit. Is that a sufficient bribe to get you here for Xmas?!

  2. susykat says:

    Haha – I really want to go regardless, but the promise of these cupcakes sweetens the deal a little more! :)

  3. Allison says:

    Yum, that frosting especially sounds great! :)

  4. That looks sooo good Ally!! I love baking with pumpkin because it is so moist! I love that you didn’t overdo it on the sugar…I love also the addition of pecans. Looks super delicious and such a healthier option! :)

    • Ally says:

      Thanks! They are scrumptious- as a cupcake with that yummy coconut frosting or as a muffin with pecans. I feel better about my children eating the muffin version but the cupcakes are perfect for a treat. :)

  5. Mmm mmm Ally, how did I miss this one??

  6. Starr says:

    Great recipe! Loving the sound of that frosting.

  7. Pingback: {Recipe} Chocolate Coconut Slice « Made of Stars

Please join the conversation:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 435 other followers

%d bloggers like this: