{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, 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.

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Once the batter is 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 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.

Enjoy!

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

Ally

 

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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

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