Pumpkin Cupcakes with Cinnamon Frosting

These will fill you with Holiday cheer!

These will fill you with Holiday cheer!

I made these cupcakes a couple of days after Thanksgiving, when the sweet potato pie ran out. They are moist with wonderful pumpkin flavor, and the added bonus of mini chocolate chips. The frosting has a hint of cinnamon which is delicious. Yum!

Pumpkin Cupcakes with Cinnamon Frosting
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 32

For the Cupcakes:
  • 1 (15 oz) can of organic pumpkin (NOT pumpkin pie mix)
  • ⅓ cup plus 2 Tablespoons canola oil
  • 1¼ cup coconut palm sugar
  • ⅓ cup unsweetened organic rice milk
  • 1½ teaspoons vanilla extract
  • 1¾ cups stone ground whole wheat flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup mini vegan chocolate chips
For the Frosting:
  • 1 cup Earth Balance nonhydrogenated vegan margarine
  • 1 Tablespoon organic unsweetened rice milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2 cups organic powdered evaporated cane sugar

For the Cupcakes:
  1. Preheat oven to 350 degrees and line muffin pan with 16 liners.
  2. In a medium bowl combine the pumpkin, oil, coconut palm sugar, rice milk and vanilla. Stir in the flour, baking powder, baking soda, cinnamon and salt. Stir with a fork to avoid making the batter gummy. Fold in the chocolate chips.
  3. Fill each liner two-thirds full. Bake for 20-25 minutes. Transfer to wire rack and cool completely before frosting.
Prepare the Frosting:
  1. Cream the margarine, rice milk and vanilla until smooth. Add the cinnamon and powdered sugar in small batches. Mix until smooth and creamy.
  2. For fun frosting designs, fill a piping bag with decorating tip and pipe onto cupcakes. Or simply smooth the frosting on with a knife.

Calories: 195     Fat: 10 g     Carbohydrates: 22 g     Sodium: 94 mg     Fiber: 1.7 g     Protein: 1.6 g    


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