Pumpkin Cupcakes with “Cream Cheese” Frosting

Friends, this week I celebrated my 21st birthday. My herbivorous diet and fragile insides aren’t meant to handle alcohol, so it’s no surprise that my first hangover was a brutal experience. This is more so a recipe for just the “cream cheese” frosting I used, as I adapted Minimalist Baker’s recipe for the cupcakes.


Even proponents of wellness have faults!  I’ve spent my time since eating lots of nutrient-dense fruits and vegetables to replenish. Check out this article about alcohol’s effect on your gut by my Spoon soul sister Katherine, it’s quite informative.




  • 3 eggs
  • 1 cup coconut sugar
  • 1/3 cup maple syrup
  • 2 cups pumpkin purée
  • 1/4 cup melted coconut oil
  • 3/4 teaspoon sea salt
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup water
  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups almond flour
  • 1 1/2 cups gluten-free flour blend


  • 1 package Kite Hill cream cheese
  • 2 tablespoons vegan butter (such as Earth Balance brand)
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract


Whisk egg, vanilla, pumpkin purée, coconut oil until smooth. Add all remaining ingredients and stir until all ingredients are evenly incorporated into a batter, adding more water if necessary.

Let frosting ingredients come to room temperature at this point. Preheat oven to 350°F, line 2 cupcake trays with baking papers.

Scoop out 1/4 cup batter into each liner, bake for 25 minutes.

Prepare the frosting by whisking all ingredients together until smooth, adjusting sweetness as desired. Wait for cupcakes to cool, frost, decorate with toasted pecans, roasted pumpkin seeds and a dash of pumpkin spice. Keep in the refrigerator up to 5 days for best taste.


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