Dark Chocolate Pumpkin Cupcakes with Creamy Cashew Icing
Easy and delicious, these chocolate pumpkin cupcakes are topped with a creamy cashew based icing. Made with nutritious spelt flour and sweetened with maple syrup.
¾cupraw cashewssoaked for at least a couple of hours
2tablespoonscoconut oil
3tablespoonsmaple syrup
2teaspoonslemon juice
1teaspoonvanilla extract
½teaspooncinnamon
¼teaspoonnutmeg
Pinchof salt
Instructions
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.
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.
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.
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.
Icing
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.
Notes
1. Cacao nibs are sort of optional. The crunch is great, but you could use nuts, chocolate chips, or nothing.
2. Don't use pumpkin pie filling! If you can, please roast your own pumpkin to use here. If not, canned pumpkin is fine.
3. You can leave the icing off and just eat them as muffins if you'd like.