Dark Chocolate Pumpkin Cupcakes + Creamy Cashew Icing

By • August 14, 2015 0 Comments

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Author Notes: A decadent vegan cupcake that's high in nutrients (but you wouldn't know it). You can find more of my recipes at occasionallyeggs.com.Alexandra | Occasionally Eggs


Makes 12


  • 1 1/4 cups whole spelt flour
  • 3 tablespoons cocoa powder
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cacao nibs/chocolate chips
  • 1 spotty banana
  • 1/2 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1/4 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 3/4 cup raw cashews, soaked for at least two hours
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinches salt
  1. 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.

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