Pumpkin Spice Cupcakes with Maple Cashew Frosting | Gabbacado
Pumpkin Spice Cupcakes with Maple Cashew Frosting
20 mins prepServes 12
This is a cozy, fall cupcake recipe that is super easy, made with a few wholesome ingredients, and delicious! The leftover frosting can also be used on toast, bagels, oatmeal, cookies, etc.
For the Cupcakes: Preheat oven to 350 F. Mix dry ingredients (oat flour, baking powder, baking soda, cinnamon, pumpkin pie spice, 1/4 tsp salt) together in a large bowl. Add in the wet ingredients (pumpkin puree, 1 tsp vanilla extract, soy milk, apple cider vinegar, 1/3 cup maple syrup) and mix until batter forms. Add batter to a lined cupcake pan, placing 1/4 cup batter into each liner. Bake on 350 F for 12 minutes.
For the Maple Cashew Frosting: Soak 1.5 cups of raw cashews overnight OR boil the cashews in water for 15-20 minutes. Drain the cashews and add them to a blender. Add 1/4 cup maple syrup, a pinch of salt, 2 tsp vanilla extract, and 1-2 tbsp coconut sugar to the blender. Blend all ingredients together until smooth. Refrigerate the frosting for 30+ minutes. Add the frosting to a piping bag or a sandwich bag with the end cut off. Frost the cooled cupcakes and enjoy!
