Pumpkin Cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes


1 cup soaked dates
1 cup of pumpkin purée
1 cup of plant-based milk
1 tbsp of apple cider vinegar (ACV)
20 drops of stevia
1 tsp of vanilla extract or paste
1 cup of teff flour
1 cup of almond flour
1/3 of a cup of almond butter
2 tsp of baking powder
1 tsp of baking soda
2 tsp of pumpkin spice or cinnamon (or both)
1- tsp of salt

1 1/2 cups of soaked cashews
1/2 a cup of coconut cream
1/3 of a cup of pumpkin puree
3 tbsp of maple syrup
10 drops of stevia
pinch of salt


First, preheat oven to 350 F, then add ACV to the milk and let this sit for 10 mins. Add dates, milk+AVC, almond butter, and stevia in a blender. Blend until smooth.

Then add the pumpkin purée and vanilla paste. Blend until smooth.

Add all the dry ingredients in a bowl and then mix thoroughly. Then add the blended wet ingredients and mix well.

Use a muffin container with or without muffin paper and bake for 350 for 25 mins, then let it cool for 15 min. Makes 9 muffins.

For the frosting, just add all ingredients in a highspeed blender, and blend until everything is completely emulsified.

Pour frosting into a container and let it sit in the fridge for 30 minutes. The longer you let it sit the thicker it gets. Serve and enjoy.


Submitted by Sofia Garcia



2 Comments Add yours

  1. Your cupcakes look beautiful! I liked that you sprinkled some pomegranate on top! Thanks for sharing this recipe 🙂


    1. ahsscoop says:

      This is actually someone else’s recipe! Just here to share favorites 🙂

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s