Cinnamon Pumpkin Cupcakes

Preheat oven to 350F.

Grease 12 cup muffin tin.

Whisk together:

  • 1-1/2 cups pumpkin puree
  • ½ cup melted coconut oil
  • 2 large eggs
  • 1/4 cup maple syrup

Stir into the pumpkin mixture:

  • 1 cup sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Stir in, mixing well after each cup:

  • 2-1/4 cups flour

Scoop into muffin tin.

Whisk together:

  • 1 part cinnamon
  • 1 part sugar

Sprinkle cinnamon sugar mixture on top of each cupcake.

Bake for 20-25 minutes or until toothpick inserted comes out clean.


While they’re baking, whip up some drippy icing…

Beat (or whisk) until smooth(ish):

  • 2 tablespoons coconut oil

Add and beat (or whisk) until smooth:

  • 1/2 teaspoon vanilla
  • 4 tablespoons almond milk (or coconut milk or probably any milk)
  • 1 cup* powdered sugar (add in 1/4 cup portions)

Allow the cupcakes to cool enough to remove from pan. Place on serving dish.

Drizzle icing over top of cupcakes and allow to run down the sides.




*A little more powdered sugar might be necessary to get a thick and creamy consistency (think “cinnamon roll icing”)