These little beauties are Heavenly. Pumpkin Cupcakes with Maple Orange Frosting just scream Fall, they’re just the ticket for Halloween and/or Thanksgiving. I adore Fall, nice crisp weather, beautiful colors to admire when walking the dog or gazing out of the window and heaps of all sorts of SQUASH. I’m the type who has to have piles of different pumpkins on the porch, in the kitchen, adorning the dining room table and sitting room mantlepiece. I don’t do half measures.
As much I love pumpkins I’m very thankful that it comes in a can for easy access. I’m also the type that buys my butternut squash ready peeled and cut up – lazy. I don’t really go in for “convenience” foods but I do happily accept canned pumpkin and cut up squash.
Pumpkin Cupcakes with Maple Orange Frosting Tips and Tricks!
There are a few important reminders when it comes to baking.
- Measure the ingredients precisely. No guesswork.
- Don’t over mix the batter or the cupcakes will be tough!
- Fill the cupcake holders only 2/3 – 3/4 full, they will rise when baking.
Reasons to love these cupcakes!
They’re really easy and quick to make.
They freeze well (make a double batch for Halloween and freeze one batch for Thanksgiving).
You can absolutely turn them into muffins by omitting the frosting and adding in 1/3 cup raisins and 1/3 cup chopped walnuts or even adding chocolate chips 🙂 If you wanted a heartier muffin you could swap out half the all purpose flour for whole wheat.
They’re super delicious with all the spices and flavors of Fall.
Pumpkin Cupcakes with Maple Orange Frosting
2 cups canned pumpkin puree
5 oz canola oil
1 1/2 cups turbinado sugar
1/2 cup non dairy milk (I used oat)
2 tsp. vanilla extract
Zest of a orange
3 tablespoons fresh orange juice
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
For the frosting:
2 1/2 cups organic confectioner’s sugar (sifted)
8 ounces vegan cream cheese
1/3 cup vegan butter
1 scant tablespoon maple syrup
1 tablespoon fresh orange juice
Pre heat the oven to 375F
Line cupcake tray with paper liners – this recipe makes approximately 20 cupcakes
In a large bowl combine the flour, baking powder, cinnamon and salt.
In another bowl combine the pumpkin puree, oil, sugar, milk, vanilla extract, orange zest and juice.
Pour the wet ingredients into the dry and gently stir to combine.
Scoop the batter into the cupcake trays and bake until risen and golden and bounce back after gently pressing on the top of the cupcakes. About 20 minutes.
To make the frosting:
Place all the ingredients in a large bowl and beat with an electric mixer until smooth. If the consistency is too soft add a little more confectioner’s sugar. If it’s too thick add a little more orange juice.