My son is turning six this week, and he wants to celebrate with his class at school. Since we are not having a big birthday party outside of school, I thought this would be a nice way for him to celebrate with his friends.
We had lots of ideas as what to bring, I was pushing for homemade popcorn in fun party hats, but my son settled on pumpkin cupcakes. I think this was a great choice. These are really more of a muffin, although they look like a cupcake to a six year old. Luckily no one in his class has any special dietary needs, so we didn’t have to worry about anything too unusual. However, this recipe is great for those with restrictions, as it can be made Gluten Free, Dairy Free, Egg Free, Soy free and Nut Free. All you have to do is change the type of flour used and omit the frosting. For his class I am going to go with the basics. Feel free to change it as you need to. I doubled the recipe for his class, and filled the muffin tins fuller to make a larger more “cupcake” like muffin.
makes 12 muffins
- 1 1/2 Cup all Purpose flour, a mixture of whole wheat and white works too. Or substitute All purpose Gluten Free flour. If using a GF flour be sure to add 1/4 teaspoon Xanthum if your mix does not already have it added.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 Can packed pumpkin puree, You can use homemade just make sure all the water is removed.
- 1/3 Cup oil
- 1/4 Cup applesauce
- 3/4 Cup Sugar
- 1/4 C pure maple syrup
- 1 teaspoon Vanilla
For the frosting:
- 1 1/2 cups cashews
- 1/2 cup water
- 3 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon lemon juice
To make frosting:
If you have the time, soak the cashews in water for about 1-3 hours first. Drain off any excess liquid.
In a high speed blender (this works best) or food processor, combine all the ingredients. Blend until smooth and creamy. This could take up to five minutes depending on the type of blender/food processor you have, and a little patience too. Once the mixture is smooth and creamy place it in an air tight container and refrigerate until chilled through, about one hour. The mixture will thicken as it gets cold to make a more frosting consistency.
To make muffins:
Heat oven to 350, Line a muffin tin with 12 liners.
In a medium mixing bowl whisk together all the dry ingredients; the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg. In another bowl mix together the remaining ingredients. Gently fold the wet ingredients into the dry ones, being careful not to over mix. Scoop the mixture into the muffin tin until about 2/3 full, I like my muffins to puff over the top of the liners to create a crown so I fill them a little fuller. You could fill them half way and create smaller muffins. You would yield about 15 muffins by doing this.
Bake the muffins at 350 for about 20 minutes, or until a knife inserted comes out clean. Remove from oven and transfer to a wire rack for cooling.
After the muffins have cooled you can frost them. The cashew mixture works best as a frosting when it is still chilled, so it is best to frost the cupcakes right before they are served. If you have room in your refrigerator for the cupcakes after you frost them that works too.