baking · cooking · Dessert · Plant Based Diet

Spiced Pumpkin Cupcakes

Pumpkin season doesn’t have to be over. Winter has only started, and it is a long, long time before it warms up. So I see no reason to not enjoy it a bit more….these muffins have coconut sugar, for an even deeper “warm” flavor. You can use brown sugar or even granulated sugar instead.


Spiced Pumpkin Cupcakes


  • 1¾ cups all-purpose flour
  • 1¼ cups Coconut Sugar
  • 1 Tbsp baking powder
  • ¼ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 cup canned pumpkin puree
  • ½ cup unsweetened coconut milk beverage (such as So Delicious)
  • ½ cup sunflower oil
  • 2 Tbsp molasses


Preheat oven to 400°, line a 12 count muffin tin with premium liners (such as Reynolds or Wilton easy release ones).

In a large mixing bowl, whisk together the flour though cloves.

In a smaller bowl, whisk the pumpkin, milk, oil, and molasses.

Pour wet into dry, whisk until blended. Divide between the liners.

Bake for 18 to 20 minutes, until top looks set and a toothpick comes out with moist crumbs.

Let cool before frosting as desired.

Makes 12 cupcakes.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.