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Pumpkin Cupcakes With Cashew Cream Cheese Frostin
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PUMPKIN CUPCAKES WITH CASHEW CREAM CHEESE FROSTING

Course Dessert
Keyword cream cheese frosting, cupcakes, muffins
Total Time 1 hour 30 minutes
Servings 12 cupcakes

Ingredients

PUMPKIN CUPCAKES

  • 2 cups whole grain spelt flour
  • 1 tsp baking soda
  • 4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 4 eggs
  • 2/3 cups sugar
  • 1/2 cup sunflower oil
  • 2 cups pumpkin puree
  • 2 TBSP lemon juice
  • pinch of salt

FROSTING

  • 2 cups pre-soaked cashews at least 5 hours
  • juice of 2 lemons
  • 1/2 tsp salt
  • 6 TBSP honey
  • 1-2 TBSP water

TOPPINGS

  • pumpkin seeds
  • lemon zest

Instructions

  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves, and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend together the egg yolks, sugar and sunflower oil on medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a hand mixer) whip egg whites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the egg whites into the batter until well combined.
  8. Divide the batter among 12 paper-lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt, and honey and blend in a blender until it has a smooth cream-like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.

Notes

The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfectly smooth frosting