Pumpkin Spice Cupcakes

Tis the season!

For pumpkin spiced EVERYTHING.

These cupcakes are light, slightly sweet, warming, and perfectly spiced with everyone’s favourite fall blend.

Topped with a cashew based maple cream “cheese” frosting, these bite sized treats are sure to be a hit this autumn.


Admittedly cupcakes aren’t the first thing that catches our eyes on a dessert tray, overly sweet & often times dry, they just aren’t our thing.

With that being said we get it, they’re cute as heck, so we made our own take on it that we think does it better than the ever-so-sweet classic, toning it down a notch to focus on the other flavours and to allow an overall better snacking experience.


Enough talk, what are you waiting for? Get prepped & simply:





How easy was that?


What else have you pumpkin-spiced this fall? We think that this trend is quickly becoming a staple to every fall menu, and rightfully so!

Let us know if you enjoy this week’s recipe by tagging us on instagram at @lavenderandlavish to show off your mad baking skills.


RECIPE: Makes 12 Cupcakes.



Pumpkin Spice Cupcakes

  • 2 cups Whole Wheat All Purpose Flour
  • 1/2 cup Canned Pumpkin
  • 1 cup Coconut Milk + 2 tsp Apple Cider Vinegar
  • 2 cups Dates, soaked
  • 2 Flax Eggs (2 tbsp flax to 6 tbsp water)
  • 2 tbsp Coconut Oil, melted
  • 1/8 tsp Sea Salt
  • 1 tbsp Cinnamon
  • 1/2 tbsp Nutmeg
  • 1 tsp Ginger
  • 1/4 tsp All Spice
  • 1/4 tsp Cloves
  • 1 tsp Vanilla Extract
  • 2 Tbsp Baking Powder

Maple Cashew Cream Cheese Frosting

  • 2 cups Cashews, soaked overnight
  • 2 tbsp Nutritional Yeast
  • 4 tbsp or 2 cans of Coconut Cream
  • 2 tbsp Coconut Oil, melted
  • 2 tbsp Maple Syrup
  • 2 tbsp Coconut Butter, melted
  • 2 tsp Lemon Juice
  • 1/8 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 1/4 tsp Cinnamon


15 minutes prep, 35 minutes to bake.

Pumpkin Spice Cupcakes: 

  • Soak your dates in hot water for 5-10 minutes or until sticky and squishy. remove the pits!
  • Mix 2 tbsp of ground flax seeds with 6 tbsp of water to form a flax “egg”
  • Mix together the coconut milk and the apple cider vinegar to create a vegan buttermilk.
  • Blend dates with coconut buttermilk, pumpkin puree, and coconut oil until well combined and it forms a date “paste”.
  • Add to this all the dry ingredients except for the baking powder and blend together to form a batter!
  • Finally add in the flax egg, vanilla, and the baking powder and pulse gently to combine.
  • Preheat your oven to 350F and bake scoop the cupcakes evenly into 12 lined cupcake tins.
  • Bake for 20-25 minutes or until a toothpick comes out clean.

Maple Cashew Cream Cheese Frosting:

  • Soak 2 cups of cashews overnight in the fridge.
  • Add cashews to a high speed blender or food processor and blend until smooth and creamy.
  • To this add the rest of the ingredients and blend together.
  • Set this in the fridge for about 15 minutes to set while the cupcakes bake.
  • Whip the icing with a fork or a hand-mixer to get it nice and fluffy before icing your cupcakes!
  • Enjoy!
Nutritional Information:
Per 1 Cupcake–
Calories: 327 cal | Total Fat: 15g | Sat Fat: 6g | Unsat Fat: 0.25g | Carbohydrates: 41g | Natural Sugar: 15g | Fibre: 5g | Sodium: 48mg | Protein: 6.5g

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