For the Cupcakes
- 1 ½ cups whole wheat pastry flour
- 3/4 cup organic cane sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1 cup water
- 1 tablespoon ground flaxseed
- 1 tablespoon balsamic vinegar
- 1 ½ teaspoon vanilla
For the Frosting
- 3 cups organic powdered sugar
- 2/3 cup cocoa powder
- ½ cup raw cashew butter
- 6 to 8 tablespoons non-dairy milk
- 1 teaspoon vanilla
Make the Cupcakes
Preheat your oven to 350° F. Line a 12 cup cupcake pan with parchment cupcake liners. Alternately, you can use a silicone cupcake pan.
Sift together into a medium bowl the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Whisk together the pumpkin puree, water, flaxseed, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whisk together just until combined. Don’t over mix the batter.
Transfer the batter into a 12 cup cupcake pan. I’ve found that the easiest way to transfer the batter to the cupcake pan is with a cookie scoop.
Bake the cupcakes for 15 to 20 minutes, until a toothpick inserted into the middle of one comes out clean.
Make the Frosting
Mix together all frosting ingredients with an electric mixer. Start with 6 tablespoons of nondairy milk and add more a tablespoon at a time until the frosting is the desired consistency.
This makes a large amount of frosting to pipe onto the cupcakes. If you want a thinner layer of frosting, make half the frosting recipe.
Serving: 1cupcake | Calories: 249.7kcal | Carbohydrates: 50.7g | Protein: 5.3g | Fat: 4.5g | Sodium: 228.9mg | Fiber: 5.8g | Sugar: 28.3g | Vitamin A: 1052.08IU | Vitamin C: 0.22mg | Calcium: 34.99mg | Iron: 1.93mg