I brought on a professional to help me figure out how to properly ice a cupcake (I still have a LOT to learn) but we came up with some pretty serious pumpkin spice action in the process.
Whole Wheat Pumpkin Spice Cupcakes with Coconut Cream Icing
I talk a lot about the teeny town that I live with my sweet J, but I don’t often talk about the gals that I pal around town with. I have this ridiculous idea to start calling us the #RealHousewivesofSchuylkillCounty, because that’s kind of what we are, without all of the hair-raising drama.
We were brought together because of the men in our lives, they’re all wives, fiances or girlfriends of J’s buddies, but that isn’t really why we’ve all remained friends. They’re a special group of people, we’re all unique, and they’re the type of friends that I cherish.
I consider them fridge friends – the type of friends where you walk in each other’s homes and kind of know your way around their fridges. You know, you kind of feel like their homes are your second homes.
One of the gals in my life, Lizzy, is also a work-from-home-er and retired cupcake baker. She came to me a few weeks ago with her grandmother’s old pumpkin cake recipe that she wanted to make into healthier pumpkin spice cupcakes. You know I jumped at the chance to share this with her, AND to have her coach me on my icing piping skills.
We had a blast creating and tasting and I hope you get the chance to have some quality friend time this week…and make these cupcakes and finish them in 2 days like we all did.
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
White whole wheat flour
Baking soda
Baking powder
Pumpkin pie spice
Cinnamon
Salt
Coconut sugar
Pumpkin puree
Coconut milk
Coconut oil
Eggs
Powdered sugar
WHAT YOU’LL DO:
Before you begin this recipe – you will need 2 of the 3 cans of coconut milk to be chilled overnight in the fridge to separate the thick cream to make the icing.
Preheat the oven to 350 degrees. Line a standard muffin tin with liners.
Mix together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a medium mixing bowl with a fork or whisk.
In a separate, larger bowl with a hand mixer or standing mixer beat coconut sugar, pumpkin puree, coconut milk, coconut oil and eggs on medium until well combined. Scrape the sides as needed.
In 3 separate additions, add the dry ingredients into the wet until just incorporated. Do not over mix.
Scoop the batter evenly among the cups until they are 2/3 of the way full. This batter makes about 16-18 cupcakes, so if you only have one muffin tin (like me) just leave the remaining batter in the bowl until the first 12 bake and bake the remaining afterward.
Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove from the tin. Let them cool on a wire rack completely before frosting.
For the icing – remove the chilled coconut cans from the fridge. Open the can from the bottom and pour the liquid into another cup or bowl to use for something else later. Scoop the coconut cream into a bowl with the powdered sugar, and 1 + 1/2 teaspoons of pumpkin pie spice. Beat for 30 seconds to 1 minute or until thick and creamy.
Scoop the icing into a piping bag and pipe onto the cupcakes, or spread it on with an offset spatula or knife. Sprinkle with pumpkin pie spice if desired and serve.
xoxx,
Miss AK
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PrintIngredients
- 2 cups white whole wheat flour
- 1 + 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 4 teaspoon pumpkin pie spice, divided
- 1/2 teaspoon. cinnamon
- 1/4 teaspoon salt
- 1 + 3/4 cups coconut sugar
- 1 16oz. can pumpkin puree
- 2/3 cup full-fat coconut milk for the cake, 2 chilled cans of full-fat coconut milk the frosting
- 1/3 cup + 1 Tablespoon coconut oil
- 2 eggs
- 1 cup powdered sugar
Instructions
- Before you begin this recipe – you will need 2 of the 3 cans of coconut milk to be chilled overnight in the fridge to separate the thick cream to make the icing.
- Preheat the oven to 350 degrees. Line a standard muffin tin with liners.
- Mix together flour, baking soda, baking powder, 2 + 1/2 teaspoons pumpkin pie spice, cinnamon, and salt in a medium mixing bowl with a fork or whisk.
- In a separate, larger bowl with a hand mixer or standing mixer beat coconut sugar, pumpkin puree, coconut milk, coconut oil and eggs on medium until well combined. Scrape the sides as needed.
- In 3 separate additions, add the dry ingredients into the wet until just incorporated. Do not over mix.
- Scoop the batter evenly among the cups until they are 2/3 of the way full. This batter makes about 16-18 cupcakes, so if you only have one muffin tin (like me) just leave the remaining batter in the bowl until the first 12 bake and bake the remaining afterward.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove from the tin. Let them cool on a wire rack completely before frosting.
- For the icing – remove the chilled coconut cans from the fridge. Open the can from the bottom and pour the liquid into another cup or bowl to use for something else later. Scoop the coconut cream into a bowl with the powdered sugar, and 1 + 1/2 teaspoons of pumpkin pie spice. Beat for 30 seconds to 1 minute or until thick and creamy.
- Scoop the icing into a piping bag and pipe onto the cupcakes, or spread it on with an offset spatula or knife. Sprinkle with pumpkin pie spice if desired and serve.