Discovering Vegetarian/Vegan Diets and Recipes


The yummiest pumpkin spice cupcakes filled with chocolate whipped cream and topped with decadent dairy-free ganache. The chocoholic’s autumn dessert dream!


Pumpkin Cupcakes

  • 1 1/2 cup (360g) pumpkin puree
  • 1 1/2 cup (360g) almond butter
  • 3/4 cup (105g) coconut sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 1/2 cup (60g) coconut flour
  • 1/2 cup (60g) tapioca starch
  • 1 tsp baking soda
  • 2 tsps pumpkin pie spice
  • 1/2 tsp salt

Chocolate Ganache

  • 1 cups (160g) Hu Gems
  • 1/3 cup (160g) coconut milk
  • 1 cup (240g) coconut whipped cream or full-fat coconut yogurt


  1. Preheat the oven to 350ºF.
  2. Whisk together the pumpkin, almond butter, coconut sugar, apple cider vinegar, and vanilla.
  3. Add the flours, baking soda, pumpkin pie spice, and salt. Stir to combine.
  4. Scoop into a cupcake pan lined with paper liners, filling each at least 3/4 of the way.
  5. Bake for 25-30 minutes.
  6. Cool completely. Then use a knife to gently carve out a hole in the center of each (or use a cupcake corer, these things work great!)
  7. Melt the Gems with the coconut milk. Stir until combined and smooth.
  8. Remove 2 tbsp and stir into the coconut whipped cream or yogurt.
  9. Fill each cupcake with the chocolate whipped cream using a spoon or piping bag.
  10. Top with a layer of ganache and chill until the ganache is set.
  11. Eat! Keep leftovers in the fridge in an airtight container, or freeze the unfrosted cupcakes for longer storage.


  • Serving Size: 1 cupcake
  • Calories: 459
  • Sugar: 20g
  • Sodium: 221mg
  • Fat: 32g
  • Saturated Fat: 11g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 9g


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