Sugar-Free Pumpkin Cupcakes With Creamy Pumpkin Frosting

How can you go through Halloween without Sugar-Free Pumpkin Cupcakes With Creamy Pumpkin Frosting? These cupcakes are very easy to bake. If you have an event coming up where you need to double or triple this recipe, it still is easy. I suggest you bake the cupcakes up to a week in advance, then freeze them in airtight containers. The day before the event, thaw the cupcakes at room temperature and make the frosting. Frost the cupcakes and store them in air-tight container in the fridge the night before the event. For Halloween, these look spectacular, decorated with candy corn or other holiday candy.

I made these cupcakes for my twins’ birthday party ( I also made killer chocolate and raspberry cupcakes -the recipes will follow.) Some kids at their birthday party were allergic to tree nuts, so I could not prepare my signature dairy-free frosting. I am including its’ recipe, however, in case you want to check it out. My oldest son is allergic to coconut, so I couldn’t make the yummy dairy-free coconut frosting either. The only choice I was left with was using some organic dairy products for the frosting, which I did.

I am including the option of using arrowroot to make the frosting sturdier. I did not use that option, which created airier frosting. Consider  the look and feel you want prior to deciding on arrowroot powder, which can be substituted with organic cornstarch.

Try my vegan avocado cupcakes with pink strawberry frosting, too.

Sugar-Free Pumpkin Cupcakes

recipe below

Cream Cheese Sugar-Free Pumpkin Frosting

Ingredients:

1 cup cream cheese, organic

2-3 packets Stevia powder

1 cup heavy cream, organic

1 tsp. cinnamon

1/2 cup pumpkin puree (if using fresh, strain it first for excess liquid)

optional: 2 tsp. arrowroot powder, if the frosting is not sturdy enough for your taste.

Directions:

Place the cream cheese and the stevia in a blender. Pulse a few times and as you are doing it, add the heavy cream, the cinnamon and the pumpkin. Whip for about 2-5 minutes, depending on the strength of your blender. The frosting should look creamy, yet sturdy.

 

Vegan Pumpkin Frosting

Ingredients:

1 cup presoaked cashews ( soak for at least 4 hours in 3 cups of water. Toss the soaking water before use.)

2 packets stevia

1/2 cup pumpkin puree (if using fresh, strain it first for excess liquid)

1 tsp. cinnamon

optional: 2 tsp. arrowroot powder, if the frosting is not sturdy enough for your taste.

Directions:

Blend everything until smooth. Cool in the fridge for an hour. Frost the cupcakes.

 

Sugar-Free Pumpkin Cupcakes With Creamy Pumpkin Frosting

Sugar-Free Pumpkin Cupcakes With Creamy Pumpkin Frosting

By Dr. Anastasia Published: October 14, 2012

  • Yield: 6 cupcakes (6 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

Sugar-free healthy pumpkin cupcakes, perfect for Halloween or other fall event.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
    Sugar-Free Pumpkin Cupcakes With Creamy Pumpkin Frosting
  2. In a large bowl, combine the flour, baking powder, stevia, salt
  3. Gradually, mix in all other ingredients.
  4. Line muffin tin with cupcake liners.
  5. Fill each liner to 3/4 full.
  6. Bake for about 15 minutes.

    About Dr. Anastasia

    Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

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