Vegan Pumpkin Cupcakes with Chocolate Rose Frosting

These beauties are soft, spongy and moist with that dash of luscious chocolaty awesomeness at the top. Mmmmmmmmmmmm...

They are extremely healthy (unlike a conventional cupcake). Made with whole wheat flour and unrefined cane sugar.  Egg-free, dairy-free and absolutely delectable, you won't even miss these ingredients I assure you.

I'm always looking for ways to make recipes healthier. This recipe is my nani's pumpkin cake recipe which I used to gobble during my whole summer vacation at Dehradun.

I swapped the eggs with flax eggs which added omega-3s and the refined flour and sugar were replaced by whole wheat flour and jaggery.

The main ingredient of the frosting is cashews, which you can't even taste over the cocoa and rose flavors. It's unbelievably creamy and worth indulgence. Also a way to add protein, potassium and manganese in your dessert instead of empty calories.

Vegan Pumpkin Cupcakes with Chocolate Rose Frosting

PREP TIME	COOK TIME	TOTAL TIME
20 mins	35 mins	55 mins

Vegan Pumpkin Cupcakes with Chocolate Rose Cashew Frosting. Spongy, moist cupcakes with a luscious and fluffy fosting.

Category: Desserts, Snacks, Vegan

Serves: 6 cupcakes

[print_button]

Ingredients

For Cupcakes
• 1 Cup Whole Wheat Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 4 tbsp Organic Cane Sugar
• 1/2 cup Canola Oil
• 1 tbsp vinegar
• 1/2 tsp Vanilla Extract
• 1/2 cup Soy Milk
• 1/2 cup Pumpkin pureed
• 2 flax eggs

For Frosting
• 2 cup Cashews, soaked 5-6 hours in water
• 1 tsp Ground Dried Red Roses
• 3 tbsp Cocoa
• 1 Medjool Date, soaked in water, pitted
• 1 tsp rose water
• 1 tbsp Honey
• 1/2 cup Soy milk
• Pinch Salt
• 1/2 tsp Vanilla Extract

Instructions

1. Make 1 flax egg by taking 1 tbsp ground flax seeds and 3 tbsp water and letting rest for 5 minutes. This recipe calls for 2 flax eggs so take 2 tbsp ground flax seeds and 6 tbsp water.
2. Mix all the dry ingredients of the cupcakes in a large bowl.
3. Add the pumpkin and other wet ingredients in a blender and blend till smooth.
4. Pour the wet ingredients in the dry ingredients and mix to form a thick batter.
5. Line the muffin tray with some oil and pour in the mixture.
6. Bake in a preheated oven at 176°C (347°F) for 30-35 minutes till toothpick comes out clean.
7. For the frosting, add all the ingredients except soy milk in a blender and blend.
8. Add the soy milk 1 tbsp at a time and blend till desired consistency is reached, I used 1/2 cup. Chill in fridge for 1-2 hours.
9. Frost the cupcakes through a piping bag, decorate with sprinkles and rose petals!