Muffins are just sad cupcakes without frosting. Don’t get me wrong; I love pumpkin bread, but pumpkin cupcakes are even better because you can add honey frosting to them and stop pretending that it’s healthy. Although I did substitute coconut oil for the butter in this recipe, because I only had one stick of butter and I knew I needed it for the frosting. So, I don’t feel too guilty eating these for breakfast. Because I am an adult.
If you don’t like sweet, these are still good without it, too. The spices aren’t too strong, they baked to perfect peaks even in my finicky oven.
These pair perfectly with a rainy afternoon of alternating laying in bed reading and cleaning your apartment, and are as good with a tumblr of whiskey as they are with a cup of coffee (I of course taste tested it both ways).
Pumpkin Cupcakes with Honey Frosting
- 1/2 C coconut oil
- 2 1/2 C flour
- 2 t baking soda
- 1 t salt
- 1 T pumpkin pie spice or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
- 2 eggs
- 1 1/2 C sugar OR 1/2 C honey and 1 C sugar
- 1 can (15 oz) pumpkin
- 4 oz cream cheese (low fat okay)
- 1 stick butter
- 2 C powdered sugar
- 1 t vanilla
- 1/4 C honey
Preheat oven to 350F. Line muffin tin with paper cups. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, coconut oil, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth. Cook 25 minutes until muffins are done—give it the toothpick test.
Beat softened butter and cream cheese together. Add honey and vanilla, stir to combine. Slowly add powdered sugar until you have the desired consistency.
Cool cupcakes before frosting (if you can stand to wait).
Makes 18 cupcakes and just the right amount of frosting.
What’s your favorite pumpkin recipe?