Pumpkin and cinnamon buttercream cupcakes are a delightful autumn-inspired treat that perfectly captures the flavors of the season. The combination of moist pumpkin cupcakes with a creamy and aromatic cinnamon-spiced buttercream frosting creates a delightful harmony that is sure to please your taste buds. These cupcakes are not only delicious but also vegan-friendly, making them suitable for a broader range of diets.

The use of pumpkin in desserts can be traced back to early American history when Native Americans and early settlers utilized this versatile vegetable in various dishes. The first pumpkin pie, a close relative of the pumpkin cupcake, was believed to have been made by the Pilgrims during the early 17th century. The tradition of pumpkin-based desserts evolved over time and became synonymous with the fall season.

Cinnamon, on the other hand, has a long and storied history that dates back thousands of years. Ancient civilizations like the Egyptians and Romans prized cinnamon for its fragrance and flavor, and it was highly sought after during ancient trade routes. Cinnamon eventually became more widely available, and its popularity spread across the globe, becoming a staple spice in many cuisines.

The combination of pumpkin and cinnamon became popular in North America during the 19th century when pumpkin spice blends and pumpkin-based desserts gained significant attention. Today, the pumpkin spice trend continues, and the flavor duo has become an integral part of autumn and Thanksgiving celebrations.

INGREDIENTS

Cupcakes:

• 1½ cups spelt flour
• ¾ cups organic cane sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ⅛ teaspoon nutmeg
• Pinch of cloves
• 1 cup of pumpkin puree
• ⅓ cup organic canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• ½ cup water

Frosting:

• 3 Tablespoons vegan buttery spread
• 2½ cups powdered sugar
• 1-2 Tablespoons unsweetened coconut milk
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of cloves

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the spelt flour, organic cane sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
3. In a large bowl, combine the pumpkin puree, organic canola oil, vanilla extract, apple cider vinegar, and water. Stir well until all the wet ingredients are thoroughly mixed.
4. Gradually add the dry ingredients to the bowl of wet ingredients and stir well to combine. Ensure there are no lumps, but avoid overmixing.
5. Spoon the cupcake batter into the prepared cupcake liners, filling each one about two-thirds full.
6. Bake the cupcakes in the preheated oven for approximately 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Frosting:

1. In a mixing bowl, beat the vegan buttery spread until it becomes fluffy and smooth.
2. Sift the powdered sugar into the bowl and drizzle in a little unsweetened coconut milk. Mix well until the ingredients are fully incorporated.
3. Continue to alternate adding more powdered sugar and coconut milk until the frosting reaches a thick and creamy consistency.
4. Add the cinnamon, ginger, and a pinch of cloves to the frosting, and mix again until the spices are evenly distributed.

Cupcake Assembly:

1. Once the cupcakes have cooled completely, spread or pipe the cinnamon buttercream frosting onto each cupcake.
2. If desired, you can sprinkle a dash of cinnamon on top of the frosted cupcakes for an added touch of flavor and presentation.
3. Store any leftover cupcakes in the refrigerator to maintain freshness.

Enjoy these delectable pumpkin and cinnamon buttercream cupcakes as a delightful treat during the fall season or any time you crave the cozy flavors of autumn.