Thursday, September 19, 2013

Pumpkin Cupcakes with Cinnamon Sugar Pumpkin Seeds

The cool mornings are finally here. I have broken out the cardigans and the thicker socks. I have been drinking hot coffee & craving oatmeal in the mornings instead of smoothies or fruit. I think year round is pumpkin time, but most people would argue with me. Now I think it's an acceptable time to break out the pumpkin cupcakes. I know MoFo was moved a month earlier to help avoid some of the pumpkin flavored things, but you just can't deter someone as committed to pumpkin as me. For the cake I used Claryn of Hell Yeah It's Vegan's slight twist on the pumpkin cupcakes in Vegan Cupcakes Take Over the World. The cream cheese frosting is my own twist, with slightly more cream cheese than most of the popular recipes call for. I personally love the taste of Tofutti. If you aren't a fan of the "nuanced" flavor of vegan cream cheese, than you might want to head towards a recipe with a little more margarine & shortening to balance it out.

leaves and flours vegan Pumpkin Cupcakes with Cinnamon Sugar Pumpkin Seeds

Cream Cheese Frosting
more than enough for generously piping one dozen cupcakes

3 tbl Earth Balance
3 tbl shortening
3 cups powdered sugar
1/2 cup Tofutti cream cheese
1 tsp vanilla extract

Cream Earth Balance and shortening for several minutes until fluffy. Add powdered sugar in halves, beating until fully incorporated both times. Add cream cheese and vanilla extract and beat for several minutes until smooth.

Cinnamon Sugar Toasted Pumpkin Seeds

3 tbl Earth Balance, melted
3 cups pumpkin seeds
1/3 cup sugar
1 tsp cinnamon
1/2 tsp sea salt

Preheat oven to 350 degrees. Melt Earth Balance and toss pumpkin seeds in melted margarine until completely covered. In a small bowl combine 1/3 cup sugar with cinnamon & sea salt. Pour half of the cinnamon sugar on the pumpkin seeds and toss until coated. Pour on a parchment lined sheet and bake for 12-15 minutes, stirring frequently. Allow seeds to cool. Toss in remaining cinnamon sugar. Add additional sugar if desired!

leaves and flours vegan Pumpkin Cupcakes with Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds are one of my favorite snacks. I think they go perfectly in granolas & trail mixes, but I also love eating them by the handful. Plenty of people make Old Bay or nice nooch-y savory versions, but this sweet version is what I am all about. It also makes a nice sparkly topping for cupcakes if you can restrain yourself from eating it all.


  1. Your cupcakes look beautiful with the seeds on top! I too cannot be deterred from using pumpkin and will be making these soon I'm sure. How do you frost them so well?! No matter how much I practice, I cannot get that down!

    1. I spent most of the last year piping a few hundred cupcakes a day, so I have had time to perfect it!

  2. I'm (CRAZILY) not the biggest cupcake fan but the seeds sound wonderful to snack on by themselves. I'm more of a muffin person and yes - love the taste of Tofutti too, so sometimes I'll just put a schmear on that and pretend it's frosting.

  3. Dang, that cream cheese frosting looks gorgeous! I'll have to try your version the next time I make these (which will hopefully be soon!). Love the pumpkin seed garnish, too.

  4. These are so beautiful! I have an urge to break out the piping bag now :)

  5. I love that you sprinkled them with the seeds!

  6. These cupcakes look scrumptious and super lovely! You're so so good at vegan baking :-) Have a lovely weekend! x

  7. Yet another gorgeous baked good. I'm with you on the pumpkin, you can never have enough. The addition of pumpkin seeds ...GENIUS!