Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Pumpkin Chai Cupcakes are soft, moist and bursting with warm chai spices and pumpkin flavor. They're topped with an irresistible cashew-based chai frosting that you'd never guess is paleo + vegan.

Pumpkin Chai Cupcakes

  • Author: Bakerita | Rachel Conners
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free & Paleo Pumpkin Chai Cupcakes are soft, moist and bursting with warm chai spices and pumpkin flavor. They’re topped with an irresistible cashew-based chai frosting that you’d never guess is paleo + vegan.


Ingredients

Scale
  • 3 eggs, room temperature
  • 1 cup non-dairy milk, I used unsweetened almond, room temperature
  • 3 tablespoons oil of choice, I used coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • 1 package Simple Mills Pumpkin Muffin & Loaf Mix

For the frosting

  • 1½ cups raw cashews, soaked in water in the refrigerator overnight, at least 6 hours, up to 12
  • ¼ cup coconut cream
  • ¼ cup melted coconut oil, use refined for no coconut flavor
  • ¼ cup maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F. Lightly grease a muffin tin with coconut oil (recommended), or line with paper liners.
  2. In a large mixing bowl, whisk together the eggs, non-dairy milk, oil of choice, and vanilla extract. Add in all of the spices and the Simple Mills Pumpkin Muffin & Loaf Mix. Whisk to combine.
  3. Spoon batter into the prepared muffin tin, filling each 2/3 full.
  4. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack before frosting.

For the frosting

  1. Drain and rinse the soaked cashews with cool water. In a high powered blender (I used my Vitamix) or food processor, blend the soaked cashews until their smooth and creamy. Add the rest of the frosting ingredients and blend for 3-5 minutes, until completely smooth and creamy. Taste, and adjust spices/tartness/sweetness levels as desired.
  2. If you’re doing a thinner spread of frosting, you can frost as is. If you’d like to pipe the frosting, transfer it to a bowl and place in the freezer for one hour, whisking every 20 minutes, until it’s thickened enough to pipe on top of the cupcakes.
  3. After frosting cupcakes, garnish with a sprinkle of chai spice and a drizzle of paleo caramel sauce, if desired.

Notes

Prep time doesn’t include soaking the cashews or cooling down the frosting.

Keywords: pumpkin, chai, cupcakes, cashews, vegan, paleo