I know you’re not tired of pumpkin things yet. Especially now, when pumpkin is really in season, and shelves are overflowing with the canned stuff. Oh yes mam, I will be milking out desserts from this wonderful squash as much as I can. Like whipping up a pumpkin pie frosting and stuffing the joy into cupcakes. Mmmm.
Actually, I was inspired to create this dessert from a pastry shop in Japan featuring a pumpkin stuffed cake topped with pumpkin seeds. At the end of the day, the pastry shops mark down all the baked goods that didn’t sell that morning. I wanted to be bad, cash in my 20%, and eat some. Don’t judge me, I was on vacay. Most of the traditional donuts and treats were gone. What was left was bean paste buns (meh) and this intriguing pumpkin stuffed cake. A cake stuffed with pumpkin filling and topped with pumpkin seeds was surely addicting.
So I wanted to make some for you!
The cupcake part is adapted from my Vanilla Birthday Cake, except using almond extract (affiliated link) flavoring instead of vanilla. You can use vanilla extract if you like, but I would strongly encourage to invest in almond extract. It has a strong amaretto flavor and turns cakes and frosting into bites of heaven. It’s a wonderful addition to anyone’s baking pantry.
The pumpkin pie filling is essentially a pumpkin frosting. Pumpkin, sugar, butter or coconut oil, spices. Just lacking the eggs. Actually, a lot of pie filling and frosting ingredients overlap so often you might think that pies are just big cups of frosting and frosting is just chilled pie filling. I’m cool with that.
I usually don’t care too much for coconut oil as a frosting base. It’s quick to melt and it doesn’t fluff as well as butter or shortening. However, it’s cold and the pumpkin helps keep everything together, so coconut oil is a great choice and it tastes amazing. There is a slight challenge on getting them to mix properly. The best method is to start with liquid coconut oil and combine with the pumpkin and sugar, chill, and whip in the arrowroot, spices, and vanilla. Patience and high speed whipping is definitely required.
Can I diverge for a moment and get excited for this photograph I took? I know that cupcakes are one of the easier foods to photograph (compare to ice cream), but check the lighting on this. I left the corner skinny window open and the afternoon sun peeked in and kissed my cupcake. Love it! Literally clapped my hands and squealed when I took it! I’m proud of this one.
And yes, these babies taste just as good as they look!
- ½ cup (80g) of packed Coconut Flour
- ½ cup (64g) of Arrowroot Flour
- ¼ cup (50g) of Coconut Sugar
- ½ teaspoon of Kosher Salt
- ½ teaspoon of Baking Soda
- ½ cup of Coconut Oil (liquid)
- ¼ cup (84g) of Raw Honey
- 4 Eggs
- ½ cup of Almond Milk
- 1 teaspoon of Almond Extract
- 1 cup of Butter or Liquid Coconut Oil
- ½ cup of Coconut Sugar or Granulated Sugar
- 1½ cup of Pumpkin Puree
- ⅓ cup of Arrowroot Starch
- ½ teaspoon of Vanilla Extract
- ¼ teaspoon of Cinnamon
- ¼ teaspoon of Nutmeg
- Pinch of Salt
- Preheat oven to 325F and line a tin with cupcake liners.
- Pulse together the coconut flour, arrowroot flour, coconut sugar, salt, and baking soda, in a food processor.
- Pour in the coconut oil and honey and pulse until combined.
- Add the eggs, almond milk, and extract and pulse until combined and uniform.
- Portion the batter into the muffin cups.
- Bake at 325F for 25-30 minutes.
- Let cool completely before frosting.
- Whip together the butter and sugar until fluffy.
- Add the pumpkin, arrowroot, vanilla, spices, and salt.
- Whip until combined and fluffy.
- Adjust sugars and spices to taste.
- If frosting appears thin, refrigerate for 10 minutes and whip again.
- If using coconut oil, combine the oil with the pumpkin and sugar, chill to solid, and whip in the arrowroot, spices, and vanilla. A hand mixer works better for coconut oil.
- Core a hole into the center of each cupcakes.
- Fill a pastry bag with the filling and pipette frosting into the holes and over the cupcake top.
- Top with pepitas, nuts, or whatever you like
- In place of a pastry bag, you may use a plastic zip lock bag with the corner snipped.
- If you don’t have a food processor, simply sift the dry ingredients and whip with the wet ingredients.