NotMilk™ Pumpkin Cupcakes

By James Smith, NotChef

  • Thanksgiving
  • Baking
  • Desserts
  • Vegan
  • NotMilk™
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The flavors of fall, without the milk. Who doesn’t love pumpkin flavored desserts? These dreamy pumpkin cupcakes use NotMilk™ and will blow your mind, we promise!

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  • 1/2 cup of NotMilk™ Whole
  • 1 cup of wheat flour
  • 1 cup of pumpkin puree
  • 1 cup of brown sugar
  • 1/2 tsp of ground nutmeg
  • 1/4 tsp of ground ginger
  • 1/2 tsp of cinnamon powder
  • 1/2 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/2 cup of vegetable oil
  • 1/2 tsp of cider vinegar 


  • 1 cup of cashew nuts
  • 1/4 cup of agave syrup
  • 1/4 cup of caster sugar
  • 2 tbsp of lemon juice
  • 1/3 cup of coconut oil
  • 1 cup of NotMilk™


  1. Add all the ingredients for the dough into the mixing bowl.
  2. Mix everything at medium speed for 5 minutes or until it's completely smooth.
  3. Pour the dough into a muffin pan and bake for 20 minutes at 340ºF. Let cool.
  4. For the frosting, soak the cashew nuts in boiling water for 10 minutes.
  5. Strain and put the cashews and the rest of the ingredients into a mixer (coconut oil melted for 1 minute in the microwave).
  6. Mix at high speed until smooth.
  7. Frost the cupcakes using a piping bag.



Recipe works best with NotMilk™ Whole. Enjoy!

Nutritional Guidelines (per serving)

  • 708


  • 49G


  • 22G


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