Are you the kind of person who pulls out the Christmas stuff and starts counting down the days as soon as Halloween is over?
I’m definitely not. November 1 comes around and I’m like “k only 364 days until Halloween”.
There are still so many spooky movies to watch, not like Halloween being over will stop me. I also am 110% going to continue to wear my Halloween jacket. It’s probably my favourite article of clothing.
Now that Halloween has past and we have to accept that winter is slowly, but surely approaching – it’s time for the coziest of cozy recipes. Starting off with these spiced pear cupcakes with maple cashew icing. This spiced pear and maple combo just screams cozy knit sweaters, blanket burritos, and nights spent cuddled up watching Netflix. It’s like a hug in cupcake form.
The warming flavours of cinnamon, nutmeg, and ginger with the juicy pear and the sweet nutty frosting all together make for such a comforting bite.
For these fluffy little cakes, I used my go to cake recipe because it’s just so simple, so perfect, and pretty dang healthy. I planned to whip up some coconut cream for the frosting, but when I opened up my can I realized it hadn’t separate and was all just coconut milk. Womp womp. So I quick soaked some cashews and blended them up with some maple syrup and almond milk into smooth velvety frosting.
I feel like I’ve been sitting on this recipe and waiting to post it for so long. I’m so happy we can share this moment now ❤️ This recipe makes just five spiced pear cupcakes, a small batch win! But if you need to feed more hungry humans, you could easily double the recipe. These cupcakes would make a delicious addition to a holiday dinner table!
Speaking of sharing, I shared a video of my fall favourites! Pssst it includes a shot of my newest tattoo too! It’s been a while since I’ve made a video and I’ve missed making them. I have some more ideas lined up, but if there is anything you’d like to see videos on – please let me know!
As always, if you give these spiced pear cupcakes a try, I’d love to hear all about it on Instagram, Twitter, Facebook, or just down below in the comments.
- ½ cup almond milk
- 1 tsp apple cider vinegar
- ¼ cup spelt flour
- ¼ cup whole wheat pastry flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ cup coconut sugar
- 3 tbsp applesauce
- ½ tsp vanilla extract
- ½ pear, chopped into bite sized pieces
- ½ cup cashews, soaked for at least 30 min - easier to blend if soaked longer
- 3 tbsp maple syrup
- 2-3 tbsp almond milk
- Heat oven to 350F. Line a cupcake tray with 5 liners and set aside.
- Combine almond milk and apple cider vinegar. Set aside.
- In a medium bowl combine all dry ingredients. Mix well to make sure the spices are distributed throughout and that there are no clumps.
- Add in the applesauce and vanilla. Slowly mix in the almond milk mixture. Stir until well combined, careful not to overmix. Fold in the chopped pear.
- Divide into the lined muffin tray - about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let them cool on a wire cooling rack.
- To make the frosting, drain cashews and place in blender with the maple syrup.
- Blend as much as possible, then add almond milk tablespoon at a time until it reaches a thick smooth consistency. You'll have to stop and scrape down the sides a few times.
- Once smooth, let sit in the fridge until cupcakes are completely cooled or ready to serve.
- Frost and garnish with a sprinkle of pecans.