Pumpkin Cupcakes with Bragg Apple Cider Vinegar

Jump to Recipe

It’s pumpkin season and I couldn’t be more excited! I have been having so much fun experimenting with fall recipes, and these pumpkin cupcakes are of my favorite new fall treats! They are so soft, pumpkin-ey, and delicious and are topped with an amazing pumpkin frosting that I can’t wait to share with you! Both the base and the frosting of these delicious pumpkin cupcakes are made with Bragg Apple Cider Vinegar.

This recipe is sponsored by Bragg. I have been using so many of their amazing products lately, and in this recipe, I am featuring their Apple Cider Vinegar. I’m sure you have seen Bragg Apple Cider Vinegar everywhere- it’s super popular and, in my opinion, the best apple cider vinegar by far. I love apple cider vinegar for its health benefits, but also for the fact that it’s an amazing addition to vegan baking.

You can purchase Bragg Apple Cider Vinegar, along with other Bragg products at your local Kroger store, or at Amazon.com/Bragg.

Now let’s get into making some delicious vegan pumpkin cupcakes 🙂

What you will need for the pumpkin cupcakes

Cupcake Ingredients

Dry Ingredients

• 1 1/4 cup flour
• 1/3 cup sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp ginger
• dash of salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda

Wet Ingredients

• 1 cup pumpkin
• 1/3 cup dairy free milk
• 2 tbsp cashew butter or almond butter
• 1/2 tsp Bragg Apple Cider Vinegar
• 1/2 tsp vanilla

Frosting Ingredients

• 2 1/2 cups powdered sugar
• 1/2 cup coconut oil
• 4 tbsp pumpkin
• 1/2 tsp Bragg Apple Cider Vinegar
• 1/2 tbsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice

How to make the cupcakes

Cupcakes

• To make the cupcakes, combine all of the dry ingredients in a large bowl and mix them well.
• Combine all of the wet ingredients together in a separate bowl and mix those well also.
• Add in the dry ingredients to the wet.
• Line your muffin pan and fill each cup 3/4 of the way with the batter.
• Bake for 25 minutes at 350*F.
• This recipe makes nine cupcakes.

Frosting

• Start by using a hand mixer to beat the coconut oil.
• Then add in the pumpkin, Bragg Apple Cider Vinegar, vanilla, cinnamon, nutmeg, and allspice.
• Finally add the powdered sugar. Only add about 1/2 cup of sugar at a time and mix it really well with the hand mixer each time.
• Once you have combined all of the ingredients, place the frosting in the fridge for at least 30-40 minutes to cool and harden.
• Once the frosting has become more firm, take it out of the fridge and place it in a piping bag.
• Important: make sure to give the cupcakes plenty of time to cool off before icing them!!! If they are too warm, the icing will fall apart on top of the cupcakes.
• Store the cupcakes in the fridge.

Here is also a video of the whole process to show you exactly how I made these pumpkin cupcakes 🙂

If you enjoyed this recipe, you might also like these other festive fall recipes:

vegan apple crumble

sweet potato carrot soup

vegan sweet potato pie

vegan pumpkin mac and cheese