Vegan Pumpkin Cupcakes
flour sugar baking powder baking soda cinnamon nutmeg allspice ginger salt pumpkin puree flax eggs apple cider vinegar coconut oil liquid vanilla extract powdered sugar vegan butter vegan cream cheese
In a large/ medium bowl, combine the dry ingredients and mix them well.
In a separate large bowl, combine the wet ingredients and mix those.
Add the dry ingredients to the wet and combine them well, being careful not to over-mix.
Line a muffin pan and add the batter to the muffin cups. Bake for 25-30 minutes.
While the cupcakes are baking, make the frosting. Add the vegan butter and vegan cream cheese to a stand mixer and mix for several minutes.
Add the cinnamon, vanilla, pumpkin puree, and start adding in the powdered sugar slowly.
Once the cupcakes are done baking, allow them to chill and then frost them.
Store these cupcakes in the fridge for 3-4 days and enjoy!
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