Vegan Pumpkin Cupcakes Recipe
This delicious vegan pumpkin cupcake recipe is made with fluffy & moist pumpkin based cupcakes and a creamy pumpkin cream cheese frosting.
Equipment
- muffin pan
- muffin liners
- stand mixer or electric hand mixer
- 2 large bowls
Ingredients
Dry Ingredients
- 2 cups flour 270 grams- I used white whole-wheat flour
- 1 cup sugar I used white sugar to keep the color of the cupcakes light
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ cup pumpkin puree
- 2 flax eggs 2 tablespoon ground flax + 6 tablespoon water
- 1 tablespoon apple cider vinegar
- ½ cup coconut oil liquid- I used liquid coconut oil (the kind that doesn't solidify at room temperature) You can use any kind of liquid oil like canola oil or vegetable oil.
- 2 teaspoon vanilla extract
Frosting Ingredients
- 3 cups powdered sugar 390 g
- ½ cup vegan butter
- ¼ cup vegan cream cheese
- 2 tablespoon pumpkin puree Dab the pumpkin puree with a paper towel or kitchen towel to get rid of the excess water. Pumpkin puree has a lot of water content and this will make the frosting too watery and runny if you don't remove the extra water. Start off with 2 tablespoon of pumpkin puree and you should remove about 1 tablespoon of water and only have 1 tablespoon of pure pumpkin when you're done.
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350*F/ 175*C.
- 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 with muffin liners. Divide the batter up into the muffin cups- you will get about 12 cupcakes.
- Bake the cupcakes for 25-30 minutes. I baked mine for exactly 25, but your oven might vary.
- You can check that they are done by sticking a toothpick through the middle of a cupcake. If the toothpick comes out clean, the cupcake is ready.
- While the cupcakes are baking, make the frosting.
- In the bowl of a stand mixer (or you can also use an electric hand mixer instead), add the vegan butter and vegan cream cheese. Mix those for several minutes (3-5), until the mixture is super creamy and smooth.
- Add in the cinnamon, vanilla, pumpkin puree, and one cup of powdered sugar. Mix again until all of the powdered sugar is well incorporated.
- Keep adding about 1 cup of powdered sugar at a time until you have added all of the powdered sugar and you have a smooth buttercream texture.
- Once the frosting is done, place it in the fridge to chill.
- Once the cupcakes are done baking, remove them from the oven and allow them to chill at room temperature.
- After they have reached room temperature, I like to put them in the fridge for 20-30 minutes, so they are fully chilled. This is because if you frost them while they are still warm, the frosting might melt off.
- When both the cupcakes and the frosting have chilled and the frosting is hard, remove them from the fridge.
- You may need to whisk up the frosting for just a few seconds to loosen it up again. Then add the frosting to a large piping bag with a star tip on the end.
- Pipe pumpkin frosting on each cupcake. I also added a cinnamon stick to mine and dusted on more cinnamon for some extra decoration, but that part is optional.
- Note: if you don't have piping bags or a star tip, or you just don't want to bother with the fancy frosting process, you can take a spoon or a butter knife and spread the frosting on top of each cupcake without making them super fancy.
- Store these cupcakes in the fridge for 3-4 days and enjoy!
Video
Nutrition
Calories: 301kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 247mgPotassium: 162mgFiber: 4gSugar: 18gVitamin A: 5518IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Tried this recipe?Let us know how it was!