Description
Delight in these moist and flavorful Vegan Pumpkin Cupcakes, perfectly spiced and topped with a creamy vegan vanilla cream cheese frosting. These cupcakes are easy to make and ideal for fall celebrations or anytime you crave a cozy, plant-based treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups plain flour (sieved)
- 2 teaspoon baking powder (sieved)
- ¾ cup coconut sugar (or soft brown sugar)
- 1 tablespoon pumpkin spice mix (see recipe notes)
- ¼ teaspoon sea salt
- 1 tablespoon milled flaxseed
Wet Ingredients
- ½ cup soya milk
- 2 teaspoons apple cider vinegar
- ⅓ cup pure maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup olive oil
- 1 teaspoon vanilla extract
Topping
- ½ batch vegan vanilla cream cheese frosting
- 2 tablespoons pure maple syrup (or vegan caramel sauce)
- ½ cup pecans
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners to prevent sticking and ensure easy removal of cupcakes.
- Make Flax Egg and Vegan Buttermilk: Mix the milled flaxseed with 2.5 tablespoons of water and let it sit for at least 5 minutes to thicken. In a separate small bowl, combine the soya milk and apple cider vinegar, stirring well and letting it sit for 10 minutes to create a vegan “buttermilk.”
- Combine Wet Ingredients: In a large bowl, add the prepared flax egg and vegan buttermilk mixture along with remaining wet ingredients: maple syrup, pumpkin puree, olive oil, and vanilla extract. Mix gently to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, coconut sugar, pumpkin spice mix, and sea salt ensuring even distribution.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, being careful not to over-mix. Some pockets of flour are acceptable and will help maintain a tender texture.
- Fill Tin and Bake: Distribute the batter evenly among the 12 cupcake liners. Place the tray in the preheated oven and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from oven and allow cupcakes to cool in the tin for 10 minutes. Then transfer them to a wire rack and cool completely for 30-40 minutes before frosting.
- Prepare Frosting and Decorate: Prepare the vegan vanilla cream cheese frosting as per your recipe or package directions. Pipe the frosting generously on each cooled cupcake, then drizzle with maple syrup or vegan caramel sauce and sprinkle with pecans.
- Storage: Store cupcakes in an airtight container at room temperature and consume within 3-4 days for best freshness.
Notes
- You can make your own pumpkin spice mix by blending cinnamon, nutmeg, ginger, cloves, and allspice.
- The pumpkin puree should be plain, not pumpkin pie filling which contains added sugars and spices.
- The flax egg acts as a vegan egg substitute and helps bind the ingredients together.
- You may substitute soya milk with any other plant-based milk if preferred.
- Ensure not to overmix the batter to keep cupcakes light and fluffy.
- The vegan vanilla cream cheese frosting can be made using vegan cream cheese alternatives and powdered sugar.
- For nut-free options, omit pecans or substitute with seeds such as pumpkin or sunflower seeds.
