VEGAN PUMPKIN CUPCAKES
These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.
Ingredients
Cupcakes:
- 250 ml (1 cup) unsweetened oat milk, room temperature , (or any plant-based milk)
- 1 tbsp apple cider vinegar, or lemon juice
- 200 g all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon*
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch ground all-spice
- pinch ground cloves
- pinch sea salt
- 120 g (⅔ cup) coconut sugar , (or organic cane sugar)
- 72 g (⅓ cup) sunflower oil, (or canola oil)
- 120 g (½ cup) pumpkin puree, room temperature
Maple Pumpkin Frosting:
- 300 g unsalted vegan butter, softened **
- 180 g powdered sugar
- 120 g (½ cup) pumpkin puree, room temperature
- 6 tbsp maple syrup
- 2 tbsp unsweetened oat milk, room temperature , (or any plant-based milk)
- ¼ tsp ground vanilla, or 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
Make vegan buttermilk
- To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
Combine dry ingredients
- In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.
Make cupcake batter
- To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.
Bake the cupcakes
- Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
- Transfer to a cooling rack and allow to cool completely before frosting.
Make maple pumpkin frosting
- Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.
Assemble the cupcakes
- Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
- Serve immediately or store in the fridge in an airtight container.
Notes
* Spices: You can use 2 tsp pumpkin spice instead.
** Vegan butter: Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
Storing:
Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Serving: 1cupcake | Calories: 429kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!