As an Amazon Affiliate I earn from qualifying purchases. Please see my Privateness Coverage for extra particulars.
These Vegan Pumpkin Cupcakes are completely spiced and extremely moist. Scrumptious with or with out the frosting, these tender, fluffy treats are excellent for fall!
Whereas these vegan pumpkin cupcakes would make an ideal fall dessert for Halloween or Thanksgiving, they’re fast and straightforward sufficient to take pleasure in anytime!
My youngsters loves them with frosting, after all, however I take pleasure in them with out whereas sipping on a cup of espresso (with a bit dairy-free pumpkin spice creamer for all the autumn vibes!).
Full of pumpkin and warming spices, these are positive to be successful with your loved ones and buddies, too!
Components you want
Ingredient notes and substitutions
Flour ~ All-purpose flour makes baked items gentle and fluffy.
I haven’t but tried making these cupcakes gluten-free, however you may attempt utilizing an all-purpose gluten-free flour mix meant to exchange wheat flour at a 1:1 ratio.
Sugar ~ Cane sugar provides these cupcakes sweetness.
Pumpkin ~ 100% pumpkin purée is what you’re searching for. Not pumpkin pie filling, which comprises many different components that we don’t need or want.
Spices ~ Pumpkin pie spice is a mix of a number of heat, aromatic spices. It’s flavorful and scrumptious and smells great when baking.
You can also make your personal pumpkin spice by combining floor cinnamon, ginger, allspice, nutmeg, and cloves. Or you possibly can simply use cinnamon by itself.
Milk ~ I take advantage of almond milk, however any unsweetened non-dairy milk ought to work.
Oil ~ A little bit oil retains these pumpkin cupcakes tremendous moist and fluffy. I used canola oil, however grapeseed oil may also work. Melted coconut oil is also used.
For an oil-free model, substitute the oil with extra pumpkin purée. They are going to be barely heavier with out the oil, however nonetheless tasty!
Vinegar ~ Vinegar helps the cupcakes rise. I take advantage of apple cider vinegar as a result of it’s a pantry staple I at all times have available. Distilled white vinegar may also work.
You solely want one tablespoon and I promise you received’t style it within the remaining product. Don’t go away it out.
Extras ~ You possibly can add some chocolate chips or chopped nuts, like pecans or walnuts, for those who like.
The way to make the recipe
Please scroll all the way down to the recipe card for precise ingredient measurements and directions.
Add the dry components to the moist (5) and whisk till simply mixed (6).
Pour ¼ cup batter into every cavity of a ready cupcake pan (7).
Bake till set and a toothpick inserted into the middle comes out clear (8).
Permit the cupcakes to relaxation within the pan for five to 10 minutes earlier than eradicating them to a wire cooling rack to chill utterly.
The way to serve
I really like these cupcakes by themselves with none frosting. They’re simply candy sufficient and actually moist.
In fact, my youngsters desire them with frosting. I used a easy cinnamon vanilla vegan buttercream for these. A cupcake artist I’m undoubtedly not!
Different frosting choices: Cream cheese frosting, maple frosting, or peanut butter frosting (pumpkin and peanut butter – a surprisingly tasty combo!).
If you happen to don’t need to make frosting, you possibly can mud them with some powdered sugar as a substitute.
Extra vegan cupcakes you’ll love:
Storage and freezing
Counter: Retailer the cupcakes in an air-tight container at room temperature for 1 to 2 days.
Fridge: Retailer them in an hermetic container within the fridge for as much as 5 days.
Freezer: You possibly can even freeze these vegan pumpkin cupcakes. I recommend freezing them They need to preserve properly for as much as 3 months.
Professional ideas and methods
~ Use the spoon-and-level technique of measuring flour. Fluff up the flour with a spoon, frivolously spoon into the measuring cup, then degree it off with the again of a knife.
~ You should have simply sufficient batter for 12 cupcakes. ¼ cup batter for every cupcake is all you want. They may rise, I promise. If you happen to determine to style check a number of the batter, and I don’t blame you – it’s darn good, that’s on you. Ha!
~ Bake till the tops are set and a toothpick inserted within the heart comes out clear. A number of tiny crumbs are okay, but it surely shouldn’t be moist.
~ Permit the cupcakes to relaxation within the pan for five to 10 minutes earlier than eradicating them a wire cooling rack to chill utterly. These pumpkin cupcakes are very moist and it will enable them to set a bit extra in order that they don’t crumble.
~ In case you are utilizing the frosting, be sure the cupcakes are utterly cool first.
~ To make these vegan pumpkin cupcakes oil-free, omit the oil and use extra pumpkin purée as a substitute. They are going to be a bit extra dense, however nonetheless scrumptious.
FAQs
No, vegan cupcakes don’t comprise eggs. No animal merchandise are consumed on a vegan weight loss program, together with meat, dairy, and eggs. Eggs are utilized in baking for moisture, stability, and leavening. On this vegan pumpkin cupcake recipe, the pumpkin purée and oil present moisture and the baking powder, baking soda, and vinegar enable the cupcakes to rise.
Muffins and cupcakes are comparable and are made with most of the identical components, simply in several quantities. Cupcakes are sometimes sweeter than muffins. They’re additionally usually extra tender, moist, and fluffy. Strive my Pumpkin Cranberry Muffins and these Vegan Pumpkin Cupcakes to check the distinction for your self!
You can also make your personal pumpkin spice by combining 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
If you happen to don’t have all these spices, you may use simply cinnamon.
Sure! Freeze these cupcakes with out frosting for as much as 3 months.
I hope you like this recipe as a lot as we do! If you happen to tried it, please use the ranking system within the recipe card and go away a remark beneath along with your suggestions.
Be certain to enroll in my FREE E-newsletter to be the primary to get my NEW recipes! It’s also possible to comply with me on Instagram, Fb, and Pinterest.
For much more simple household recipes, you should definitely take a look at my cookbook, The Meatless Monday Household Cookbook!
Vegan Pumpkin Cupcakes
These Vegan Pumpkin Cupcakes are completely spiced and extremely moist. Scrumptious with or with out the frosting, these tender, fluffy treats are excellent for fall!
Print Pin FeeServings: 12
Energy: 164kcal
Components
For the Vegan Pumpkin Cupcakes
For the Cinnamon Frosting, non-compulsory
Directions
For the Vegan Pumpkin Cupcakes
Preheat the oven to 350°F. Calmly spray a 12-cavity cupcake pan with cooking spray or line with cupcake liners. Put aside.
In a mixing bowl, whisk collectively the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate massive mixing bowl, whisk collectively the pumpkin purée, oil, sugar, almond milk, vinegar, and vanilla till easy.
Whisk the dry components into the moist components till simply mixed.
Fill every cavity of the cupcake pan with ¼ cup of the batter. If there may be any batter left, you possibly can high them off, however do not fill greater than ¾ths of the way in which full.
Bake for 16 to 18 minutes till a toothpick inserted into the middle comes out clear.
Take away from the oven and let the cupcakes relaxation within the pan for five to 10 minutes earlier than eradicating them to a wire cooling rack to chill utterly.
As soon as the cupcakes are utterly cool, frost as desired.
For the Cinnamon Frosting, if utilizing
Within the bowl of an electrical mixer, beat the butter and powdered sugar till easy and creamy. Add the vanilla and cinnamon and beat to include. Add extra powdered sugar as wanted to your desired sweetness. If wanted, add the non-dairy milk 1 teaspoon at a time till the specified consistency is reached. If it will get too free, add extra sugar 1 tablespoon at a time.
When the cupcakes are utterly cooled, add the frosting to a piping bag match with the tip of your selection. Pipe the frosting onto the cupcakes. Alternately, you possibly can frost the cupcakes utilizing an offset spatula.
Notes
Diet info are calculated per cupcake, assuming ¼ cup batter per cupcake, with no frosting.
Diet
Energy: 164kcal | Carbohydrates: 29g | Protein: 2g | Fats: 5g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 202mg | Potassium: 104mg | Fiber: 1g | Sugar: 17g
Diet values are calculated utilizing on-line calculators and are estimates solely. Please confirm utilizing your personal information.
