Description
These Vegan Pumpkin Cupcakes are a moist, flavorful treat perfect for fall or any time you crave a spiced pumpkin dessert. Made without eggs or dairy, they incorporate wholesome ingredients like pumpkin puree, coconut sugar, and flaxseed for a healthier twist on a classic cupcake, topped with a smooth vegan vanilla cream cheese frosting and garnished with pecans and maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups plain flour (sieved)
- 2 teaspoons 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
- â…“ cup pure maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- â…“ cup olive oil
- 1 teaspoon vanilla extract
Toppings
- ½ batch vegan vanilla cream cheese frosting
- 2 tablespoons pure maple syrup (or vegan caramel sauce)
- ½ cup pecans
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (356°F) and line a 12-hole cupcake tin with cupcake liners to ensure easy removal and clean baking.
- Prepare Flax Egg and Vegan Buttermilk: Mix the milled flaxseed with 2.5 tablespoons water and let it soak for at least 5 minutes to thicken. In a separate small bowl, combine the soya milk and apple cider vinegar, stir, and allow it to sit for 10 minutes to create a vegan buttermilk substitute.
- Combine Wet Ingredients: In a large bowl, add the pumpkin puree, maple syrup, olive oil, vanilla extract, prepared flax egg, and vegan buttermilk. Mix gently to combine all wet ingredients.
- Mix Dry Ingredients: Whisk together the plain flour, baking powder, coconut sugar, pumpkin spice mix, and sea salt in a separate bowl until evenly blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid over-mixing; a few small pockets of flour are fine and will ensure tender cupcakes.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners. Bake in the preheated oven for 22-25 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean.
- Cool the Cupcakes: Let the cupcakes cool in the tin for about 10 minutes before transferring them to a cooling rack to cool completely, about 30-40 minutes.
- Prepare Frosting: While the cupcakes cool, make the vegan vanilla cream cheese frosting as directed (recipe notes). Once cupcakes are fully cooled, pipe the frosting on top.
- Decorate and Serve: Drizzle each frosted cupcake with maple syrup or vegan caramel sauce and top with pecans for added texture and flavor.
- Storage: Store the cupcakes in an airtight container and consume within 3-4 days to maintain freshness.
Notes
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, cloves, and allspice; you can use store-bought or homemade.
- The flax egg replaces traditional eggs, providing binding and moisture for a vegan-friendly option.
- Ensure pumpkin puree is pure, not pumpkin pie filling, to avoid additional sugars or spices.
- For the vegan vanilla cream cheese frosting, use dairy-free cream cheese and vegan butter alternatives.
- If you prefer a sweeter topping, substitute maple syrup with vegan caramel sauce as an option.
- Use coconut sugar for a lower glycemic index substitute to brown sugar, enhancing the recipe’s health profile.
