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one vegan pumpkin cupcake on a cooling rack

Vegan Pumpkin Cupcakes


Description

Delicious and Easy Pumpkin Cupcakes that are Vegan! These cupcakes are Moist, fluffy, perfectly spiced and topped with a creamy pumpkin spice frosting. Eggless and dairy free!


Scale

Ingredients

Dry Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 1 teaspoon salt

Wet Ingredients:

  • 1 (15 oz) (398 ml) can pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1/3 cup oil, I used grapeseed oil
  • 1/2 cup unsweetened plant milk
  • 1/2 cup unsweetened apple sauce
  • 2 teaspoons vanilla

Optional toppings:

  • chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350° line 2 non stick 12 cup muffin pans with 18 cupcake liners
  2. Sift all the dry ingredients in a medium mixing bowl and set aside.
  3. Next add all the wet ingredients to a large mixing bowl, and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients and whisk until smooth.
  5. Evenly divide the cupcake batter between the 18 muffin cups. Fill the remaining 6 muffin cups 1/4 the way full with water to prevent buckling and promote even baking.
  6. Bake for 25 minutes or until a toothpick inserted comes out clean.
  7. While the cupcakes are baking make the Vegan Cream Cheese Frosting and set in the fridge until needed.
  8. Cool cupcakes in muffin tins for a couple of minutes and then remove them to a cooling rack. Once completely cool, frost your cupcakes and add some chopped pecans or walnuts. Enjoy!

They will keep covered in the fridge for up to a week.


Notes

Can you freeze Cupcakes?

  • Absolutely! Wrap cooled unfrosted cupcakes individually in plastic wrap and or store in a large freezer bag or Tupperware container. They will keep in the freezer for up to 3 months.

Tips and Tricks for Perfect Cupcakes:

  • Always check to make sure your baking powder and soda are fresh and not expired, other wise your baked goods might not rise properly.
  • Spray muffin liners lightly with cooking spray. Cupcakes will be easier to remove (optional but recommended)
  • If there isn’t enough batter to fill all the cups, fill the empty ones 1/4 to halfway with water. This will ensure the cupcakes bake evenly.

Keywords: vegan pumpkin cupcakes, pumpkin cupcakes, cream cheese frosting, moist, fluffy, spiced, eggless, dairy free, vegan,