Vegan Pumpkin Cupcakes

These soft and moist vegan pumpkin cupcakes are so easy to make and are filled with the warming flavours of pumpkin pie spice. Topped with a generous amount of vegan cream cheese frosting, you’ll love these sweet cupcakes any time of year!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 157kcal

Author Sally

Equipment

Ingredients

1 ¾ cups plain flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
2 teaspoons pumpkin pie spice
¼ teaspoon salt
⅓ cup canola oil
¾ cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
½ cup dairy free milk
1 vegan vanilla buttercream or vegan cream cheese frosting
Pecans chopped

Instructions

Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners, and another with 2 liners.
In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, pumpkin pie spice, and salt.
In a separate bowl, mix together the canola oil, white sugar, pumpkin puree, vanilla extract, and dairy-free milk until smooth and well combined.
Gradually add the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the 14 muffin liners, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once completely cool, frost the cupcakes with vegan cream cheese frosting or vegan vanilla buttercream. If desired, sprinkle chopped pecans on top of the frosting for extra texture and flavour.

Notes

Nutritional information calculated for the cupcakes only, frosting not included.

Yield: This recipe makes 14 cupcakes so you’ll need two muffin pans or to bake the cupcakes in batches.

Nutrition