Vegan Pumpkin Cupcakes
Moist, fluffy vegan pumpkin cupcakes full of fall spices and topped with creamy frosting – ready in 30 minutes!
Print Pin Servings: 12 cupcakes
Calories: 220kcal
Cost: $6–8 USD
Equipment
- 1 Muffin tin (12-cup) standard size
- 12 Cupcake liners
- 2 Mixing bowls large
- 1 Electric mixer or hand mixer
- 1 Wire cooling rack
- 1 set Measuring cups/spoons
- 1 Rubber spatula
- 1 Piping bag or spatula for frosting
Ingredients
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- 1 cup Pumpkin puree canned or homemade
- ¾ cup Non-dairy milk almond, soy, oat, etc.
- ½ cup Vegetable oil neutral (like canola)
- 1 teaspoon Vanilla extract pure
- 1 tablespoon Apple cider vinegar helps cupcakes rise
- ½ cup Vegan butter room temperature (for frosting)
- 1 ½ cups Powdered sugar sifted
- 3–4 tablespoon Cream cheese alternative for frosting, adjust to taste
Instructions
- Preheat oven and prepare muffin tin.
- Mix dry ingredients in a bowl.
- Combine wet ingredients separately.
- Gently fold wet into dry.
- Fill cupcake liners ⅔ full.
- Bake until toothpick comes out clean (18–22 min).
- Cool 5 min in pan, then transfer to rack.
- Beat vegan butter with powdered sugar and cream cheese.
- Add vanilla and beat until fluffy.
- Frost cooled cupcakes and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3000IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg