Vegan Pumpkin Cupcakes
Ingredients
The Cupcakes
-
2
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
fine sea salt
-
1
teaspoon
cinnamon
-
2
teaspoons
pumpkin pie spice
-
15
ounces
canned pumpkin puree
-
1 ½
cups
sugar
-
½
cup
oil
-
½
cup
vegan milk
-
2
teaspoons
vanilla extract
The Cream Cheese Frosting
-
8
ounces
vegan cream cheese
-
½
cup
vegan butter
-
1
teaspoon
vanilla extract
-
a pinch
sea salt
-
3 to 4
cups
powdered sugar
-
¼
cup
cornstarch
Instructions
- Preheat the oven to 350°F and line muffin cups with cupcake liners.
- In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, sugar, oil, vanilla extract, and milk for at least 3 minutes until fully combined.
- Add half of the dry ingredients to the wet mixture and mix for 30 seconds, then add the rest and mix until fully incorporated.
- Divide the batter evenly between the cupcake liners and tap the pan to remove air bubbles.
- Bake for 20 to 22 minutes until the center is cooked through, then cool on a wire rack.
- Beat the cream cheese and butter together until fully incorporated, then add vanilla and salt.
- Gradually add powdered sugar and cornstarch until the frosting reaches the desired thickness.
- Frost the cooled cupcakes and enjoy.
Nutrition Facts (estimated)
Servings
24
Calories
261
Total fat
11g
Total carbohydrates
40g
Total protein
2g
Sodium
218mg
Cholesterol
0mg
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