Description
These vegan pumpkin cupcakes are a perfect autumn treat, bursting with rich pumpkin flavor and warm spices like cinnamon and pumpkin pie spice. They are easy to prepare and topped with a creamy vegan cream cheese frosting, making them an irresistible, dairy-free dessert ideal for the fall season or any occasion.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour (240g) (or gluten-free flour mix)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree (425g)
- 1 ½ cups sugar (300g) (brown sugar, cane sugar, or organic white sugar)
- ½ cup oil (100g)
- ½ cup vegan milk (120 mL)
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 ounces vegan cream cheese at room temperature
- ½ cup vegan butter (4 ounces) at room temperature
- 1 teaspoon vanilla extract or vanilla paste
- Pinch sea salt
- 3 to 4 cups powdered sugar (360-480g), sifted
- ¼ cup cornstarch (32g), sifted
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line a 24-cup muffin pan with cupcake liners or foil bake cups for easy removal and cleanup.
- Mix dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside this well-blended dry mix.
- Combine wet ingredients: Using a stand mixer or hand mixer, blend pumpkin puree, sugar, oil, vanilla extract, and vegan milk on medium speed for at least 3 minutes until smooth and fully incorporated.
- Incorporate dry ingredients: Add half of the dry mixture to the wet ingredients and mix for about 30 seconds on medium speed. Then add the remaining dry ingredients and continue mixing for another 30 seconds. Scrape down the sides and mix for no more than an additional 2 minutes until just combined.
- Fill cupcake liners: Quickly and evenly distribute the batter into the 24 cupcake liners using an ice cream scoop or spoon. Tap the pan gently on the counter three times to eliminate air bubbles for even baking.
- Bake cupcakes: Place the muffin pan on the middle rack of the oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick in the center—it should come out clean when fully baked.
- Cool cupcakes: Remove from oven and let cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Make frosting: In a mixer bowl, beat vegan cream cheese and vegan butter together for about 2 minutes until smooth. Add vanilla extract and a pinch of sea salt.
- Add sugar and cornstarch: Stir in 1 cup of sifted powdered sugar along with the sifted cornstarch, mixing about 1 minute until incorporated. Continue adding powdered sugar 1 cup at a time until the frosting reaches your desired thickness.
- Chill frosting: Cover the frosting and refrigerate for at least 4 hours or overnight to thicken and develop flavor. It can be used immediately, but chilling improves texture.
- Frost cupcakes and serve: Once cupcakes are completely cooled, frost them generously with the chilled vegan cream cheese frosting. The frosting will set at room temperature for perfect serving consistency. Enjoy!
Notes
- To store: Keep cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- To freeze: Freeze cupcakes in an airtight container for up to 3 months. Thaw at room temperature or overnight in the fridge before serving.