Description
These Vegan Pumpkin Cupcakes are a delightful seasonal treat featuring moist, spiced pumpkin-flavored cupcakes topped with creamy vegan vanilla cream cheese frosting, drizzled with maple syrup, and garnished with crunchy pecans. Perfect for autumn celebrations or anytime you crave a comforting, plant-based dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups plain flour (sieved)
- 2 teaspoon baking powder (sieved)
- ¾ cup coconut sugar (or soft brown sugar)
- 1 tablespoon pumpkin spice mix (see notes)
- ¼ teaspoon sea salt
- 1 tablespoon milled flaxseed
Wet Ingredients
- ½ cup soya milk
- 2 teaspoons apple cider vinegar
- â…“ cup pure maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- â…“ cup olive oil
- 1 teaspoon vanilla extract
Toppings
- ½ batch vegan vanilla cream cheese frosting
- 2 tablespoons pure maple syrup (or vegan caramel sauce)
- ½ cup pecans
Instructions
- Preheat Oven: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners to prepare for baking.
- Prepare Flax Egg and Vegan Buttermilk: Mix the milled flaxseed with 2.5 tablespoons of water and let it soak for at least 5 minutes until gel-like. In a separate bowl, combine the soya milk and apple cider vinegar, stir well, and let it sit for 10 minutes to curdle, creating vegan buttermilk.
- Combine Wet Ingredients: In a large bowl, add the pumpkin puree, olive oil, pure maple syrup, vanilla extract, the prepared flax egg, and the vegan buttermilk. Stir to combine gently.
- Mix Dry Ingredients: In another bowl, whisk together the sieved plain flour, baking powder, coconut sugar, pumpkin spice mix, and sea salt to ensure all dry ingredients are evenly distributed.
- Combine Batter: Add the dry ingredients to the wet ingredients and gently fold the mixture together. Do not over-mix; it’s okay if a few flour pockets remain to keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the tin.
- Bake: Bake in the preheated oven for 22-25 minutes. Check doneness by inserting a toothpick or knife into the center of a cupcake; it should come out clean.
- Cool: Remove cupcakes from the oven and allow them to cool in the tin for about 10 minutes. Then transfer them to a cooling rack for 30-40 minutes to cool completely.
- Prepare Frosting: While cupcakes cool, prepare the vegan vanilla cream cheese frosting as per your recipe to be ready for decorating.
- Decorate: Pipe the cream cheese frosting on top of each cooled cupcake. Drizzle with 2 tablespoons of pure maple syrup or vegan caramel sauce and sprinkle with pecans for garnish.
- Store: Store the cupcakes in an airtight container and consume within 3-4 days for optimal freshness.
Notes
- Use plain flour rather than self-raising to control leavening with baking powder.
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, cloves, and allspice; you can store leftovers for future baking.
- Ensure pumpkin puree is pure and unsweetened, not pie filling which contains sugar and spices.
- The flax egg acts as an egg substitute for binding and moisture in vegan baking.
- Allow the vegan buttermilk to curdle properly to ensure proper texture and rise.
- The cupcakes are best enjoyed fresh but can be refrigerated and warmed slightly before serving.
