|Nutritional Guidelines (per serving)|
|Servings: 12 cupcakes (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These are some of my absolute favorite vegan cupcakes--the pumpkin keeps them moist without making them dense, and the fall spices are always a treat.
- 1/4 cup plain almond milk (or soy milk)
- 1 teaspoon cider vinegar
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup sugar
- 1/3 cup dark brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 1 recipe vegan cream cheese frosting
Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
In a small cup, combine the almond milk (or soy milk) and vinegar. Allow the mixture to rest for 5 minutes.
In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla, and almond milk-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, filling each liner about ¾ full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake emerges clean. Allow cupcakes to cool completely before frosting with vegan cream cheese frosting.
**This recipe is suitable for dairy-free, egg-free, and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).