|Nutritional Guidelines (per serving)|
|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.|
Pumpkin cupcakes are so delicious and warming and taste so sweet. They're just about perfect when the weather is cooling and we're looking for gently spiced treats. There's very little that can compete with the enticing aromas of sugar and spice in the oven on a cold fall day.
If you are following a vegan diet or just eating without dairy, it's increasingly easier to produce quality vegan baked goods. All you need to do is incorporate a few substitutions. These cupcakes are a snap to make, and instead of eggs, milk, and butter, the recipe calls for nondairy milk, canola oil, and pumpkin. All of these ingredients help keep the cupcakes moist without making them dense. A combination of granulated and dark brown creates a depth of sweetness, too. And of course, pumpkin spice cupcakes wouldn't be the same without the quintessential combination of cinnamon, ginger, and nutmeg.
If you're baking these cupcakes for people with multiple allergies or dietary sensitivities and need to use flour without gluten or wheat, this recipe would work with a gluten-free baking mix substitute, too.
The cupcakes are delicious as is, with no frosting, but are paired with a vegan cream cheese frosting recipe for what feels like the ideal creamy-sweet counterpart.
- 1/4 cup plain almond milk (or soy milk)
- 1 teaspoon apple 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
Heat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
In a glass measuring cup, combine the almond milk (or soy milk) and apple cider 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 3/4 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).
How to Store Vegan Pumpkin Cupcakes
Vegan cupcakes keep as long as traditional cupcakes made with dairy. It's best to store them in an airtight container at room temperature. You can make these cupcakes a couple days ahead before serving; just wait until before serving to frost them for optimal texture and flavor.
Cupcakes also freeze well. Wrap them in plastic wrap individually for best flavor and texture preservation for up to 2 to 3 months. (You can do this with or without frosting; they'll keep better unfrosted, however.)