Vegan Pumpkin Cupcakes

Close-Up Of Artificial Pumpkins On Cupcakes
Carina Mossuto / EyeEm / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 12 cupcakes (12 servings)
Ratings

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.

What You'll Need

  • 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

How to Make It

  1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a small cup, combied the almond milk (or soy milk) and vingear. Allow mixture to rest for 5 minutes.
  3. In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
  4. 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 emergest 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).