Vegan Pumpkin Pie Cupcakes

Vegan Pumpkin Pie Cupcakes

Dessert Vegan Verified

Buttery vanilla frosting atop tender pumpkin cupcakes will make any party a hit.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1/3 cup vegan mayonnaise
  • 1 cup pumpkin purée
  • 1 cup salted vegan butter at room temperature
  • 3 cup powdered sugar sifted
  • 3 tbsp unsweetened soy or almond milk
  • 1 tsp vanilla extract

Nutrition

8 servings
340 calories
3g protein
44g carbs
18g fat
2g fiber

Instructions (click to mark complete)

1

Preheat oven to 350 degrees and line muffin pan with paper liners

Preheat oven to 350 degrees and line muffin pan with paper liners. Into a medium bowl, place flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt and whisk to combine. Set aside.

2

Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium speed until sugar is dissolved, approximately

Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium speed until sugar is dissolved, approximately.

3

Slowly add flour mixture to sugar mixture, with mixer on low speed

Slowly add flour mixture to sugar mixture, with mixer on low speed. Divide batter evenly among muffin wells and bake until a knife inserted into a cupcake comes out clean, approximately.

4

Let cool in pan, then move to a cooling rack to cool completely, approximately 4

Let cool in pan, then move to a cooling rack to cool completely, approximately 4.

5

For the frosting, place all ingredients into bowl of an electric mixer and beat on low speed until just combined, approximately

For the frosting, place all ingredients into bowl of an electric mixer and beat on low speed until just combined, approximately. Increase speed to medium-high and beat until light and fluffy, approximately. Frost cooled cupcakes with frosting. Dust with freshly grated nutmeg.

Original source: https://vegnews.com/recipes/vegan-pumpkin-pie-c...

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