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Vegan Pumpkin Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews
  • Author: Wesley
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These vegan pumpkin cupcakes are super moist and fluffy, infused with warm pumpkin pie spice and made with simple pantry ingredients. Perfectly spiced and easy to prepare in one bowl, they offer a delicious plant-based treat that’s ideal for fall occasions or anytime you crave a cozy cupcake. The cupcakes are baked to a tender crumb and can be paired with your favorite vegan frosting or glaze for an extra indulgence.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 teaspoons vanilla extract
  • 1 teaspoon white or apple cider vinegar
  • ¼ cup + 1 tablespoon canola or vegetable oil
  • ¼ cup pumpkin puree
  • 1 cup water

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with silicone or paper baking cups to prevent sticking and make cupcake removal easy.
  2. Mix ingredients: In a large bowl, combine all the dry ingredients including flour, sugar, pumpkin pie spice, baking soda, and salt. Then add the vanilla extract, vinegar, oil, pumpkin puree, and water. Mix everything together until the batter is smooth and uniform, ensuring there are no lumps.
  3. Fill cupcake liners: Pour the batter evenly into the prepared cupcake liners, filling each about three-quarters full to allow room for rising during baking.
  4. Bake cupcakes: Place the cupcake tin in the oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs, the cupcakes are done.
  5. Cool and serve: Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cooled, frost or glaze as desired and enjoy.

Notes

  • These cupcakes are super moist and fluffy thanks to the combination of oil, vinegar, and pumpkin puree.
  • You can customize the spice level by adjusting the amount of pumpkin pie spice or adding cinnamon and nutmeg.
  • Add mix-ins such as vegan chocolate chips or chopped nuts for extra texture.
  • Use your choice of vegan frosting or a simple glaze to enhance flavor and presentation.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 149 kcal
  • Sugar: 13 g
  • Sodium: 190 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://lickplates.com/vegan-pumpkin-cupcakes-recipe/