Vegan Pumpkin Cupcakes
This Vegan Pumpkin Cupcakes recipe is super simple to make and the cupcakes are completely dairy-free and eggless and full of masala chai spices. They are the perfect fall dessert!
Servings: 12 Cupcakes
Calories: 334kcal
Cost: $5
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 12 Paper Cupcake Liners
- 1 Cupcake Pan
- 1 Stand Mixer or Hand Mixer with paddle attachment if using stand mixer
- 1 Piping bag and piping tip or knife to frost the cupcakes
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups All-Purpose Flour
- 2 tsp Baking Powder
- ½ teaspoon Kosher Salt ¼ teaspoon if using table salt
- 2 ½ teaspoon Ground Cinnamon
- 1 ½ teaspoon Ground Ginger
- ¾ teaspoon Ground Cardamom
- ¼ teaspoon Ground Allspice
- ⅛ teaspoon Ground Cloves
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Canned Pumpkin Puree not pumpkin pie filling
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 teaspoon Vanilla Extract
Vegan Brown Sugar Frosting
- 8 tablespoon Vegan Butter I used Soy-Free Earth Balance Buttery Sticks
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 ½ tablespoon Unsulphured Molasses see note
Instructions
To Make the Pumpkin Chai Cupcakes
- Preheat oven to 350* F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, salt and spices. Whisk to combine and set aside.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt, 2 ½ teaspoon Ground Cinnamon, 1 ½ teaspoon Ground Ginger, ¾ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, ⅛ teaspoon Ground Cloves
- In a large bowl, combine brown sugar, pumpkin puree, non-dairy milk, canola oil, and vanilla extract. Whisk to combine, then add the dry ingredients and whisk to form the batter.1 Cup Light Brown Sugar, tightly packed, ½ Cup Canned Pumpkin Puree, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 teaspoon Vanilla Extract
- Scoop the batter into the lined muffin tin, filling each liner about ⅔ of the way. You should get exactly 12 cupcakes.
- Bake in a 350* F oven on the middle rack for 18-21 minutes or until a toothpick inserted into one of the center cupcakes comes out clean.
- Allow to cool completely before frosting.
Make the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until its completely smooth.8 tablespoon Vegan Butter
- Add the powdered sugar and mix on the lowest speed setting until its combined. Then add the vanilla and molasses and mix on medium speed, stopping to scrape the sides of the bowl down every 30 seconds or so, until the mixture is light and fluffy.2 Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract, 1 ½ tablespoon Unsulphured Molasses
Frost the Cupcakes
- Scrape the buttercream into a pastry bag that is fitted with a pastry with and pipe the frosting onto completely cool cupcakes. If you don't have a piping bag, spread the frosting on with a knife or a spatula.
- Serve.
Notes
Do not use blackstrap molasses, here. The flavor is too strong. It's important to use an unsulphured mild molasses like Grandmas.
Instead of canola oil, use any neutral oil you like, such as grape seed or avocado oil. I do not recommend coconut oil.
For the buttercream, use vegan butter that comes in stick form. I always recommend Soy-Free Earth Balance Buttery Sticks.
It is important to wait until the cupcakes are COMPLETELY cool before frosting them. Otherwise, the frosting will melt.
Nutrition
Serving: 1Cupcake | Calories: 334kcal | Carbohydrates: 54g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 240mg | Potassium: 124mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1985IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg