Comfortable and fluffy vegan pumpkin cupcakes with a number of pumpkin puree and heat spices! These cupcakes come collectively in a single bowl and use easy components.
Substances you may want
The complete record of ingredient portions and directions are within the grey recipe card on the backside of this submit.
Notes concerning the components
Pumpkin puree, both canned (I used Libby’s) or home made. If utilizing home made, attempt to verify it is the identical consistency as above.
Brown sugar for depth of taste and moisture, and granulated sugar to verify the cupcakes aren’t too heavy. When you’re within the US, use natural sugar to verify it is vegan. Alternatively, you need to use all brown sugar, all granulated sugar and even coconut sugar.
Pumpkin spice, both pre-made or a home made mix of floor cinnamon, nutmeg, ginger and cloves. Verify the notes within the recipe field on the backside of this submit for portions!
Making the cupcake batter
The batter is simple to make as you simply combine the moist components with the dry components till mixed! For the perfect fluffy pumpkin cupcakes, listed below are my prime ideas!
Measure the all goal flour utilizing a scale, or use the spoon and degree methodology. Packing an excessive amount of flour in your measuring cup will make this recipe (and any cake recipe) denser and drier.
Additionally, keep away from overmixing your batter. Overmixing cake batter strengthens the gluten and contributes to a dense and chewy texture. The ultimate batter would not need to be fully clean – so long as there are no lumps of dry flour or streaks of pumpkin purée, you are advantageous!
Combine within the pumpkin spice and elevating brokers first. After you combine your moist components, stir within the spices and baking powder. This ensures they’re evenly integrated (nobody likes chunks of baking powder of their cake). Then combine within the flour!
Baking the vegan pumpkin cupcakes
These vegan pumpkin cupcakes are easy to bake. Nevertheless, I’ve a number of ideas:
Fill every cupcake liner by round two-thirds. I used a USA Pan muffin tin however not all muffin tins are the identical. Your tin could have smaller or bigger muffin cups so you’ll be able to simply eyeball the quantity of batter in every.
Use an ice cream scoop to divide the cupcake batter because it’s simpler than utilizing spoons and fewer messy! If you do not have one, in fact, spoons will work :).
For barely taller cupcakes, bake solely 6 cupcakes at a time and area them aside in your muffin pan. This is not mirrored within the beneath footage, however you’ll be able to see this system in my vegan pumpkin chocolate chip muffins submit.
Adorning the cupcakes
These cupcakes are beautiful with my vegan cream cheese frosting. Alternatively, you’ll be able to prime them with:
- Vanilla buttercream. Strive including a touch of maple syrup for additional taste, or lemon juice to imitate the tanginess of cream cheese!
- Dairy-free whipping cream
For aesthetic Fall vibes, you may also prime your vegan pumpkin cupcakes with:
- My mini biscoff pumpkins or marzipan pumpkins
- A sprinkle of pumpkin spice or floor cinnamon
- Cinnamon sticks
- Pecans
- Recent cranberries
- Pumpkin seeds
Customizing this recipe
Sure! You’ll be able to add the next to the batter:
– chocolate chips
– chopped nuts, reminiscent of pecans or walnuts
Remember that this can add extra quantity to the batter, so you might find yourself with extra cupcakes!
If you wish to use candy potato as an alternative of pumpkin, I like to recommend baking my vegan candy potato cake in a muffin pan.
1. Peel and minimize your pumpkin into cubes and steam it till tender. OR minimize your complete pumpkin in half, take away the seeds and roast the pumpkin, aspect down, till the flesh is as tender as doable. Scoop out the flesh and discard the pores and skin.
2. Use a meals processor or stick blender to puree the pumpkin.
Remember to take a look at my different vegan cupcakes and muffins!
Extra vegan pumpkin desserts
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Vegan Pumpkin Cupcakes
Comfortable and fluffy vegan pumpkin cupcakes with a number of pumpkin puree and heat spices! These cupcakes come collectively in a single bowl and use easy components.
Servings: 12 cupcakes
Substances
Moist components for pumpkin muffins
Dry components for pumpkin muffins
Cream cheese frosting and decorations (see observe 3 for alternate options)
Directions
Make the pumpkin cupcakes:
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Add the moist components to a big mixing bowl and whisk till mixed. Add the dry components to the bowl and blend till mixed. Be sure you do not overmix the batter (some lumps are advantageous, so long as they are not lumps of dry flour).
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Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The batter ought to fill every cup by round two-thirds.
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Bake the cupcakes for 22-27 minutes or till you’ll be able to insert a toothpick within the middle of a cupcake and it comes out with no moist batter on it (a number of moist crumbs are advantageous).
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Permit the cupcakes to chill within the pan for round quarter-hour then switch to a cooling rack.
Make the cream cheese frosting and adorning:
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Add the butter to a big bowl (if utilizing an electrical hand mixer) or bowl of a stand mixer (with the whisk or paddle attachment). Beat till gentle and fluffy. Add the vegan cream cheese and blend till simply mixed and there are extra lumps (round 30 seconds).
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Add the sugar and beat on low velocity till simply mixed. Enhance to medium velocity and beat simply till the frosting corporations up. Watch out to not combine the frosting an excessive amount of as it will possibly change into tender once more. Add extra powdered sugar for a firmer frosting. Chill till wanted.
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When the cupcakes have totally cooled, use a spatula or piping bag to frost the cupcakes. Mud with extra pumpkin spice and prime with mini pumpkins, or as desired.
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Serve the cupcakes instantly. The unfrosted cupcakes may be saved at room temperature for as much as 3 days. Retailer the frosted cupcakes within the fridge for as much as 5 days. If freezing, retailer the unfrosted cupcakes in a freezer secure container for as much as 1 month (retailer the frosting individually). Permit the cupcakes to return to room temperature earlier than serving.
Notes
- To spoon and degree flour, fluff up the flour in its container, use a spoon so as to add flour to your measuring cup, then degree it off with a knife. I do not advocate utilizing your measuring cup to scoop flour out of your container as this can add an excessive amount of flour to your cup which can make your cupcakes extra dry and dense. Alternatively, use the grams measurements.
- For home made pumpkin spice, use 1 ½ teaspoons floor cinnamon, ½ teaspoon floor nutmeg, ½ teaspoon floor ginger and a beneficiant pinch of floor cloves. If you haven’t any nutmeg, ginger or cloves, use extra cinnamon.
- As a substitute of cream cheese frosting, I like to recommend making a traditional buttercream. Beat ¾ cup (170g) of room temperature vegan butter till fluffy. Add 2-4 cups (200-400g) powdered sugar and a touch of lemon juice, to style, then beat till gentle and fluffy. The lemon taste mimics the tanginess of the cream cheese.
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