When the Fall season starts, it’s time to bake some delicious fall cupcakes to celebrate.
Ingredients and Substitutions
These pumpkin cupcakes are very easy to make using many wholesome ingredients.
All-Purpose Flour – You can also use white spelt flour or white wholewheat. Canned Pumpkin Puree – This is not a pumpkin pie filling that contains added sugar, and therefore, it’s not made for baking cupcake recipes that already have sugar. You can also use homemade pumpkin puree. I use organic canned pumpkin puree made from 100% from pumpkins with no additives. Pumpkin Pie Spices – It’s a combination of cinnamon, ginger, nutmeg, allspice, and ground gloves that give the particular flavors to these pumpkin cupcakes. Coconut Sugar or soft brown sugar. Ground Flaxseeds Apple Cider Vinegar or lemon juice. Almond Milk or any non-dairy milk you love. Vegetable Oil – You can use light olive oil or melted coconut oil. Water Vanilla Extract Sea Salt Baking Soda Baking Powder
How To Make Vegan Pumpkin Cupcakes
Most pumpkin cupcakes contain eggs, dairy, and cream cheese on their frosting. Therefore, these vegan pumpkin cupcakes are the best if you are after a plant-based cupcake recipe to celebrate fall.
Preparation
Frosting
For these vegan cupcakes, I am using my vanilla frosting recipe but you can also do my Vegan Chocolate Frosting. I doubled the batch and frosted the cupcakes with a piping bag. To make the frosting you will need:
Vegan Butter – softened or a combination of softened vegan butter and vegan cream cheese if you want to make a vegan cream cheese frosting. Powdered Sugar Almond Milk, soy milk, or any plant-based milk you love. Vanilla Extract
In the bowl of a stand mixer, using the paddle attachment or with a hand mixer, beat vegan butter until pale and soft. Add the powdered sugar, a bit of almond, and vanilla extract. Beat again until creamy and easy to pipe on top of the cupcakes.
Homemade Pumpkin Cupcake Toppers
You can decorate these cupcakes with the most adorable pumpkin cupcake toppers.
Decorating The Cupcakes
Decorate the vegan pumpkin cupcakes with a pinch of pumpkin spices, and add the lovely homemade pumpkin cupcake decor on top. If you don’t have time to prepare the pumpkin decoration, you can add some of the below cupcake toppings. They all taste amazing with pumpkin flakes.
Chopped nuts like pecans, almonds, or walnuts Drizzle peanut butter caramel Candied cashews Shredded coconut
Storage Instructions
Store the vegan pumpkin cupcakes in the fridge for up to 4 days in an airtight container Freeze the cupcakes for up to one month in an airtight box.
Homemade Pumpkin Spices
For this recipe I am using ground cinnamon and a blend of store bought pumpkin pie spices. If you don’t have pumpkin spices replace both of these ingredients with the amount of the spices below.
3/4 teaspoon of ground ginger 1 1/2 teaspoons of ground cinnamon 1/2 teaspoon of ground nutmeg 1/2 teaspoon of ground cloves or allspice
Allergy Swaps
Below are some ingredients substitution ideas if you need them.
Nut-Free – Swap the almond milk for soy milk, oat milk, or coconut milk. Sugar-Free – A sugar-free crystal sweetener like erythritol or allulose works well. Gluten-Free – I didn’t try all-purpose gluten-free flour, but some brands are 1:1 replacements for wheat flour and should work well here. Always remember that gluten-free flour turns vegan baked goods denser and a gummy in the center.
Below are my answers to your most common questions about this recipe.
