Vegan Pumpkin Cupcakes
Vegan Pumpkin Cupcakes iis a simple, delicious cupcake recipe that you can change up based on your taste preferences — add cocoa powder, red food coloring, or even sprinkles!
Servings 12 cupcakes
Calories 161kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice (see notes)
- ¼ cup vegetable oil
- ⅔ cup canned pumpkin puree
- ½ cup cold water
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- Add-ins: Halloween orange Oreos (see note)
- Vanilla or Vegan Cream Cheese Frosting
Instructions
- Preheat oven to 350°F/175°C. Line the muffin pans with cupcake papers or spray with vegetable spray.
- Combine in a large mixing bowl the dry ingredients, from the flour to the spices. Stir to combine.
- In a smaller bowl combine the wet ingredients, from the vegetable oil to the vanilla. Stir to combine.
- Pour the water mixture into the flour mixture and gently fold until just combined. Use a whisk to stir until there are no large lumps of flour. This creates a thick batter.
- Spoon the batter into prepared cupcake papers or compartments. Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
Nutritional estimate is for the cupcakes without frosting.
To make the cute pumpkin candies. I used the centers from Halloween Oreos and molded them into the shape of pumpkins. Then I added green frosting for the stem and leaves.
For tall, domed cupcakes, don't fill cupcake liners more than 3/4 full.
Nutrition
Calories: 161kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 149mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
