How to make Vegan Gingerbread Cupcakes recipe
January 30, 2023
How to make Vegan Eggnog Cupcakes recipe
January 30, 2023These vegan pumpkin spice cupcakes are the perfect treat for fall! They are moist, fluffy, and full of delicious pumpkin spice flavor. The cupcakes are made with vegan ingredients, so they are perfect for those who follow a vegan diet. The cupcakes are topped with a creamy vegan cream cheese frosting, which adds a delicious sweetness to the cupcakes. These vegan pumpkin spice cupcakes are sure to be a hit with everyone who tries them!
Instructions:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat together the melted vegan butter and coconut sugar until light and fluffy.
Add the pumpkin puree, vanilla extract, and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat together the melted vegan butter and coconut sugar until light and fluffy.
Add the pumpkin puree, vanilla extract, and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup vegan butter, melted
1/2 cup coconut sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup almond milk
