Vegan Pumpkin Cupcake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cupcakes topped with vegan cream cheese frosting and spiced with warming fall flavors. A seasonal favorite that's tender, fluffy, and perfect for autumn celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all purpose flour (or gluten-free all purpose)
- 2½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups canned pumpkin puree (about 15-ounces (not pumpkin pie mix!))
- ½ cup pure maple syrup
- ¼ cup coconut sugar (or cane/brown sugar)
- ¼ cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- vegan cream cheese frosting for topping (optional; see notes)
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 154mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.