Vegan Pumpkin Cupcakes
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)

Vegan Pumpkin Cupcakes

NUTRITION · PER SERVING38M COOK
CAL 13%·PRO 5%
CARBS 41G62% OF CAL
2G FIBER9G OTHER31G TOTAL SUGAR
FAT 11G37% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan cupcakes infused with warm pumpkin and autumn spices, topped with vegan cream cheese frosting. Cozy and indulgent without eggs or dairy.

dessertamericanbaked goodgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 cups all-purpose flour ((240g) (or gluten-free flour mix))
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 (15 oz) can pumpkin puree ((425g))
  • 1 ½ cups sugar ((300g) (brown sugar, cane sugar or organic white sugar works))
  • ½ cup oil ((100g))
  • ½ cup vegan milk ((120 mL))
  • 2 teaspoons vanilla extract
  • 8 ounces vegan cream cheese (at room temperature)
  • ½ cup vegan butter ((4 ounces) (at room temperature))
  • 1 teaspoon vanilla extract (or vanilla paste)
  • pinch sea salt
  • 3 to 4 cups powdered sugar ((360-480g) (sifted))
  • ¼ cup cornstarch ((32g) (sifted))
PREP
18M
SODIUM
165MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.