Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)
Vegan Pumpkin Cupcakes
NUTRITION · PER SERVING28M COOK
CAL 10%·PRO 5%
CARBS 27G52% OF CAL
2G FIBER10G OTHER15G TOTAL SUGAR
FAT 10G45% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender vegan pumpkin cupcakes bursting with pumpkin spice, made in a single bowl without eggs or dairy. A light, seasonal treat perfect for fall.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups all-purpose flour
- 1/2 cup organic granulated sugar
- 1/2 cup organic brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup canned pumpkin puree ((not pumpkin pie filling))
- 3/4 cup unflavored and unsweetened non-dairy milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
At a glance
PER SERVING · TIME 28M
CAL 10%·PRO 5%
CARBS 27G52% OF CAL
2G FIBER10G OTHER15G TOTAL SUGAR
FAT 10G45% OF CAL
2G SAT9G UNSAT
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
- 18m
- Sodium
- 154mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 23mg
- Iron
- 0.88mg
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.