Nora Cooks · by Nora★ 5.0 (37)
Vegan Pumpkin Cupcakes with Maple Pecan Frosting
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 5%
CARBS 48G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER36G TOTAL SUGAR
FAT 14G41% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy and moist vegan pumpkin cupcakes topped with creamy maple pecan frosting. Perfect seasonal fall dessert made without eggs or dairy.
dessertamericanbaked good🍪 sheet pan🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 15 ounces canned pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 cup melted coconut oil
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- tiny pinch of cloves
- 1 teaspoon salt
- 1/2 cup pecans
- 1 cup vegan butter, softened but not melted at all
- 2-3 cups powdered sugar
- 4 tablespoons pure maple syrup
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 5%
CARBS 48G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER36G TOTAL SUGAR
FAT 14G41% OF CAL
9G SAT4G 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
- 15m
- Cook
- 20m
- Sodium
- 166mg
- Total sugar
- 36g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 21mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 166MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.