Recipes || Vegan Pumpkin Cupcakes with Cream Cheese Frosting

Posted on November 21, 2018

My obsession with all things pumpkin doesn’t end just because Halloween is over. Oh no. For me, pumpkin lasts the entirety of the autumn season, until the very beginning of the Christmas season.

And to me, the beginning of the Christmas season is the day after Thanksgiving, so you still have a few more days to get in maximum pumpkin deliciousness.

Vegan Pumpkin Cupcakes with (vegan) Cream Cheese Frosting

Ingredients:

For the cake:
1 cup of whole wheat flour
1 cup of white flour
1 cup of brown sugar
1/2 cup of white sugar
1 teaspoon of baking soda
1 teaspoon of sodium bicarb
1 1/3 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/2 teaspoon of salt
3 tablespoons of coconut oil
1 tablespoon of chia seeds soaked in 3 tablespoons of water
1 teaspoon of vanilla extract
1 heaped cup of pumpkin puree

For the frosting:
3 cups of confectioners sugar
1/3 cup of vegan butter
1 teaspoon of vanilla extract
2 tablespoons of coconut milk.

Instructions:

Preheat the oven to 180C. Line your cupcake tray.

Sift together all the dry cake goods and mix together. Add in all your wet cake ingredients. Mix together thoroughly. The batter will be thick.

Fill your cupcake cups 3/4ths of the way full.

Bake for 15-17 minutes. Remove from the oven and cool completely.

Whilst the cupcakes are cooling make your frosting.

Cream together your sugar, butter, vanilla and coconut milk. If your frosting is too thick add a splash more milk. If it’s too thin add more sugar.

Once your cupcakes have cooled, frost and enjoy. Top with a fine sprinkle of cinnamon.