Tuesday, October 17, 2023
HomeVegan BakingVegan Pumpkin Cupcakes - Rainbow Nourishments

Vegan Pumpkin Cupcakes – Rainbow Nourishments


JUMP TO RECIPE

Smooth and fluffy vegan pumpkin cupcakes with a lot of pumpkin puree and heat spices! These cupcakes come collectively in a single bowl and use easy components.

Three pumpkin cupcakes on plate surrounded by mini pumpkins. The cupcakes are decorated with frosting and edible pumpkin decorations.

Elements you will want

Flat-lay of eight ingredients for the vegan pumpkin cupcakes.

The total checklist of ingredient portions and directions are within the grey recipe card on the backside of this publish.

Notes in regards to the components

Pumpkin puree, both canned (I used Libby’s) or do-it-yourself. If utilizing do-it-yourself, strive to verify it is the identical consistency as above.

Brown sugar for depth of taste and moisture, and granulated sugar to verify the cupcakes aren’t too heavy. In the event you’re within the US, use natural sugar to verify it is vegan. Alternatively, you should use all brown sugar, all granulated sugar and even coconut sugar.

Pumpkin spice, both pre-made or a do-it-yourself mix of floor cinnamon, nutmeg, ginger and cloves. Examine the notes within the recipe field on the backside of this publish for portions!

Many vegan pumpkin cupcakes with frosting and mini pumpkins on top, on marble serving board.

Making the cupcake batter

The batter is straightforward to make as you simply combine the moist components with the dry components till mixed! For the very best fluffy pumpkin cupcakes, listed here are my high suggestions!

Measure the all goal flour utilizing a scale, or use the spoon and stage methodology. Packing an excessive amount of flour in your measuring cup will make this recipe (and any cake recipe) denser and drier.

Additionally, keep away from overmixing your batter. Overmixing cake batter strengthens the gluten and contributes to a dense and chewy texture. The ultimate batter would not must be fully clean – so long as there are no lumps of dry flour or streaks of pumpkin purée, you are superb!

Combine within the pumpkin spice and elevating brokers first. After you combine your moist components, stir within the spices and baking powder. This ensures they’re evenly included (nobody likes chunks of baking powder of their cake). Then combine within the flour!

Four image collage showing steps for making the batter for the pumpkin cupcakes.

Baking the vegan pumpkin cupcakes

These vegan pumpkin cupcakes are simple to bake. Nonetheless, I’ve just a few suggestions:

Fill every cupcake liner by round two-thirds. I used a USA Pan muffin tin however not all muffin tins are the identical. Your tin might have smaller or bigger muffin cups so you possibly can simply eyeball the quantity of batter in every.

Use an ice cream scoop to divide the cupcake batter because it’s simpler than utilizing spoons and fewer messy! If you do not have one, in fact, spoons will work :).

For barely taller cupcakes, bake solely 6 cupcakes at a time and area them aside in your muffin pan. This is not mirrored within the under footage, however you possibly can see this system in my vegan pumpkin chocolate chip muffins publish.

Two image collage of muffin tray, with pumpkin muffins before and after baking.

Adorning the cupcakes

These cupcakes are beautiful with my vegan cream cheese frosting. Alternatively, you possibly can high them with:

  • Vanilla buttercream. Strive including a splash of maple syrup for further taste, or lemon juice to imitate the tanginess of cream cheese!
  • Dairy-free whipping cream

For aesthetic Fall vibes, it’s also possible to high your vegan pumpkin cupcakes with:

  • My mini biscoff pumpkins or marzipan pumpkins
  • A sprinkle of pumpkin spice or floor cinnamon
  • Cinnamon sticks
  • Pecans
  • Contemporary cranberries
  • Pumpkin seeds
Close up of one pumpkin cupcake, focusing on cream cheese frosting and pumpkin decoration.

Customizing this recipe

Can I add anything to the cupcakes?

Sure! You possibly can add the next to the batter:
– chocolate chips
– chopped nuts, equivalent to pecans or walnuts

Needless to say this may add extra quantity to the batter, so it’s possible you’ll find yourself with extra cupcakes!

If you wish to use candy potato as an alternative of pumpkin, I like to recommend baking my vegan candy potato cake in a muffin pan.

How do I make pumpkin puree at house?

1. Peel and reduce your pumpkin into cubes and steam it till smooth. OR reduce your complete pumpkin in half, take away the seeds and roast the pumpkin, aspect down, till the flesh is as smooth as potential. Scoop out the flesh and discard the pores and skin.
2. Use a meals processor or stick blender to puree the pumpkin.

Remember to take a look at my different vegan cupcakes and muffins!

Half of a pumpkin cupcake on its side showing its fluffy texture. Cupcake is on plate with other cupcakes.

Extra vegan pumpkin desserts

Observe Rainbow Nourishments on Instagram, Fb, TikTok and Pinterest, and subscribe through e-mail to obtain all of our newest recipes!

Three pumpkin cupcakes on plate surrounded by mini pumpkins. The cupcakes are decorated with frosting and edible pumpkin decorations.

Print Recipe

Vegan Pumpkin Cupcakes

Smooth and fluffy vegan pumpkin cupcakes with a lot of pumpkin puree and heat spices! These cupcakes come collectively in a single bowl and use easy components.

Prep Time15 minutes

Cook dinner Time25 minutes

Whole Time40 minutes

Servings: 12 cupcakes

Elements

Moist components for pumpkin muffins

Dry components for pumpkin muffins

Cream cheese frosting and decorations (see notice 3 for alternate options)

Directions

Make the pumpkin cupcakes:

  • Add the moist components to a big mixing bowl and whisk till mixed. Add the dry components to the bowl and blend till mixed. Ensure you do not overmix the batter (some lumps are superb, so long as they are not lumps of dry flour).

  • Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The batter ought to fill every cup by round two-thirds.

  • Bake the cupcakes for 22-27 minutes or till you possibly can insert a toothpick within the middle of a cupcake and it comes out with no moist batter on it (just a few moist crumbs are superb).

  • Permit the cupcakes to chill within the pan for round quarter-hour then switch to a cooling rack.

Make the cream cheese frosting and adorning:

  • Add the butter to a big bowl (if utilizing an electrical hand mixer) or bowl of a stand mixer (with the whisk or paddle attachment). Beat till mild and fluffy. Add the vegan cream cheese and blend till simply mixed and there are extra lumps (round 30 seconds).

  • Add the sugar and beat on low pace till simply mixed. Improve to medium pace and beat simply till the frosting companies up. Watch out to not combine the frosting an excessive amount of as it might turn into smooth once more. Add extra powdered sugar for a firmer frosting. Chill till wanted.

  • When the cupcakes have totally cooled, use a spatula or piping bag to frost the cupcakes. Mud with further pumpkin spice and high with mini pumpkins, or as desired.

  • Serve the cupcakes instantly. The unfrosted cupcakes could be saved at room temperature for as much as 3 days. Retailer the frosted cupcakes within the fridge for as much as 5 days. If freezing, retailer the unfrosted cupcakes in a freezer secure container for as much as 1 month (retailer the frosting individually). Permit the cupcakes to come back to room temperature earlier than serving.

Notes

  1. To spoon and stage flour, fluff up the flour in its container, use a spoon so as to add flour to your measuring cup, then stage it off with a knife. I do not suggest utilizing your measuring cup to scoop flour out of your container as this may add an excessive amount of flour to your cup which is able to make your cupcakes extra dry and dense. Alternatively, use the grams measurements.
  2. For do-it-yourself pumpkin spice, use 1 ½ teaspoons floor cinnamon, ½ teaspoon floor nutmeg, ½ teaspoon floor ginger and a beneficiant pinch of floor cloves. If you haven’t any nutmeg, ginger or cloves, use extra cinnamon.
  3. As an alternative of cream cheese frosting, I like to recommend making a basic buttercream. Beat ¾ cup (170g) of room temperature vegan butter till fluffy. Add 2-4 cups (200-400g) powdered sugar and a splash of lemon juice, to style, then beat till mild and fluffy. The lemon taste mimics the tanginess of the cream cheese.

This publish might comprise affiliate hyperlinks. As an Amazon Affiliate, I’ll earn a small fee from qualifying purchases at no further value to you.



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