This easy Vegan Pumpkin Cupcake Recipe stars pumpkin spice flavors and pumpkin puree.
Course Dessert
Cuisine Dairy-Free, Vegan
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 30Cupcakes
Calories 312kcal
Author Ginny McMeans
Ingredients
For the cupcakes:
2cupsAll-purpose flour
1teaspoonBaking powder
1teaspoonBaking soda
1teaspoonSalt
2 ½teaspoonsPumpkin pie spice
1cupOrganic brown sugar - packed
1cupOrganic granulated sugar
1cupDairy-free butter - 2 sticks softened
1 ½cupsbananas - 3 medium bananas is about 1 ½ cups mashed
15ouncesPumpkin puree (solid-packed pumpkin) - one can
For the frosting:
16ouncesDairy-free plain cream cheese - 2 packages - my favs are Miyoko's or Kite Hill
½cupDairy-free butter - one stick softened
6cupsOrganic powdered sugar - use up to 8 cups, sifted
1teaspoonvanilla extract
1teaspoonground cinnamon
Instructions
For the cupcakes:
Preheat the oven to 350 degrees F and line the cupcake tins with paper liners.
In a medium bowl, mix together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
In a large bowl with a hand mixer, beat the brown sugar, granulated sugar and butter together until light and creamy.
Add mashed bananas and pumpkin. Beat until well combined.
Gradually add the flour mixture, mixing between each addition.
Divide batter into cupcake liners using a cookie dough scoop or large spoon.
Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
Remove from the oven and place on a wire rack to cool completely.
For the frosting:
In a large bowl beat the dairy-free cream cheese until smooth and creamy.
Add butter and beat until smooth.
Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
Beat in vanilla and cinnamon until mix in well.
Frost cupcakes and decorate as desired.
Store leftovers in refrigerator for up to 3-4 days in a covered container.
Video
Notes
Pumpkin Pie Spice: you can also use 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice. Frosting: Fit a disposable decorator bag with a #1M decorating tip. Then fill the bag with frostingDecorating: Decorate with chopped pecans as in these photos or autumn colored sprinkles, or other Fall candies.