Vegan Pumpkin Pie Cupcakes
All of the flavor of pumpkin pie in a fuss-free vegan cupcake! Moist pumpkin cake topped with dairy-free whipped cream.
- Prep Time: 15 minutes
- Bake Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cupcakes
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup pumpkin puree*
1 cup nondairy milk
1/2 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons vanilla extract
For the Whipped Cream
1 1/2 cups dairy-free heavy cream*
1/3 cup powdered sugar*
1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with paper liners. This recipe makes about 16 cupcakes, so another small batch will be necessary. Set aside.
- Mix: In a large bowl whisk together the flour, sugar, baking soda, salt and spices. In a smaller bowl, whisk together the pumpkin puree, nondairy milk, canola oil, vinegar and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
- Bake: Fill each of the cupcake wrappers 2/3 to 3/4 of the way full with the prepared batter. Place cupcake pan on center rack of preheated oven and bake for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to sit in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Whip: Make the whipped cream while the cupcakes bake. Add the dairy-free cream, powdered sugar and vanilla to a large bowl and whip with an electric hand mixer until stiff peaks form - about 2 minutes. Cover the bowl and place in the refrigerator to chill until ready to serve.
- Assemble: When you are ready to serve the cupcakes, add the whipped cream to a piping bag fitted with a round tip. Pipe desired amount of whipped cream on top of each cupcake. You can also top cupcakes using a spoon.
Notes
*Un-topped pumpkin cupcakes will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month. Whipped cream will keep covered in the refrigerator for 2-3 days.
*Be sure you are using pumpkin puree and not pumpkin pie mix.
*My favorite brands of dairy free heavy cream are Silk and Country Crock but there are serveral good ones on the market!
*You can add more powdered sugar to your whipped cream if it doesn't taste sweet enough. Sprinkle in desired amount and whip again.
Find it online: https://censoredbaker.com/vegan-pumpkin-pie-cupcakes/
