Vegan Pumpkin Pie Cupcakes

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All of the flavor of pumpkin pie in a fuss-free vegan cupcake! Much easier to make and just as delicious.

Units Scale

2 c all purpose flour

1 c sugar

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 c pumpkin puree

1 c nondairy milk

1/2 c canola oil

2 tsp vanilla extract

nondairy whipped cream (from the spray can) to top

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Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. This recipe makes about 16 cupcakes so another small batch will be necessary. Set aside.
Make the Batter: 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 until mixture is homogenous. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
Bake: Fill each of the cupcake wrappers anywhere from 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.
Cool: Allow the cupcakes to sit in the cupcake pan for 5 minutes before transferring to a wire rack to cool completely. Add 3 to 4 paper cupcake liners to the pan and fill with the remaining batter. Bake and cool as directed above.
Serve: When you are ready to serve the cupcakes, squirt a spiral of nondairy whipped cream from the can on top of each cupcake. Only top the cupcakes you plan on serving as whipped cream does not hold up long term. Sprinkle with a little ground cinnamon if desired.

*Pumpkin cupcakes will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-pumpkin-pie-cupcakes/