Pumpkin Spice Vegan Cupcakes With Cream Cheese Frosting
Pumpkin spice cupcakes are a fall staple. This vegan version with cream cheese frosting is indistinguishable from the original — moist, warmly spiced, with that tangy creamy frosting that makes them impossible to stop eating.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- Pinch of cloves
- Pinch of salt
Cream Cheese Frosting
- 8 oz vegan cream cheese (Tofutti works great)
- 1.5 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp vegan butter
Instructions
- Preheat oven to 350°F
- Mix wet ingredients together — pumpkin, oil, almond milk, vanilla, sugar
- Fold in dry ingredients until just combined
- Fill cupcake liners 2/3 full
- Bake 20-22 minutes until a toothpick comes out clean
- Cool completely before frosting
- Beat frosting ingredients together until fluffy
- Frost generously and dust with cinnamon
- These get better the next day after the frosting settles. Make them the night before if you can.
Craving more? Try Quinoa 102: Vegan Crab Cakes aka Black Bean & Black Quinoa Croquettes next.