Description
Deliciously moist and spiced vegan pumpkin cupcakes topped with a rich maple pecan frosting. These cupcakes bring classic fall flavors together in a perfectly fluffy, dairy-free treat that’s ideal for autumn gatherings or anytime you crave a cozy dessert.
Ingredients
Scale
Pumpkin Cupcakes
- 15 ounces canned pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 cup melted coconut oil
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Tiny pinch of cloves
- 1 teaspoon salt
Maple Pecan Frosting
- 1/2 cup pecans
- 1 cup vegan butter, softened but not melted
- 2-3 cups powdered sugar
- 4 tablespoons pure maple syrup
Instructions
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, lightly spraying each with oil to prevent sticking. In a large bowl, whisk together the pumpkin puree, unsweetened applesauce, melted coconut oil, and granulated sugar until the mixture is smooth and homogenous.
- Mix dry ingredients: Add the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, cloves, and salt to the wet ingredients. Gently stir with a large spoon until just combined, taking care not to overmix to keep the batter light.
- Bake the cupcakes: Fill each cupcake liner about halfway with batter. Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or the cupcakes spring back when gently touched. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare the pecans: While the cupcakes cool, roughly chop the pecans and spread them on a baking sheet. Toast them in the oven at 350°F for 3-5 minutes until fragrant, watching closely to avoid burning. Remove and let cool completely at room temperature or refrigerate/freezer to speed cooling.
- Make the frosting: In a large mixing bowl or stand mixer, beat the softened vegan butter for several minutes until creamy. Add 2 cups of powdered sugar and the pure maple syrup; mix until smooth and combined. Add additional powdered sugar, up to 3 cups total, if a thicker consistency is desired. Finally, fold in the cooled toasted pecans and mix to incorporate.
- Frost the cupcakes: Using a piping bag fitted with a large tip or a butter knife, frost each cooled cupcake generously with the maple pecan frosting. Optionally, garnish each cupcake with a whole pecan on top. Serve and enjoy your seasonal vegan treat!
Notes
- For gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend; results should be similar but not tested.
- For nut-free frosting, omit pecans and use just the maple frosting to avoid allergens.
- You can substitute the coconut oil with canola oil or melted vegan butter depending on your preference.
- If you prefer, replace the ground cinnamon, nutmeg, and cloves with 1 tablespoon of pumpkin pie spice for convenience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
