Delicious Vegan Pumpkin Cupcakes Recipe – Perfect for Fall!
Greetings, my fellow food lovers! As a vegan chef, nothing brings me more joy than experimenting with new plant-based recipes that are not just healthy but delicious too. Today, I am excited to share with you one of my all-time favorite dessert recipes – Sunrabbit’s Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing Recipe!
As we approach the pumpkin season, it is only fitting that we indulge in the warm and cozy flavors of fall. These cupcakes are perfectly spiced with a blend of ground cloves, allspice, ginger, nutmeg, and cinnamon to give them the quintessential pumpkin spice flavor. Moreover, they come together easily in just one bowl – because let’s face it, nobody wants to spend hours doing dishes.
But what makes these cupcakes truly irresistible is the vegan cream cheese icing that tops them. Made with creamy vegan cheese and sweetened with pure maple syrup and icing sugar, it’s like frosting velvet on your tongue. Even non-vegans won’t be able to get enough of it.
So without further ado, let’s dive into this recipe! If you’re looking for a vegan pumpkin dessert that is also gluten-free and easy to make, then look no further than Sunrabbit’s Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing Recipe.
Why You’ll Love This Recipe
Are you in search of a pumpkin-flavored dessert that is both delicious and healthy? Look no further than Sunrabbit’s Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing Recipe! This recipe is the perfect choice for anyone looking for a flavorful, nutritious dessert that won’t break the bank.
One reason why you’ll love this recipe is because it is vegan. Whether you choose to follow a vegan diet or simply want to incorporate more plant-based ingredients into your meals, these cupcakes are a fantastic choice. There’s no need to worry about adding eggs or dairy products, as this recipe uses wholesome, plant-based ingredients.
Another reason to love this recipe is because it’s incredibly easy to make. With just one bowl and a few simple ingredients, you’ll have delicious pumpkin cupcakes with a creamy cream cheese icing in no time. You don’t need any fancy kitchen gadgets or appliances – just a few basic utensils and an oven.
Perhaps the best reason to love this recipe is because it tastes so good. With the perfect blend of pumpkin spice flavors, they’re sure to satisfy your sweet tooth without leaving you feeling guilty. And with the addition of the vegan cream cheese icing, these cupcakes become an absolutely irresistible treat.
In conclusion, Sunrabbit’s Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing Recipe is an excellent choice for anyone looking for healthy, delicious desserts that are easy to make at home. By using wholesome plant-based ingredients and simple preparation methods, you can enjoy these amazing cupcakes without any hassle. So go ahead and give them a try – your taste buds will thank you!
Ingredient List
Here are the ingredients you need to gather to make these delicious vegan pumpkin cupcakes with vegan cream cheese icing:
For the Cupcakes:
- 1 cup of pureed pumpkin (if using canned, make sure it’s 100% pumpkin and not pumpkin pie filling)
- 1 cup of whole wheat pastry flour
- 1/2 cup of coconut oil, melted
- 3/4 cup of pure maple syrup
- 1 tsp of pure vanilla extract
- 1 tsp of baking powder
- 1 tsp of ground cinnamon
- 1/2 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- pinch of sea salt
For the Cream Cheese Icing:
- Vegan cream cheese
- Icing sugar
- Vanilla extract
The Recipe How-To
Now here comes the best part – our vegan pumpkin cupcakes! You don’t want to miss out on the amazing flavors of this decadent dessert. Let’s get started with the recipe.
Ingredient List
For the Cupcakes:
- 2 cups of pumpkin puree
- 1/2 cup of coconut oil, melted
- 3/4 cup of pure maple syrup
- 1 tsp of ground cloves
- 1 tsp of ground allspice
- 2 tsp of ground ginger
- 2 tsp of ground nutmeg
- 4 tsp of ground cinnamon
- 1/2 tsp of sea salt
- 1 tbsp of baking powder
- 3 cups of whole wheat pastry flour
For the Vegan Cream Cheese Icing:
- 8 oz vegan cream cheese, softened at room temperature
- 1/4 cup of coconut oil, melted
- 3 cups icing sugar
- 1 tsp pure vanilla extract
Instructions
For the Cupcakes:
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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, and pure maple syrup until well-combined.
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Add in the ground cloves, allspice, ginger, nutmeg, cinnamon, sea salt and continue stirring until mixed in.
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Gradually fold in the baking powder and whole wheat pastry flour little by little until smooth batter forms
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Fill each muffin liner 2/3 full with batter using an ice cream scoop or spoon.
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Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center.
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Take out from oven and cool them down completely before frosting.
For the Vegan Cream Cheese Icing:
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To make icing, blend together vegan cream cheese with coconut oil in a food processor till smooth.
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Slowly add powdered icing sugar while processing continuously till mix thickens to desired consistency.
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Drizzle in vanilla extract while processing further until it mixes well.
Tips for Perfect Results
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Make sure to use whole wheat pastry flour instead of regular whole wheat flour as it has lighter consistency.
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Wait for cupcakes to cool entirely before frosting them otherwise icing will melt down.
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Feel free to substitute dark maple syrup instead of pure maple syrup for richer flavor.
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This recipe is easy to follow because you can mix everything in one bowl which saves time on cleanup too!
Serving and Pairing
These delicious cupcakes taste best when topped with whipped cream or our vegan cream cheese frosting! You can also enjoy them for breakfast accompanied with orange soy chicken sandwiches or as a side dish dessert after hearty dinners like lentil soup or chickpea curry.
Make-Ahead, St
Substitutions and Variations
One of the great things about Sunrabbit’s Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing recipe is how versatile it is. Here are some substitutions and variations to give you even more options to customize these cupcakes to your liking.
– Gluten-Free Option: If you are gluten intolerant, you can use a gluten-free flour blend instead of whole wheat pastry flour. Substitute the same amount of your preferred gluten-free flour for the whole wheat pastry flour in the recipe. You can also use gluten-free baking powder to make sure that everything stays gluten-free.
– Spice Up Your Cupcakes: The spices used in this recipe – ground cinnamon, ginger, nutmeg, allspice, and cloves – give these pumpkin cupcakes an irresistible flavor. However, if you want to experiment with other warming spices, feel free to do so! Depending on your taste preferences, cardamom or turmeric might also work well with pumpkin.
– Frosting Options: While the vegan cream cheese icing recipe included in this article is absolutely delicious, you can always change it up to suit your taste buds. For example, you could top the cupcakes with orange soy whipped cream or a simple glaze made from icing sugar and pure maple syrup. If you want to keep it vegan but try something different than cream cheese icing, consider making a frosting from vegan butter and powdered sugar instead.
– Experimentation With Toppings: If you like toppings on your cupcakes, don’t be afraid to get creative! Chopped nuts like walnuts or pecans would lend a wonderful crunch, while toasted coconut flakes would add a delightful sweetness. For an added twist,you can also try topping them off with mini chocolate chips or crumbled cookies.
These are just a few ideas for substitutions and variations that can help you give this classic dessert recipe a fresh twist. Don’t be afraid to experiment and discover new flavors that work perfectly for you and your tastes!
Serving and Pairing
Once your delicious vegan pumpkin cupcakes are baked and topped with vegan cream cheese icing, it’s time to think about serving and pairing them. These cupcakes are perfect for a cozy fall gathering or a Halloween party. Their warm aroma and sweet flavor will make everyone happy and begging for more.
To accentuate the tasty pumpkin flavor of the cupcakes, consider serving them with a hot mug of apple cider or a strong cup of coffee. The spices in the cupcakes will complement the sweetness of the cider or coffee, creating a perfect balance.
These cupcakes also pair well with a simple scoop of vanilla dairy-free ice cream or whipped coconut cream. Dairy-free options are often lighter and less rich than their dairy counterparts, which can be a nice contrast to the rich flavor and dense texture of the pumpkin cupcakes.
For an extra special touch, top your vegan pumpkin cupcakes with some orange soy chicken to add savory flavors to your dessert table. They’re also great paired up with richer desserts like pumpkin pie – it’s pumpkin madness!
Lastly, presentation is key so get creative with how you display these beautiful treats. Arrange them on a festive cake stand or layer them on a platter to create an edible centerpiece that is sure to impress.
Make-Ahead, Storing and Reheating
Now, let’s talk about how you can plan ahead and store your vegan pumpkin cupcakes with vegan cream cheese icing. These cupcakes can be made ahead of time, and they are perfect for meal prepping or for special occasions.
To make these cupcakes ahead of time, simply bake them according to the instructions and place them in an airtight container. You can also freeze them to keep them fresh for longer. When you’re ready to serve them, thaw them for a few hours at room temperature before frosting and serving.
Storing these cupcakes is also easy. You can leave them at room temperature for up to 3 days, or you can store them in the refrigerator for up to a week. If you refrigerate them, make sure to cover them well to prevent any moisture from getting in.
When it’s time to reheat your vegan pumpkin cupcakes, simply pop them into the microwave for 15-30 seconds or into a preheated oven at 350°F (180°C) for 5-10 minutes. This will bring back their fresh-from-the-oven flavor and texture.
These cupcakes are perfect for any occasion, whether it’s a holiday gathering or just a sweet treat on a weekday afternoon. Make sure to plan ahead and store them properly so you can enjoy them whenever you want.
Tips for Perfect Results
As a seasoned vegan chef, I know that even the slightest mistake in a recipe can alter the final result. That’s why I’m here to share some tips on how to achieve perfect results when making Sunrabbit’s Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing.
Tip #1: Use High-Quality Ingredients
Always use quality ingredients when baking vegan pumpkin cupcakes. Organic, non-GMO products and fresh spices will help you reach the desired flavor profile.
Tip #2: Whisk Vigorously until Smooth
When preparing your batter, whisk your dry ingredients together thoroughly, and then gradually add in wet ingredients while continuing to mix until everything is evenly incorporated.
Tip #3: Don’t Overmix the Batter
While it’s important to properly combine your ingredients, be careful not to overwork the batter as it can create tough cupcakes. Simply stop once everything is mixed together well.
Tip #4: Use a Measuring Cup for Equal Portions
For even baking, I recommend using a measuring cup or ice cream scoop to portion out the cupcakes’ batter. In this way, each cupcake will cook equally.
Tip #5: Don’t Open The Oven Door While Baking
Resist the temptation of opening the oven door during baking as temperature fluctuations can cause uneven baking and sinking cupcakes.
Tip #6: Let The Cupcakes Cool Before Frosting
When your cupcakes are finished baking, let them cool completely before icing them. Gently spread or pipe on Sunrabbit’s Vegan Cream Cheese Icing on top of each cooled cupcake.
With these tips, you’re sure to produce delicious vegan pumpkin cupcakes every time!
Bottom Line
In conclusion, these Vegan Pumpkin Cupcakes with Vegan Cream Cheese Icing are a must-try recipe. Not only are they easy to make but they are also vegan, gluten-free and bursting with flavor. With just one bowl and a few ingredients, you’ll have a delicious dessert that everyone can enjoy.
These cupcakes are perfect for any occasion – whether it’s a holiday party, birthday celebration, or just a cozy night in. The combination of the warm pumpkin spice flavors and the creamy cheese frosting will leave your taste buds craving more.
So why not give this recipe a try and see for yourself? You’ll love how easy it is to make and how deliciously satisfying these vegan pumpkin cupcakes are. And, if you’re feeling extra fancy, top them with some whipped cream and enjoy them with orange soy chicken sandwiches for a complete meal.
I guarantee that once you try these vegan pumpkin cupcakes, they will become a permanent fixture in your dessert repertoire. So don’t wait any longer, gather your ingredients and get baking!
Sunrabbit’s Vegan Pumpkin Cupcakes With Vegan Cream Cheese Icing Recipe
Ingredients
For the cupcakes
- 2 1/2 cups and 2 tbsp whole wheat pastry flour
- 1 3/4 cups and 2 tbsp unrefined sugar
- 1 1/2 tablespoons baking powder, aluminum-free
- 3/4 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 3/4 cup almond milk (may sub any creamy non-dairy milk)
- 6 tablespoons natural applesauce
- 6 tablespoons coconut oil (may sub extra light tasting olive oil)
- 3 tablespoons pure maple syrup
For the icing
- 4 ounces vegan non-hydrogenated margarine (I like Earth Balance)
- 4 ounces vegan cream cheese (I like Daiya brand because it is tapioca-based and tastes the best)
- 2 cups unbleached icing sugar (8.82 oz.)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400 degrees F. Use paper muffin liners or lightly grease muffin tins (recipe makes 24 full-sized or 48 mini cupcakes--I like to do half and half, so 12 full-sized and 24 mini cupcakes).
- Whisk together flour, sugar, baking powder, salt, and spices.
- In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.
- Fill muffin liners 2/3-3/4 full. Bake full-sized cupcakes for 18-20 minutes, or until toothpick or knife inserted into center of cupcake comes out clean. Bake mini cupcakes for 10-14 minutes. (TIP: If you are doing half full-sized and half mini, fill the full-sized tin first and put it in the oven. Fill the mini tin and put it in the oven when there are 10-14 minutes remaining so both will be done at about the same time.).
- Allow cupcakes to cool on cooling racks while you prepare the icing.
- Using a stand or hand mixer, blend all four icing ingredients until smooth and creamy. Fill 16 inch pastry bag and pipe swirls atop each cupcake (be sure cupcakes are cooled completely before icing).
- NOTE: These will do okay on the countertop or buffet table for a couple of hours, but they keep best for long periods in the refrigerator.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.