These Vegan Pumpkin Cupcakes are moist, fluffy, and packed with the warm flavors of fall. Topped with a delicious frosting, they make for a perfect treat for any occasion, especially during the autumn season!

Ingredients

For the Cupcakes:

• 1 ½ cups (180g) all-purpose flour
• 1 cup (200g) brown sugar or coconut sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil or melted coconut oil
• ½ cup (120ml) unsweetened applesauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup (113g) vegan butter, softened
• 2 cups (240g) powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dairy-free milk (more if needed)
• Optional: Ground cinnamon for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. Combine Wet Ingredients: In another bowl, mix together the pumpkin puree, oil, applesauce, apple cider vinegar, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and vanilla extract; mix until smooth.
   • Add dairy-free milk as needed to achieve your desired frosting consistency.
9. Frost the Cupcakes: Once cooled, frost each cupcake generously with the vegan frosting using a spatula or piping bag. Optionally dust with ground cinnamon for added flavor.
10. Serve and Enjoy: Your Vegan Pumpkin Cupcakes are ready to be enjoyed! Perfect for parties or as a cozy treat at home.

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: You can add chocolate chips or chopped nuts to the batter for extra texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum.

These Vegan Pumpkin Cupcakes are sure to delight with their rich flavor and soft texture! Enjoy your baking!