Vegan Pumpkin Cupcakes: The Best Indulgent Treat for Fall
Delight in these moist and flavorful vegan pumpkin cupcakes, perfect for your fall celebrations!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine pumpkin puree, sugar, and vegetable oil.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with almond milk.
- Fill cupcake liners about 2/3 full with batter and bake for 20-25 minutes.
- Check for doneness by inserting a toothpick in the center of a cupcake.
- Allow to cool before frosting.
Notes
- For added richness, consider adding vegan cream cheese frosting.
- Store leftover cupcakes in an airtight container.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Pumpkin Cupcakes, pumpkin dessert, vegan baking, fall treats