Autumn Spice Vegan Pumpkin Cupcakes with Creamy Maple Icing
Indulge in the deliciousness of these Autumn Spice Vegan Pumpkin Cupcakes, a delightful twist on the classic pumpkin muffin. Perfectly spiced with cinnamon, nutmeg, ginger, and a hint of clove, these moist and fluffy cupcakes are made with wholesome ingredients, making them a nutritious choice for any celebration. Topped with a rich and creamy vegan maple icing, they are sure to wow both vegans and non-vegans alike at your next Thanksgiving, Halloween, or Christmas gathering. With the added bonus of being easy to prepare, these cupcakes are also a fantastic option for breakfast treats or potluck contributions. Enjoy the warm flavors of fall in every bite!
N/A
Servings
190
Calories
18
Ingredients
Ingredients
Whole Wheat Pastry Flour
2.5 cups + 2 tbsp (Sifted)
Unrefined Sugar
1.75 cups + 2 tbsp (Not processed)
Aluminum-Free Baking Powder
1.5 tbsp (N/A)
Sea Salt
3/4 tsp (N/A)
Ground Cinnamon
1.5 tsp (N/A)
Ground Nutmeg
3/4 tsp (N/A)
Ground Ginger
3/4 tsp (N/A)
Ground Allspice
1/4 tsp (N/A)
Ground Cloves
1/4 tsp (N/A)
Pumpkin Puree
1.5 cups (Canned or homemade)
Almond Milk
3/4 cup (Unsweetened)
Natural Applesauce
6 tbsp (N/A)
Coconut Oil
6 tbsp (Melted)
Pure Maple Syrup
3 tbsp (N/A)
Vegan Non-Hydrogenated Margarine
4 oz (Softened)
Vegan Cream Cheese
4 oz (Softened)
Unbleached Icing Sugar
2 cups (N/A)
Pure Vanilla Extract
1 tsp (N/A)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C). Line your muffin tins with paper liners or lightly grease them with oil. This recipe yields 24 full-sized cupcakes or 48 mini cupcakes; you can make a combination of both if desired.
2
In a large mixing bowl, whisk together the whole wheat pastry flour, unrefined sugar, baking powder, sea salt, and the warming spices: cinnamon, nutmeg, ginger, allspice, and cloves until well combined.
3
In another bowl, combine the pumpkin puree, almond milk, natural applesauce, melted coconut oil, and pure maple syrup. Mix until smooth and well combined.
4
Pour the wet mixture into the dry ingredients, and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
5
Spoon the batter into the prepared muffin tins, filling each liner about 2/3 to 3/4 full. Bake the full-sized cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes, bake for 10-14 minutes. Tip: If making a half batch of each size, bake the full-sized cupcakes first for about 6-8 minutes before adding the mini cupcakes to the oven.
6
Once baked, let the cupcakes cool in the tins for 5 minutes before transferring to a cooling rack to cool completely.
7
While cooling, prepare the vegan cream cheese icing. In a mixing bowl, use a stand or hand mixer to blend the vegan margarine and cream cheese until creamy. Gradually add the unbleached icing sugar and pure vanilla extract, mixing until smooth and fluffy.
8
If desired, fill a pastry bag fitted with a piping tip and pipe a swirl of icing onto each completely cooled cupcake. Alternatively, you can simply spread the icing on with a knife.
9
Store any leftover cupcakes in an airtight container in the refrigerator for maximum freshness.
Nutrition Information
7.5g
Fat
33.8g
Carbs
2.9g
Protein
16.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these Autumn Spice cupcakes suitable for vegans?
Yes, these cupcakes are entirely vegan, using plant-based ingredients like almond milk, coconut oil, and vegan cream cheese.
How many full-sized cupcakes does this recipe make?
This recipe yields 24 full-sized cupcakes.
Can I make mini cupcakes instead of full-sized ones?
Yes, you can make 48 mini cupcakes with this recipe.
What is the recommended oven temperature?
Preheat your oven to 400 degrees F (200 degrees C).
How long should full-sized cupcakes bake?
Full-sized cupcakes should be baked for 18-20 minutes.
How long do mini cupcakes need to bake?
Mini cupcakes bake for approximately 10-14 minutes.
What type of flour is best for these cupcakes?
Whole wheat pastry flour is recommended for a wholesome yet fluffy texture.
What warming spices are included in the recipe?
The spice blend includes cinnamon, nutmeg, ginger, allspice, and cloves.
Can I use homemade pumpkin puree?
Yes, you can use either canned or homemade pumpkin puree.
What serves as a fat source in the cupcake batter?
Melted coconut oil is used as the primary fat source in the batter.
How should I store the finished cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator to maintain freshness.
What makes the maple icing creamy?
The icing is made creamy by blending vegan margarine with vegan cream cheese.
Is there a specific way to combine the wet and dry ingredients?
You should gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
How many calories are in one cupcake?
Each cupcake contains approximately 190 calories.
What are the sugar sources for the cupcake batter?
The batter uses a combination of unrefined sugar and pure maple syrup.
Do I need to grease the muffin tins?
You can either line them with paper liners or lightly grease them with oil.
How long should the cupcakes cool in the tin?
Let them cool in the tins for 5 minutes before transferring them to a cooling rack.
What is the total fat content per cupcake?
Each cupcake contains 7.5g of fat.
Is the icing sugar bleached?
The recipe calls for unbleached icing sugar.
Can I use these cupcakes for a holiday gathering?
Yes, they are ideal for Thanksgiving, Halloween, and Christmas celebrations.
What is the protein content of one cupcake?
Each cupcake provides 2.9g of protein.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
What kind of milk is used in this recipe?
The recipe specifies unsweetened almond milk.
Can I spread the icing without a pastry bag?
Yes, you can simply spread the icing on with a knife if you do not have a piping bag.
What is the carbohydrate count per serving?
There are 33.8g of carbohydrates per cupcake.
Why is applesauce used in the recipe?
Natural applesauce helps keep the cupcakes moist and fluffy.
Is the baking powder special?
The recipe recommends using aluminum-free baking powder.
What is the sugar content per cupcake?
There are 16.3g of sugar in each cupcake.
Can I eat these for breakfast?
Yes, they are described as a fantastic option for breakfast treats.
How should the margarine and cream cheese be prepared for the icing?
Both the vegan margarine and vegan cream cheese should be softened before blending.