Vegan Pumpkin Cupcakes

Vegan Pumpkin Cupcakes

This pumpkin cupcake recipe is dairy-free, egg-free, and makes a delicious vegan cupcake that everyone will love.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons

Ingredients

Instructions

  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
  3. Step 3

    In a glass measuring cup, combine the almond milk (or soy milk) and apple cider vinegar . Allow the mixture to rest for 5 minutes.
  4. Step 4

    In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
  5. Step 5

    In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla, and almond milk-vinegar mixture.
  6. Step 6

    Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, filling each liner about 3/4 full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake emerges clean. Allow cupcakes to cool completely before frosting with vegan cream cheese frosting.
  7. Step 7

    Divide the batter into the cups, filling each liner about 3/4 full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake emerges clean. Allow cupcakes to cool completely before frosting with vegan cream cheese frosting.
  8. Step 8

    Enjoy!