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
- ¼cup plain almond milk (or soy milk )
- 1teaspoon apple cider vinegar
- 1 ¼cup all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ⅓cup sugar
- ⅓cup dark brown sugar (packed)
- 1teaspoon cinnamon
- ½teaspoon ginger
- ½teaspoon nutmeg
- ½teaspoon salt
- ½cup pumpkin puree
- ½cup canola oil
- 1teaspoon vanilla
- 1recipe vegan cream cheese frosting
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.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.Step 4
In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.Step 5
In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla, and almond milk-vinegar mixture.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.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.Step 8
Enjoy!