Vegan Pumpkin Cupcakes with Coconut
These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious.
- Serves: 24 persons
- 2cups all-purpose flour
- 1cup white sugar
- 1tablespoon baking powder
- 1pinch salt
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon ground ginger
- 9ounces pumpkin puree
- ¾cup soy milk
- ½cup vegetable oil
- 1tablespoon agave nectar
- ½cup vegan chocolate chips
- 1cup unsweetened coconut cream
- 1teaspoon vanilla extract
- ½cup confectioners' sugar
- 1cup sweetened flaked coconut
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Step 2Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
Step 3Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Step 4Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
Step 5Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Step 6Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.