Description
These vegan pumpkin spice cupcakes are a fun and wholesome treat that’s sweetened with maple syrup! Kids and adults alike love them.
Ingredients
Scale
Wet Ingredients
- 1/3 cup sunflower oil or melted coconut oil (see note)
- 3/4 cup pure maple syrup
- 2/3 cup unsweetened non-dairy milk
- 1 scant cup pumpkin puree
- 1 tbsp pure vanilla extract
- 1 tsp apple cider vinegar (to be added after mixing wet and dry)
Dry Ingredients
- 2 1/2 cups light spelt flour (see note)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/8 tsp cardamom
Icing Options (Choose One!)
- Vegan Hot Fudge Sauce, chilled in the refrigerator for at least 4 hours
- Coconut Whipped Cream, with 1 tsp orange zest and 2 tbsp orange juice or orange liqueur, such as Grand Marnier, mixed in, if desired!
- Vegan Buttercream
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with 11 paper liners or grease the pan with a bit of oil.
- Whisk together the oil, maple syrup, non-dairy milk, vanilla, and pumpkin in a large bowl. In a medium bowl, stir together the flour, baking powder, baking soda, sea salt, and spices.
- Add the dry ingredients to the wet ingredients and stir or whisk just until no lumps remain- do not over-mix. Quickly mix in the apple cider vinegar.
- Divide the batter between the 11 prepared cups. I pour 1/3 cup of batter into each muffin cup.
- Bake for 25 minutes, or until a toothpick inserted into the middle cupcake comes out clean.
- Let cool in the muffin tins for 10 minutes before carefully transferring to a wire rack to cool completely.
- Frost as desired and enjoy!
Notes
If you are using melted coconut oil, all of the other wet ingredients will need to be at room temperature; otherwise, the coconut oil will solidify upon contact and the batter won’t have the proper consistency.
If you don’t have light spelt flour on hand, you can use regular all purpose flour in its place. Gluten-free 1 to 1 all-purpose flour should also work if you need a gluten-free option.
If using chilled vegan hot fudge sauce, it’s best to ice these cupcakes right before serving, because it doesn’t hold up well at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American