Vegan & Gluten-free Pumpkin Cupcakes with Cream Cheese Frosting

1/4

2/4

3/4

4/4

100%

By Mia Breznau

Vegan & Gluten-free Pumpkin Cupcakes with Cream Cheese Frosting

Name: Vegan & Gluten-free Pumpkin Cupcakes with Cream Cheese Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups 1-to-1 gluten-free flour blend (sub with all-purpose flour if not gluten-free); 1 cup vegan cane sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sea salt; 1 tablespoon pumpkin pie spice*; 1 cup pure pumpkin puree (not pumpkin pie filling); 1 cup canned coconut milk, shaken well; 1/2 cup vegetable oil; 2 teaspoons apple cider vinegar; 1 tablespoon vanilla extract; 6 tablespoons vegan butter, at room temperature; 8 ounces vegan cream cheese, at room temperature; 1 teaspoon vanilla extract; 4-4 1/2 cups confectioners sugar

7 steps

Prep:10minCook:20min

Moist and sweet Vegan Pumpkin cupcakes, perfectly spiced then topped with a silky smooth, cream cheese frosting. Dairy-free, Egg-free, Nut-free & Gluten-free.

Updated at: Thu, 17 Aug 2023 12:17:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories465.6 kcal (23%)

Total Fat23.2 g (33%)

Carbs66.6 g (26%)

Sugars48.2 g (54%)

Protein2.8 g (6%)

Sodium235.4 mg (12%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

2 cupsgluten-free flour blend

1-to-1, sub with all-purpose flour if not gluten-free

1 cupcane sugar

vegan

1 teaspoonbaking powder

½ teaspoonbaking soda

1 teaspoonsea salt

1 tablespoonpumpkin pie spice

1 cuppure pumpkin puree

not pumpkin pie filling

1 cupcanned coconut milk

shaken well

½ cupvegetable oil

2 teaspoonsapple cider vinegar

1 tablespoonvanilla extract

6 tablespoonsvegan butter

at room temperature

8 ouncesvegan cream cheese

at room temperature

1 teaspoonvanilla extract

4 cupsconfectioners sugar

Instructions

Step 1

Preheat oven to 350°. Line two 12-cup muffin tins with 16 cupcake liners. (You can also use a 12-cup and a 6-cup).

Step 2

Ina large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt and pumpkin pie spice. Ina medium bowl, whisk together liquids: pumpkin puree, coconut milk, oil, vinegar and vanilla. Add wet ingredients to the dry and whisk just until combined.

Step 3

Fill cupcake liners about 2/3 full with batter. Bake 16-20 minutes or until toothpick comes out clean when inserted in the center of cupcake.

Step 4

Allow to cool before spreading with cream cheese frosting.

Step 5

In a stand mixer, beat the butter, cream cheese and vanilla until smooth. Scrape down the sides and mix at medium speed for another 20 seconds. Decrease speed to low and add the confectioners sugar, 1 cup at a time, stopping and scraping down the sides of the bowl after each addition. Once it is all combined, whip 1 more minute on high speed and set aside.

Step 6

Cover tightly with plastic wrap and refrigerate if you need it to set up a little more before using.

Step 7

Pipe or spread onto cooled cupcakes before serving.

View on allergylicious.com

↑Support creators by visiting their site 😊