Vegan Pumpkin Cupcakes
These vegan pumpkin cupcakes are moist, tender, and bursting with pumpkin spice! They're also easy to make with just one bowl.
Servings: 12 cupcakes
Calories: 201kcal
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup organic granulated sugar
- ½ cup organic brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup unflavored and unsweetened non-dairy milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a small container, stir together the pumpkin puree, milk, oil, vanilla, and apple cider vinegar.
- Pour the pumpkin mixture into the bowl with the flour mixture. Whisk until there are no lumps.
- Divide the batter among the cups of the muffin tin, filing each about ¾ full. (Note 1)
- Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted into the center of one comes out clean.
- Place the muffin tin on a cooling rack and let the cupcakes cool completely before frosting them. (Note 2)
Notes
- If you have too much batter, bake a few cupcakes in a second batch.
- These cupcakes are excellent with vegan cream cheese frosting.
Nutrition
Serving: 1cupcake (1/12 of recipe) | Calories: 201kcal | Carbohydrates: 27.6g | Protein: 1.8g | Fat: 9.5g | Saturated Fat: 1.8g | Sodium: 162mg | Potassium: 95mg | Fiber: 0.8g | Sugar: 14.6g | Calcium: 68mg | Iron: 1mg