Vegan Pumpkin Cupcakes: Easy, Delightful Treats for Fall
Enjoy these easy and delightful Vegan Pumpkin Cupcakes, perfect for the fall season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegan
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, mix together the pumpkin puree, vegetable oil, maple syrup, and almond milk.
- In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet and dry ingredients and stir until just blended.
- Divide the batter among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Notes
- For an extra flavor boost, consider adding chocolate chips or nuts.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg