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Plump Pumpkin Vegan Cupcakes for Halloween

Plump Pumpkin Vegan Cupcakes for Halloween

By Kathypatalsky

These Plump Pumpkin Cupcakes are fun for a vegan Halloween treat. Festive orange sprinkles cover white vanilla bean soy cream cheese frosting – swirled on top of a pumpkin pecan cupcake. Cute Halloween characters top each treat. Get my recipe!..

Plump Pumpkin Vegan Cupcakes for Halloween

Bite into one of these moist vegan cupcakes and taste the subtle vanilla-pumpkin flavor in each fluffy bite. Specks of chopped pecans and cinnamon are a nice touch. On top, the velvety cream cheese frosting is fluffy, sweet and lightly accented with vanilla and cinnamon.

Read More Recipe: Pumpkin Muffins Sweetened with Maple Syrup

Plump Pumpkin Vegan Cupcakes!

vegan, makes 12

Ingredients

  • 1 cup sugar
  • 2/3 cup whole wheat flour
  • 1 cup white flour
  • 1 cup soy milk
  • 1/3 cup canola oil or melted coconut oil
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 cup chopped pecans
  • 1/2 cup canned pumpkin puree, unsweetened

optional: replace 1/3 cup of soy milk with 1 Tbsp Ener-G egg replacer + 1/4 cup water (fold in last if adding)

Vanilla Cream Cheese Frosting – vegan

  • 1/2 cup soy cream cheese
  • 1/2 cup vegan butter (1 stick)
  • 4 cups powdered sugar
  • 1/4 cup soy creamer (or coconut milk)
  • pinch of vanilla bean granules or 1/2 tsp vanilla extract
  • dash of cinnamon

decorations: orange sugar sprinkles, green “pumpkin leaf”sugar ball accents, muffin liners, Halloween characters (mine are from a Halloween cupcake decoration kit)

To make:

1. Using a hand beater, mix the frosting together until fluffy. Place in fridge to chill.

2. Preheat oven to 350 degree and line cupcake tins with liners. Or grease.

3. In a large mixing bowl, combine the dry cupcake ingredients. Gently mix or stir in the liquid ingredients. Mix until well combined. The pumpkin should make the batter nice and thick – yet still wet enough to spoon into muffin cups.

4. Bake cupcakes for about 20 minutes.

5. Cool cupcakes completely before piping icing on top.

6. Add frosting to a large plastic bag and cut a small hole in the corner – pipe into a swirl on top of the cupcakes (or use a pastry bag for icing).

7. Add the orange sugar sprinkles and green “pumpkin leaf” accents on top. Add Halloween characters.

Serve!

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