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Pumpkin Cupcakes [Vegan]

These cupcakes are the perfect thing to bake if you want your place to smell like pumpkin and warm spices!

Pumpkin Cupcakes [Vegan]

This Recipe is :

Dairy FreeVegan



Cook Time



For the Cupcakes:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon clove
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup vegan butter, melted and cooled
  • 4 egg replacers (1 tablespoon ground flax seeds, plus 3 tablespoons water per “egg”)
  • 1 15-ounce can pumpkin puree

For the Coconut Milk Whipped Cream:

  • 2 cans of coconut milk
  • 1 teaspoon of agave nectar
  • 1 teaspoon of ground ginger (optional)


For the Cupcakes:

    1. Preheat the oven to 350°F.
    2. Line the cupcake pan(s) with liners. Set aside.
    3. In a large mixing bowl, whisk together the melted butter, egg replacers, and sugars together until incorporated.
    4. To the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk until all ingredients are well combined.
    5. Whisk in the pumpkin puree.
    6. Divide the batter evenly among the liners, filling each about 3/4 full.
    7. Bake for about 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
    8. Remove from the oven and let it cool a bit so they are easier to handle. Transfer the cupcakes to a wire rack to cool completely before frosting.

For the Coconut Milk Whipped Cream:

  1. Open the two cans of coconut milk without tilting or shaking them. Using a spoon, take out the solid parts and transfer to a large bowl. Remove all the solids until you reach the liquid part. Save the liquid for future use.
  2. Using an electric hand mixer or stand mixer with a whip attachment, whip on medium-high until the cream becomes light, fluffy, and stiff.
  3. Add the agave nectar and ginger. Mix well then taste test it and add more nectar and/or ginger if needed.
  4. Spoon the whipped cream into a piping bag with a piping tip attached. Pipe swirls of the cream on top of each cupcake.
  5. Dust the tops lightly with ground cinnamon.
  6. Serve immediately or refrigerate until ready to serve.


PumpkinPumpkin Seed




Hello! I’m Olivia and I love sharing deliciously compassionate recipes on my blog, Vegan Chow Down. I have been living a plant-based lifestyle for the past 15 years and want to inspire others to try vegan dishes by showing how tasty, accessible, and fun they can be! I am a huge animal lover and live in sunny Southern California with my 5 furry rescues which includes 2 pups and 3 kitties. When I am not blogging, you can find me creating art for my paper goods line, curled up with a good book, or catching up on my favorite TV shows.



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