Pumpkin Cupcakes - for Vegans and Their Friends.... Recipe

Name: Pumpkin Cupcakes - for Vegans and Their Friends....
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pureed pumpkin; ⅓ cup vegetable oil (I use canola or grapeseed); ⅔ cup granulated sugar (I use the organic evap cane juice sort); ⅓ cup light brown sugar (if you don't have, just use more of the above); ¼ cup soymilk (plain or vanilla); 1 teaspoon vanilla extract; 1 ¼ cups unbleached flour (I have used ww pastry flour with success); 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ⅛ teaspoon ground cloves (optional); ¼ teaspoon sea salt; ½ teaspoon baking powder; ½ teaspoon baking soda

Servings: persons

1 cup pureed pumpkin
⅓ cup vegetable oil (I use canola or grapeseed)
⅔ cup granulated sugar (I use the organic evap cane juice sort)
⅓ cup light brown sugar (if you don't have, just use more of the above)
¼ cup soymilk (plain or vanilla)
1 teaspoon vanilla extract
1 ¼ cups unbleached flour (I have used ww pastry flour with success)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves (optional)
¼ teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda

1
Preheat oven to 350 degrees F. Line a muffin tin with paper cups.
2
Stir together the first 6 ingredients (from the pumpkin to vanilla).
3
In another bowl sift together the remaining ingredients.
4
Gradually incorporate the dry into the wet -- as with most vegan baking it is suggested you mix gently with a spoon or fork and not a mixer.
5
Don't over mix.
6
Fill the muffin cups about 2/3 full.
7
Bake for 23-25 minutes - do a toothpick test - cupcakes should be firm to the touch.
8
Let cool and then top with a maple, vanilla or cream cheez frosting as you wish!

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup pureed pumpkin, ⅓ cup vegetable oil (I use canola or grapeseed), ⅔ cup granulated sugar (I use the organic evap cane juice sort), ⅓ cup light brown sugar (if you don't have, just use more of the above), and more.

Yes, Pumpkin Cupcakes - for Vegans and Their Friends.... falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes - for Vegans and Their Friends....

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