Vegan Pecan Pie Cupcakes Recipe

Name: Vegan Pecan Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup margarine (non-hydrogenated vegan type); 1/2 cup sugar, plus; 2 tablespoons sugar; 1/2 cup molasses, plus; 2 tablespoons molasses; 3 tablespoons plain soy yogurt; 2 tablespoons ground flax seeds, whisked with; 3 tablespoons water; 1/4 teaspoon salt; 1/4 teaspoon pure vanilla extract; 1 1/2 cups white whole wheat flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 cup soymilk, whisked with; 1/4 teaspoon lemon juice; 1 cup pecans, coarsely chopped

Servings: persons

1/2 cup margarine (non-hydrogenated vegan type)
1/2 cup sugar, plus
2 tablespoons sugar
1/2 cup molasses, plus
2 tablespoons molasses
3 tablespoons plain soy yogurt
2 tablespoons ground flax seeds, whisked with
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1 1/2 cups white whole wheat flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup soymilk, whisked with
1/4 teaspoon lemon juice
1 cup pecans, coarsely chopped

1
Preheat oven to 350u00b0F.
2
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
3
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, 'til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
4
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
5
Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
6
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
7
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.

532

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 17 ingredients. The key ingredients include: 1/2 cup margarine (non-hydrogenated vegan type), 1/2 cup sugar, plus, 2 tablespoons sugar, 1/2 cup molasses, plus, and more.

Yes, Vegan Pecan Pie Cupcakes 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.

Vegan Pecan Pie Cupcakes

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