Vegan Pumpkin Cupcakes With Coconut Recipe

Name: Vegan Pumpkin Cupcakes With Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 1 tablespoon baking powder; 1 pinch salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 9 ounces pumpkin puree; 3/4 cup soy milk; 1/2 cup vegetable oil (optional); 1 tablespoon agave nectar (optional); 1/2 cup vegan chocolate chips; Frosting:; 1 cup unsweetened coconut cream; 1 teaspoon vanilla extract; 1/2 cup confectioners' sugar; 1 cup sweetened flaked coconut

Servings: persons

2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
9 ounces pumpkin puree
3/4 cup soy milk
1/2 cup vegetable oil (optional)
1 tablespoon agave nectar (optional)
1/2 cup vegan chocolate chips
Frosting:
1 cup unsweetened coconut cream
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 cup sweetened flaked coconut

1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
4
Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
5
Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
6
Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

1134

kcal

Calories

Fat

141

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: 2 cups all-purpose flour, 1 cup white sugar, 1 tablespoon baking powder, 1 pinch salt, and more.

Yes, Vegan Pumpkin Cupcakes With Coconut 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 Pumpkin Cupcakes With Coconut

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