How to Make Vegan Pumpkin Cupcakes (Recipe & Photos)
It's October 6th, which means we're about five minutes into pumpkin's 15 minutes of annual fame. And while pumpkin edibles, drinkables and wearables (really Bath & Body Works?) are literally everywhere, it's harder to find vegan options, particularly in the dessert department.
Luckily, you're the master of your kitchen appliances, and you can make your own goodies at home. Check out this instructional for how-to whip up moist, delicious pumpkin cupcakes (no animals harmed in the making of these baked goods).
(The recipe used to concoct these delicious creations was adapted from the recipe found at alimentageuse.com.
- 1/3 cup Earth Balance (or other butter substitute)
- 3/4 cup granulated sugar
- 3/4 cup canned pumpkin
- 3 tbsp coconut milk
- 3 tbsp So Delicious pumpkin spice-flavored coconut milk (optional! you could also use any other non-dairy milk)
- 1 tbsp vanilla extract
- 2 tsp pumpkin spice
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 1/4 cup flour
- 1/4 tsp salt
- Pillsbury Creamy Supreme Vanilla frosting
- Orange food coloring
1. Pre-heat the oven to 350 degrees.
2. Cream together the Earth Balance and sugar.
3. Add the canned pumpkin, milk, and vanilla extract. Mix 'em up.
4. Stir in the pumpkin spice, nutmeg, baking powder, flour, and salt.
5. Pour the mixture into lined cupcake pans (bonus points for Halloween-themed cupcake liners!) and fill about 2/3 full.
6. Bake for 18 minutes, or until toothpick poked in the center comes out clean.
7. Then, cool on wire rack before decorating.
(As far as frosting, many of the canned varieties are vegan. I used Pillsbury Creamy Supreme Vanilla. Just add orange food coloring and VOILA, instant Halloween cheer. Healthy? No. Vegan? Yes. You can also make your own frosting, if that's how you roll.)
Halloween characters on toothpicks are entirely optional, of course, but super cute.
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