Vegetarian/Vegan

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).

See also: Pumpkin Spice, Candy Corn Frozen Vegan Treats Coming to Whole Foods

(The recipe used to concoct these delicious creations was adapted from the recipe found at alimentageuse.com.

Ingredients

  • 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

Directions

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.



KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. In addition to the Miami New Times, she's written for Live Happy magazine, Paste magazine, Thive magazine, and MindBodyGreen.com. Hannah is also editor-in-chief of LatestVeganNews.com.
Contact: Hannah Sentenac