Messy Vegan Baker- Messy Vegan Baker
Vegan Pumpkin Cupcakes
Updated: Nov 19, 2021
I wanted to make cupcakes so I could practice decorating them, and I decided it’s close enough to fall. So I made pumpkin spice cupcakes! (And yes I’m a basic white girl 🤷🏼♀️)
This recipe is based off of who other than Mark Bittman’s How to Bake Everything. You guys really should get his cookbook. It’s fan-freaking-tastic!
But I veganized it and increased the recipe by another half. But this is SO good! You guys should try them!
There are two types of frosting I've used on these bad boys. There's the cream cheese frosting with chocolate decorations and a creamy vanilla frosting. Try them out and. Let me know!
Cupcakes:
(Makes 24)
Ingredients:
2 tbsp ground flaxseed
4 tbsp room temp water
1/3 c non dairy milk
1 tsp lemon juice
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
2 tsp pumpkin pie spice (optional)
2/3 c neutral tasting oil (grape-seed, canola, or corn)
1 1/4 c pumpkin puree
1 c brown sugar
1 c granulated sugar
2 tsp vanilla
Directions:
Heat oven to 350 F
Line cupcake pans with liners or grease them
In a bowl whisk together the ground flaxseeds and water and set aside to gel up
In another bowl, whisk the non diary milk and the lemon juice together and set aside to curdle (who's hungry now? 😜)
In another separate bowl, combine the flour, baking soda, baking powder, salt, and spices, and whisk until well combined
In the mixer bowl (finally, we're getting somewhere!) add the oil, “buttermilk”, “eggs”, pumpkin, vanilla, and the sugars
Mix until well combined
Add the dry ingredients to the wet and mix until everything is just combined
I suggest you tase it and see if you want to add more spices, but that’s up to you
Fill the cupcake tins and bake for about 25 - 30 minutes or until an inserted toothpick comes out clean (If you normally flip the pans half way through baking, flip them after they've baked for 15 or 20 minutes so they don't sink as much)
After about 5 minutes, transfer them onto a cooling wrack and let cool completely
Frost and serve, or you can wrap them in plastic wrap and aluminum foil and freeze until you’re ready to frost (up to a few months)
Cream Cheese Frosting:
Vegan cream cheese:
https://chocolatecoveredkatie.com/vegan-cream-cheese-recipe/
Frosting:
1 lb vegan cream cheese (you’ll have a little cream cheese left over)
1 1/2 sticks vegan butter
3 c powdered sugar
2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger and ground cloves
Directions:
Mix using a stand or hand mixer
Taste, and add more spices or sugar if you deem necessary
Frost the cupcakes
Enjoy!
Creamy Vanilla Frosting: 1 14 oz can full fat coconut milk, chilled
3 tbsp vegan butter, chilled
1 tsp vanilla
5-7 c powdered sugar
Directions:
Put the vegan butter in a mixing bowl and beat until creamy and slightly fluffy
Scoop out the thick creamy part of the coconut milk (you can use the water for another recipe if you want) and whip together until light and fluffy
Add in the vanilla and mix until combined
Add in the powdered sugar a little at a time adding more once the powdered sugar is completely combined
Add as little or much sugar as you want until the frosting is the consistency you want it
Decorate your cupcakes and enjoy!
Chocolate Decoration Ingredients:
1/2 c vegan chocolate (I used Trader Joe’s Belgium Dark Chocolate
1/2 tsp coconut oil
Directions:
Place wax paper onto a baking sheet, preferably without edges
Melt the chocolate and coconut oil in a bowl in the microwave, and let cool (about 20 minutes)
Poke a hole through the corner of a plastic bag with a toothpick
Pour the chocolate into the bag, and zip it up getting rid of all the air
If you have stencils, place them under the wax paper
Trace the lines with the chocolate
Once you have the desired amount, place them in the freezer for at least 10 minutes
Make sure you’re working in a cooler environment when peeling and placing the chocolate decor on top