• Messy Vegan Baker

Vegan Pumpkin Spice Cupcakes With Vegan Cinnamon Cream Cheese Frosting

Updated: Oct 29, 2020


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 ;p)

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!








Cupcakes:

(Makes 24)

Ingredients:

2/3 c neutral tasting oil (grape-seed, canola, or corn)

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 tbsp ground flaxseed

6 tbsp room temp water

1 c brown sugar

1 c granulated sugar

1 1/4 c pumpkin

1/3 c non dairy milk

1 tsp lemon juice

2 tsp vanilla

Directions:

Heat oven to 350 F

Line cupcake pans with liners or grease them

In a bowl, combine the ground flaxseeds and water, mix, and set aside

In another bowl, combine the non diary milk and the lemon juice, mix, and set aside

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 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)

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

Mix using a stand or hand mixer

Taste, and add more spices or sugar if you deem necessary

Frost the cupcakes

Enjoy!

For the chocolate decorations:

1/2 c vegan chocolate (I used Trader Joe’s Belgium Dark Chocolate

1/2 tsp coconut oil

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

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