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Vegan Pumpkin Cupcakes with Spiced Icing JacqsG

Written by JacqsG    
 
4.7 (6)
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Pumpkin Cupcakes with Spiced Icing

We had a potluck at work on Friday and I wanted to impress. I knew I wanted to work with pumpkin but I wasn’t sure what to bake! After much research I decided on Vegan Pumpkin Cupcakes with a Spiced “Cream Cheese” Frosting. I tested the cakes a few days before using whole wheat flour… My cupcakes turned into MUFFINS! Oh no! Good thing I had enough regular flour to bake with. When I baked the dozen for work I was so proud. My cakes rose! (Something that is very hard for vegan treats to do). The cream cheese frosting was a tad difficult for me, iI ended up using what felt like a ton of powdered sugar to help it set, but it turned out perfect. Ready to celebrate the holidays?

Find more Pumpkin recipes on Veganbaking.net

Vegan Pumpkin Cupcakes Recipe

For the cupcakes

1 cup canned pumpkin 
3 Tablespoons pure maple syrup 
¾ cup sugar 
⅓ cup coconut oil (or canola), softened 
¼ cup blackstrap molasses 
Chia egg (1 tbsp chia + 3 tbsp water) 
1 ⅔ cups unbleached all-purpose flour 
1 ¼ teaspoons baking soda 
2 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger) 
1 teaspoon sea salt 
1 teaspoon baking powder 
⅛ teaspoon ground cloves 
½ cup toasted chopped walnuts 

For the frosting

8 oz (1 container) vegan cream cheese 
2 Tablespoons vegan butter 
1 teaspoon vanilla 
A LOT of powdered sugar 
2 Tablespoons maple syrup 
1 teaspoon pumpkin pie spice (more to taste) 
 
Sprinkles of cinnamon (for garnish) 
 
1)
Preheat oven to 350F (177C). Line a cupcake pan with cup liners. Toast the walnuts in a frying pan (watch carefully not to burn!) and set aside. Combine the pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Scoop batter into cups (3/4 full), and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan.

2)
While it is baking, make the frosting. In a mixing bowl, whip together vegan cream cheese, vegan butter, vanilla, maple syrup, dashes of pumpkin pie spice. Add the powdered sugar until desired consistency is reached. Frost fully cooled cakes and sprinkle with cinnamon. This recipe makes about 12 Vegan Pumpkin Cupcakes with Spiced Icing.
 

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* Half the applesauce, so 2 TBS will make the perfect amount of batter for 12 cupcakes. To shave chocolate you can either melt dark chocolate down and wait for it to solidify and then shave with a spoon. Or if in a hurry you can shave the squares with a butter knife.
Rating 
 
5.0
Reviewed by Jennifer Dozier June 14, 2013

Fixed healthier version

* Half the applesauce, so 2 TBS will make the perfect amount of batter for 12 cupcakes. To shave chocolate you can either melt dark chocolate down and wait for it to solidify and then shave with a spoon. Or if in a hurry you can shave the squares with a butter knife.

Was this review helpful to you? 
I changed these to make them healthier.

3/4 cup coconut sugar (which has a low-glycemic index. Not a perfect sugar replacement because of the sucrose, but better than refined sugar for sure.
http://authoritynutrition.com/coconut-sugar/)

Coconut oil is controversial so I decided to go with canola oil.
1/4 cup applesauce instead of blackstrip molasses to make it less sugar heavy.
I used egg replacer instead of chia seed just because I was out, works great.
I used whole- wheat pastry flour instead of all purpose white.
I used ground cardamom instead of ginger, because I was out.

Instead of frosting I used shaved dark chocolate as a garnish.

I had a little bit more batter than was needed, but it made a great left-over giant cookie.

Husband approved, and he is used to very traditional baking.
Rating 
 
5.0
Reviewed by Jennifer Dozier June 14, 2013

Modified to be healthier

I changed these to make them healthier.

3/4 cup coconut sugar (which has a low-glycemic index. Not a perfect sugar replacement because of the sucrose, but better than refined sugar for sure.
http://authoritynutrition.com/coconut-sugar/)

Coconut oil is controversial so I decided to go with canola oil.
1/4 cup applesauce instead of blackstrip molasses to make it less sugar heavy.
I used egg replacer instead of chia seed just because I was out, works great.
I used whole- wheat pastry flour instead of all purpose white.
I used ground cardamom instead of ginger, because I was out.

Instead of frosting I used shaved dark chocolate as a garnish.

I had a little bit more batter than was needed, but it made a great left-over giant cookie.

Husband approved, and he is used to very traditional baking.

Was this review helpful to you? 
I brought these in to the restaurant where I work as a taste test for Thanksgiving. My coworkers and bosses loved them and couldn't believe there was no egg!

Please note- my five star rating applies only to the actual cake as I was too lazy to make the frosting.
Also note- I used pumpkin puree from a fresh pumpkin that I roasted and pureed myself. (Rather than the canned stuff.)

And do NOT skip the walnuts. They are SO GOOD in this!!
Rating 
 
5.0
Reviewed by Rebecca November 17, 2012

Restaurant Approved!

I brought these in to the restaurant where I work as a taste test for Thanksgiving. My coworkers and bosses loved them and couldn't believe there was no egg!

Please note- my five star rating applies only to the actual cake as I was too lazy to make the frosting.
Also note- I used pumpkin puree from a fresh pumpkin that I roasted and pureed myself. (Rather than the canned stuff.)

And do NOT skip the walnuts. They are SO GOOD in this!!

Was this review helpful to you? 
These were so delicious. I loved them. My family loved them. My friends loved them. HUGE success. I'm the only one who is a vegan, and no one could even tell the difference between these and non-vegan cupcakes. I even added a little more spices than in the recipes, especially more cinnamon (I LOVE cinnamon). I definitely recommend a little more spice in the frosting to cut the sweetness of the powdered sugar since you need so much of it. I'm so happy I made these though, and I definitely recommend them!
Rating 
 
5.0
Reviewed by Chelsea October 20, 2012

So tasty

These were so delicious. I loved them. My family loved them. My friends loved them. HUGE success. I'm the only one who is a vegan, and no one could even tell the difference between these and non-vegan cupcakes. I even added a little more spices than in the recipes, especially more cinnamon (I LOVE cinnamon). I definitely recommend a little more spice in the frosting to cut the sweetness of the powdered sugar since you need so much of it. I'm so happy I made these though, and I definitely recommend them!

Was this review helpful to you? 
These turned out great. Everyone who tried them loved them, and they couldn't tell it was vegan. I'm definitely making them again!
Rating 
 
4.0
Reviewed by Chelsea September 30, 2012

Great fall treat!

These turned out great. Everyone who tried them loved them, and they couldn't tell it was vegan. I'm definitely making them again!

Was this review helpful to you? 
These cupcakes were awesome. My only criticism was that the cake was a bit heavy and not as light and fluffy as what you would normally expect.

For the icing, I used 1 cup of powdered sugar. It probably could have used a bit more to thicken it up but it was perfect for my tastes; not overly sweet.

I'll definitely make these again!
Rating 
 
4.0
Reviewed by Robert September 29, 2012

Delicious

These cupcakes were awesome. My only criticism was that the cake was a bit heavy and not as light and fluffy as what you would normally expect.

For the icing, I used 1 cup of powdered sugar. It probably could have used a bit more to thicken it up but it was perfect for my tastes; not overly sweet.

I'll definitely make these again!

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