Today’s recipe feels like I’m cheating a little bit. When I posted my pumpkin loaf recipe a few weeks ago and discussed my flour choices in that post, I said if I wanted to make a vegan pumpkin cupcakes recipe, I’d use the same recipe but switch to all oat flour… well, that’s basically what this post is. Only I added a cinnamon frosting to these ones. The frosting has a cashew base, so it’s a creamier icing than plain icing would be.
Seasonal Ingredients
The seasonal ingredient today is, of course, pumpkin…again. Yes, Halloween is over, but pumpkin season in the UK doesn’t end until December, so there’s still plenty of time for pumpkin bakes this season.
Nutritional Information
Pumpkin is the only fresh ingredient in this recipe, so it’s not overly rich in vitamins, although it’s high in vitamin A and a source of B2. As the frosting is cashew based, that also adds some extra omegas to the mix. Per pumpkin cupcake, without frosting, this recipe contains 141 calories per cupcake. Nutrition wise, they contain 35% of the RDA of vitamin A, thanks to the pumpkin, and 10% of the RDA of vitamin E. Including the frosting, they contain 5g of protein each.
Vegan Pumpkin Cupcakes Recipe
A vegan version of a classic autumnal recipe, made with fresh pumpkin and autumnal spices. These cupcakes only take 15 minutes to bake, so great for anyone short on time as long as the frosting is prepped in advance.
I made my frosting from cashews, to make the recipe healthier. However, if you’re short on time, you could add the cinnamon and a little vanilla extract to a regular vegan buttercream.
This recipe is gluten free, dairy free, nut free, soy free (other than the frosting) and vegan.
Vegan Pumpkin Cupcakes Recipe
Ingredients
- ¾ cup pumpkin puree
- 1 cup oat flour
- ½ cup golden caster
- 1 flax egg
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅛ cup olive oil
- ½ tbsp vanilla extract
Frosting
- 1 cup cashews soaked for at least 4 hours, preferably overnight.
- ¼ cup vanilla soy milk
- 1 tbsp ground cinnamon
- 2 tbsp icing sugar
Instructions
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Ideally, make the frosting first. Blend together the drained cashews and vanilla soy milk. Then stir in the cinnamon and icing sugar. Then leave the frosting in the fridge to set while you continue making the cupcakes.
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Preheat the oven to 180°C.
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Sift the flour into a mixing bowl and add the sugar, baking powder, cinnamon, nutmeg, ginger and salt and mix together.
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Prepare your flax egg and set aside until it thickens.
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Add in the pumpkin, olive oil, vanilla and flax egg and mix in. The batter will be very thick, don’t worry!
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Line a muffin tray with muffin cases, then transfer the mix from the mixing bowl to the cases. Fill them about ¾ of the way to allow them room to rise.
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Place into the oven and bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Once cooked, remove from the oven and set them aside to cool before frosting.
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To frost, either carefully spoon the frosting on top of the cupcakes, or use a piping bag for more precise placement.
Serve and enjoy!
Recipe Notes
Put peeled and cubed pumpkin in the oven on a baking tray, don’t add any spices or oils, and bake for 30 minutes at 180°C. Let it cool and then purée it in the food processor, or mash by hand.
Calorie information is for the cupcakes, inluding the frosting.
Do you guys like the sound of pumpkin cupcakes, or would you prefer a regular pumpkin loaf? Do you like the idea of a creamier cinnamon frosting?
Until next time,
Sophie
These look delicious!
Great way to go vegan – very seasonal!!! WIll have to try these out this weekend!
this sounds like the perfect treat to bring to a friendsgiving gathering. i really enjoy how you mentioned it was a vegan twist on a classic recipes, you could totally make this to meet all your guests dietary needs which is always great! xx
mich / simplymich.com
These look SO GOOD. I’m here for all the pumpkin pls, I don’t care that Halloween’s over. Also the idea of cashews in the icing really intrigues me… I’m gonna have to try them.
Jas xx
The Vegan Pumpkin Cupcakes look so delicious with the frosting. I can’t believe the frosting is made from cashews. I can’t wait to try it.
I am ~living~ for your pumpkin-themed recipes!!! Yet another one that I have to try out. I think that Friday, now that we’ve finally restocked the groceries :’), I’m gonna spend some time in the kitchen xx
These look amazing! I’m always absolutely living for pumpkin themed recipes because I love the taste so much! X
Kayleigh Zara ✨ http://www.kayleighzaraa.com
Ooh you can’t beat a cupcake! This recipe sounds delicious, with pumpkin being the main ingredient, this recipe definitely has an autumnal feel to it x
Lucy | http://www.lucymary.co.uk
These cupcakes looks absolutely delicious! I’m not vegan, but I have been trying to reduce meat from my diet, so I try to eat vegetarian at least a couple of times a week. I love how recipes like yours can show people that vegan food doesn’t have to be boring, but can be just as good as non vegan! Thanks for the inspiration! 🙂
Ooh, I want to try these
It is definitely still pumpkin season! In my family, we almost make more pumpkin treats for Thanksgiving than Halloween. These look delicious! Thank you for the recipe!
Wow! Those look amazing! I’ve never made frosting from cashews, so I will definitely try them next time. Plus, it’s much healthier right?
Mmm these sound amazing! I don’t think I’ve tried much with pumpkin in but these sound really yummy. Cup cakes are the best and the only things I can really cook! X
I saved this…it sounds so good! I absolutely lobe vegan recipes. I am not a vegan by choice, but I have developed an allergy to egg. I love treats and am so thankful there are many vegan options out there now!
These sound really different and nice! I’ve never actually really tried anything made with pumpkin or pumpkin flavouring before apart from soup, so I’ll have to give these a go before the end of the season!
These look delicious! And sound like a great recipe to make
Yummy! A friend of mine who cooks for a diverse range of people dietarily made a wedding cake from cashews. She swears it was heavenly, and I know myself how good roasted cashews taste just plain. Wonderful idea for the icing. 🙂
I need to make these, the frosting alone makes me want to make them. I can almost smell them, ha. Wonderful :)))) x
It looks delicious!!
Have a great day dear! xx
La ilusión de Nina – http://lailusiondenina.blogspot.com/
Pumpkin in the fall just taste extra good and I like how you created it cupcake style! I’m really impressed with frosting and how it’s not too sweet. One thing that makes or break cake desserts is the frosting, I don’t like it when it’s too sweet. Great recipe idea Sophie!❤️
Natonya | https://justnatonya.wordpress.com
I’m not really a cupcake or cake person but they sound so nice x
Ooh yummy! I love a cupcake so I’ll have to give these a try xx
Tiffany x http://www.foodandotherloves.co.uk
I definitely think I’d opt for the cupcakes over a loaf. I love icing though so something creamier would be fab! These looks lovely though 🙂 x
I love anything pumpkin flavoured so I’d totally devour these x