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Vegan Pumpkin Cupcakes Recipe
A vegan version of a classic autumnal recipe, made with fresh pumpkin and autumnal spices.
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 Cupcakes
Calories 218 kcal
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.