Vegan Pumpkin Cupcakes

This is the first time I haven’t had a recipe posted at 8:00am (CT) on a Friday. This one is just a little late. I worked on this recipe the week before I left to go on vacation but I just wasn’t happy with the texture or sweetness of the cupcakes… I may be a little picky but I just can’t post a recipe without being 100% happy with it. I got back home from vacation yesterday and worked on the recipe all day today. I completely remade the recipe, and took new photos (because the cupcakes obviously look different since I remade the whole recipe) today.

I can now honestly say these Vegan Pumpkin Cupcakes are exactly how I wanted them to turn out, texture and all, 100% perfection.

These Vegan Pumpkin Cupcakes are;

Soft

Sweet

Moist

Pumpkiny

&

Topped with a super tasty, creamy, sweet, thick frosting.

I hope you love this cupcake recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Ingredients:

1/2 Cup Unbleached Cake flour

1/2 Cup Organic pure cane sugar

1 Teaspoon Baking powder

1/2 Teaspoon Pumpkin pie spice

1/8 Teaspoon Pink Himalayan Salt (or sea salt)

1/2 Cup Pumpkin purée

1 Tablespoon Coconut oil, melted

1/2 Cup Full fat Coconut Milk

1/2 Teaspoon Vanilla extract

Creamy Vanilla Frosting

1 1/2 Cups Organic Powdered sugar

4 Ounces Plain Vegan cream cheese style spread

1/2 Teaspoon Vanilla Extract

1 Tablespoon Coconut Milk

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Method:

Preheat oven to 350°F

In a small mixing bowl, using a large spoon or rubber spatula, stir the flour, cane sugar, baking powder, pumpkin pie spice, and salt together. Add the pumpkin puree, coconut oil, coconut milk, and vanilla in, stir vigorously to combine.

Line 6 cups of a large muffin pan with parchment cupcake liners, divide the batter evenly, filling cups about 1/4 inch from the tops.

Bake at 350°F for 18-22 minutes or until toothpick comes out clean when poked into center of cupcakes.

Remove pan from oven, let cool at least 5 minutes before removing cupcakes from pan. Transfer cupcakes to a wire cooling rack. Let cupcakes cool completely before frosting.

Creamy Vanilla Frosting; Combine all frosting ingredients in a mixing bowl, using a whisk or hand mixer, whip until creamy and smooth. Frost cooled cupcakes. Top frosted cupcakes with pumpkin seeds if desired.

 

Makes: 6 Large Cupcakes     Prep time: 8-10 minutes     Cook time: 18-22 minutes

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Enjoy!

 

 

 

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3 Comments Add yours

  1. Yum, they look awesome! I’ve been searching for good vegan recipes.

    Liked by 1 person

    1. Thank you! I’m so glad you found my blog, hope you enjoy my recipes!

      Liked by 1 person

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