Description
These Spiced Vegan Pumpkin Cupcakes are a delightful autumn treat, perfectly moist and flavorful with warming spices like cinnamon, nutmeg, ginger, and cloves. Made without any animal products, they are a great option for vegan bakers seeking a cozy, seasonal dessert that pairs well with dairy-free frosting or enjoyed plain.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for a few minutes to curdle, creating a vegan substitute for buttermilk that adds moisture and helps the cupcakes rise.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients – flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves – until evenly combined.
- Mix Wet Ingredients: In another bowl, beat together the pumpkin puree, vegetable oil, prepared vegan buttermilk, and vanilla extract until smooth to ensure a consistent batter.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them sit in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure not to overmix the batter to keep the cupcakes light and fluffy.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- These cupcakes freeze well; store in an airtight container for up to 2 months.
- You can customize the spices according to your preference for more or less warmth.
