Healthy Vegan Pumpkin Cupcakes
User Reviews
5
Healthy Vegan Pumpkin Cupcakes
Description
Healthy Vegan Pumpkin Cupcakes blend pumpkin puree and unsweetened plant milk with almond and oat flours, creating a batter rich in moisture and texture. Warm spices like cinnamon, ginger, nutmeg, and cloves add seasonal depth, while baking powder leavens the cupcakes for a light crumb. Baking at 350°F (176°C) for 22-24 minutes produces cupcakes with a tender center.
The accompanying vegan cream cheese frosting is crafted by blending soft tofu, raw cashews, maple syrup, and vanilla extract until smooth, resulting in a creamy, slightly sweet topping that complements the spiced pumpkin base. Cooling the cupcakes completely before frosting ensures the frosting holds its texture.
These cupcakes suit gatherings or everyday treats for those avoiding animal products. They pair well with tea or coffee and can be stored refrigerated to maintain freshness for several days. Freezing is also an option for longer storage.
To keep the right texture, use superfine almond flour and finely milled oat flour if possible, and ensure baking powder is fresh for the best rise. Properly pressing the tofu to remove excess moisture helps achieve a thick frosting consistency. Let the frosting chill briefly if it becomes too warm during blending.
Ingredients
Wet Ingredients
- 1 cup pumpkin not pumpkin pie filling, puree
- ¾ cup cashew milk or almond milk, unsweetened
- ½ cup maple syrup
Dry Ingredients
- 175 grams almond flour approx. 1 ¾ cup, superfine, blanched
- 150 grams oat flour approx. 1 ¾ cup, fine
- 2.5 teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cloves ground
- 2.5 teaspoons baking powder
- ¼ teaspoon salt sea salt
Vegan Cream Cheese Frosting Ingredients
- 340 grams tofu use GMO free if possible, extra firm, 12 ounce block
- ¼ cup cashew nuts raw
- 5-6 tablespoons maple syrup
- 2 teaspoons vanilla extract pure
Instructions
- Preheat the oven to 350°F/176°C and line a muffin pan with cupcake liners. Set aside.
- Combine the wet ingredients in a large mixing bowl and whisk to combine. Then add all the dry ingredients and mix until no floury bits remain, without overmixing. (Don't worry about a few lumps.)
- Divide your cupcake batter between the 12 muffin tins and bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely before frosting.
- To make the frosting, add all the ingredients to your blender and process until completely smooth, starting with 5 tablespoons of maple syrup. Taste and add another tablespoon of syrup if you prefer it sweeter. Keep in mind not to go overboard, or the frosting will get too thin to pipe.
- If the frosting gets warm as you're blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping your cupcakes.
Notes
- Use a kitchen scale for accurate flour measurements; spoon and level if a scale is unavailable to avoid dense cupcakes.
- For best texture, choose superfine almond flour and fine oat flour rather than coarse flour.
- Ensure baking powder is fresh and active for proper rising.
- If your blender is not powerful, soak cashews in hot water for 30 minutes before making frosting to achieve smoothness.
- Press excess liquid from tofu before blending to prevent thin frosting.
- Chill blended frosting in the freezer for 30 minutes if it warms during blending to firm it up for piping.
- Cool cupcakes completely before frosting to maintain frosting texture.
- Store leftovers in sealed containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234cal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Sodium | 167mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 3179IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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