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0 from 18 votes

Healthy Vegan Pumpkin Cupcakes

These secretly healthy vegan pumpkin cupcakes are made using surprising ingredients to deliver a delicious, yet wholesome dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 12 Cupcakes
Calories: 234 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup unsweetened cashew milk or almond milk
  • ½ cup maple syrup
Dry Ingredients
  • 175 grams superfine blanched almond flour approx. 1 ¾ cup
  • 150 grams fine oat flour approx. 1 ¾ cup
  • 2.5 teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2.5 teaspoons baking powder
  • ¼ teaspoon sea salt
Vegan Cream Cheese Frosting Ingredients
  • 340 grams (12 ounce) block extra firm tofu use GMO free if possible
  • ¼ cup raw cashews
  • 5-6 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F/176°C and line a muffin pan with cupcake liners. Set aside.
  2. 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.)
  3. 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.
  4. 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.
  5. 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

  • Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
  • I recommend using superfine almond flour and fine oat flour for the best texture. I did try these with homemade oat flour as well, and while that works well, a finer oat flour will result in a lighter, more delicate crumb.
  • Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
  • If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
  • Make sure to press your tofu very well to remove excess liquid to prevent your frosting from getting too thin.
  • 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 the frosting onto your cupcakes.
  • Let your cupcakes cool in the muffin pan for at least 20 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
  • These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture. Or freeze in a freezer-safe airtight container for up to 3 months. 

Nutrition Information

Calories 234cal (12%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 10g (15%) Sodium 167mg (7%) Potassium 203mg (6%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 3179IU (64%) Vitamin C 1mg (1%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Cupcakes

Amount Per Serving

Calories 234

% 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.