Vegan Pumpkin Cupcakes
User Reviews
5
Vegan Pumpkin Cupcakes
Description
These Vegan Pumpkin Cupcakes use all-purpose flour, granulated sugar, and pumpkin pie spice to build classic autumn flavors. They rely on baking soda activated by vinegar as the leavening system, creating lightness without eggs. Canola oil and pumpkin puree contribute moisture and a tender crumb, while vanilla extract adds sweetness and aroma.
The batter is mixed until smooth avoiding overmixing to prevent toughness. The cupcakes are baked in lined tins until a toothpick inserted comes out clean, indicating doneness. The texture achieved is moist but not dense, showcasing the pumpkin's moisture content and oil's richness.
They can be cooled completely before adding any frosting or glaze to prevent melting or sliding off. These cupcakes work well as a snack or dessert during fall and winter months and suit vegan dietary preferences.
Measure flour carefully by fluffing and spooning to prevent dense, dry cupcakes. Avoid overmixing to maintain tenderness. Filling liners three-quarters full helps achieve ideal cupcake shape and rise.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar or apple cider vinegar
- ¼ cup canola oil or vegetable oil
- ¼ cup pumpkin puree
- 1 cup of water
Instructions
- Preheat the oven to 350 degrees. Line a cupcake tin with silicone or paper baking cups.
- In a large bowl, mix together all the ingredients until smooth.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
Notes
- Fluff and spoon flour into measuring cup, then level with a knife to avoid dense cupcakes.
- Mix batter gently, avoiding overmixing to prevent tough or gummy texture.
- Fill cupcake liners about three-quarters full for proper rise and shape.
- Allow cupcakes to cool completely before adding frosting or glaze to prevent melting or sliding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 190mg | 8% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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