Tricks + Treats: Vegan Pumpkin Spice Cupcakes by Kaylah

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Hi, it's Kaylah from The Dainty Squid! Today, I'm sharing a recipe for vegan pumpkins spice cupcakes. My fiance is vegan and kind of gets left out of desserts during the holidays, so this recipe is perfect to take along to family get togethers, or just to enjoy at home. They taste like pumpkin pie in cupcake form!  

Vegan Pumpkin Spice Cupcakes

Ingredients:

1/2 cup vegan butter, 1 cup packed dark brown sugar, 1/3 cup granulated sugar, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, egg replacer for 2 eggs, 1/2 cup buttermilk* mixed with 1 teaspoon vanilla and 1 1/4 cup pumpkin puree

*make vegan buttermilk by placing one tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line and let stand for 5 minutes.

Preheat the oven to 350 degrees.

Beat the butter and sugars on medium speed until fluffy (about 5 minutes.)  While that is mixing, sift the flour, baking soda, cinnamon, nutmeg, salt, baking powder, ginger, cloves and pepper in a medium sized bowl. 

Add "eggs" to the butter and sugar and mix thoroughly.  Alternate adding the flour and milk mixtures, beginning and ending with the flour. Mix thoroughly again. Now add in the pumpkin puree and mix until smooth. 

Bake 23-25 minutes. Let cool completely and frost with your favorite buttercream frosting! Makes approximately 22 cupcakes.

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Thank you, Kaylah for the yummy treat recipe! Xxoo. 

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