Introduction: Vegan & Gluten Free Pumpkin Cupcakes
Step 1: Ingredients
2 1/4 cups gluten-free all purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 cup pumpkin puree
1 cup almond milk
1/4 cup refined coconut oil
1 tbs. apple cider vinegar
1 tbs. vanilla extract
Step 2: Making the Batter
Preheat the oven to 350 degrees F, and fill a muffin tin with paper liners (or use cooking spray).
In a large bowl, mix together the dry ingredients.
Melt the coconut oil, and add into a mixing bowl with the other wet ingredients. Mix together until combined.
Add the wet ingredients to the dry ingredients, and mix just until combined. Do not over-mix.
Divide batter into the muffin tin. This recipe makes 12-14 cupcakes. I only had 1 muffin tin, so i made 12 regular cupcakes and about 8 mini cupcakes.
Step 3: Baking & Cooling
In preheated oven, bake cupcakes for 20-25 minutes.
The cupcakes are done if a toothpick comes out clean, and the tops spring back when you *gently* poke them.
Cool them in the pan for 5 minutes, then cool completely on a wire cooling rack.
Step 4: Frosting
1/2 cup vegan butter (room temp.)
6 oz. vegan cream cheese (room temp.)
1 tsp. vanilla
pinch of salt
2-3 cups powdered sugar
Using a handheld mixer, beat the vegan butter until smooth and creamy. Add cream cheese and mix until combined. Add vanilla, salt, and 1 cup powdered sugar, and mix until smooth. Add more powdered sugar 1 cup at a time until you reach the desired sweetness and consistency. I used 2 cups, but feel free to add more if you want sweeter frosting.
Make sure the cupcakes are cool before you frost them. I put them in the freezer for about 10 minutes just to make sure they are completely cool.
Add whatever you want on top! Sprinkles, mini chocolate chips, etc.
I added some crushed up gluten-free graham crackers. This recipe is the one i used for the graham crackers.
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