Description
Deliciously moist and fluffy vegan pumpkin cupcakes, perfectly spiced with pumpkin pie spice and made with simple pantry ingredients. These cupcakes are easy to prepare in one bowl and baked to perfection, offering a comforting and flavorful treat that’s entirely plant-based.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Wet Ingredients
- 2 teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoon of canola or vegetable oil
- ¼ cup of pumpkin puree
- 1 cup of water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with silicone or paper baking cups to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl, combine all the dry and wet ingredients together. Stir the mixture until the batter is smooth and all ingredients are fully incorporated, ensuring an even texture.
- Fill Cupcake Liners: Pour the batter evenly into each cupcake liner, filling each about three-quarters full to allow room for rising without overflowing.
- Bake: Place the cupcake tin in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.
Notes
- For even moister and fluffier cupcakes, consider adding a vegan frosting or glaze atop the cooled cupcakes.
- Feel free to customize with mix-ins such as chopped nuts or vegan chocolate chips for extra texture and flavor.
- Use pumpkin pie spice to achieve that signature warm and cozy fall flavor.
- Make sure not to overfill cupcake liners to prevent batter overflow during baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 149 kcal
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
