Vegan Pumpkin Cupcakes
Make super moist and fluffy, one-bowl vegan pumpkin cupcakes - perfectly spiced with pumpkin pie spice, your choice of mix-ins, plus a decadent frosting or glaze!
Servings: 12 cupcakes
Calories: 149kcal
Equipment
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
- 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 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
- Don’t add too much flour: Otherwise, the cupcakes can become dense and dry. To ensure you aren’t adding too much, fluff up the flour in its bag with a fork, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top.
- Be careful not to over mix: Otherwise, you’ll overwork the gluten and end up with dense and/or gummy bakes.
- Don’t overfill the liners: ¾ full is perfect for these vegan pumpkin cupcakes.
- Leave them to cool: They must be 100% cool before adding frosting/glaze, or it will melt and/or slide right off.
Nutrition
Calories: 149kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 190mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 795IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
