Disse Veganske græskarmuffins are easy, moist pumpkin cupcakes packed with pumpkin pie spice flavors. Plus, these egg-free pumpkin cupcakes are frosted with the tastiest dairy-free frosting.
When the Fall season starts, it’s time to bake some delicious fall cupcakes to celebrate.
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Veganske græskarmuffins
Ingredienser
- 1 ¼ kop Græskarpuré
- 2 kopper Mel til alle formål - 1 noter
- 1 kop Kokosnød sukker - eller brunt sukker
- ¼ kop Sojamælk - eller mælk uden mælk efter eget valg, ved stuetemperatur
- 1 spiseskefuld Æble cider eddike - eller citronsaft eller hvid eddike
- 1 spiseskefuld Hørfrø
- 3 spiseskefulde Lunkent vand
- ¼ kop Vegetabilsk olie - Jeg brugte avocadoolie
- 1 ¼ teske Bagepulver
- ½ teske Bagepulver
- ¼ teske Salt
- 1 teske Vanille ekstrakt
- 1 ½ teske Græskartærtekrydderier
- 1 teske Kanel
Vegansk cupcake-frosting
- 2 batches Vegansk vanilje cupcake frosting
Instruktioner
- Forvarm ovnen til 180 °C, og beklæd en muffinform med 12 huller med papirforme. Sæt til side.
- In a bowl, stir soy milk, pumpkin puree, oil, vanilla extract, and vinegar. Set aside.
- In another bowl, make the flax egg, stir ground flaxseed and lukewarm water. Set it aside for 5 minutes.
- In another large mixing bowl, whisk flour, coconut sugar, pumpkin pie spices, baking soda, salt, and baking powder for 40 seconds until evenly combined.
- Pour the milk-pumpkin mixture onto the flour as well as the flax egg.
- Stir with a spoon until just combined; don't overmix.
- Fordel dejen jævnt i de 12 cupcakeforme, og fyld dem op til 2/3, ikke mere!
- Bag ved 180 °C på midterste rille i ovnen i 20-23 minutter, eller indtil en tandstik stukket i midten af cupcakesene kommer ren ud.
Glasur
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with two batches of my opskrift på vegansk vaniljefrosting.
Dekoration
- To decorate and make the pumpkin toppers, use a batch of my pumpkin truffle recipe, minus the chocolate shell. Shape a little cylinder and use a toothpick to form marks on the sides. Add a chocolate chip on top to decorate the pumpkin.
- Place the pumpkin on top of the frosted cupcake with a pinch of extra cinnamon if desired.
Noter
Ernæring
Ingredienser og erstatninger
These pumpkin cupcakes are very easy to make using many wholesome ingredients.
- Mel til alle formål – You can also use white spelt flour or white wholewheat. For a gluten-free version, use my Guide til glutenfri konvertering.
- Dåse græskarpuré – This is not a pumpkin pie filling that contains added sugar, and therefore, it’s not made for baking cupcake recipes that already have sugar. You can also use homemade pumpkin puree. I use organic canned pumpkin puree made from 100% from pumpkins with no additives.
- Græskartærtekrydderier – It’s a combination of cinnamon, ginger, nutmeg, allspice, and ground gloves that give the particular flavors to these pumpkin cupcakes.
- Kokosnød sukker or soft brown sugar.
- Malede hørfrø
- Æble cider eddike eller citronsaft.
- Mandelmælk eller enhver mælkefri mælk, du elsker.
- Vegetabilsk olie – You can use light olive oil or melted coconut oil.
- Vand
- Vanille ekstrakt
- Sea Salt
- Bagepulver
- Bagepulver
How To Make Vegan Pumpkin Cupcakes
Most pumpkin cupcakes contain eggs, dairy, and cream cheese on their frosting. Therefore, these vegan pumpkin cupcakes are the best if you are after a plant-based cupcake recipe to celebrate fall.
- In a small bowl, prepare the flax egg by stirring ground flaxseeds and lukewarm water (foto 1). Set it aside for 5 minutes until it reaches an egg-like texture.
- In a large bowl, stir the wet ingredients together: soy milk, apple cider vinegar, pumpkin puree, vanilla extract, and oil (foto 2).
- Meanwhile, in a large bowl, whisk all the dry ingredients together: flour, pumpkin spices, salt, coconut sugar, baking powder, and baking soda (foto 3).
- Next, add the flax egg into the bowl with the liquid ingredients (foto 4) and stir well to combine.
Finally, pour the wet ingredients onto the dry ingredients and, using a spatula, stir to combine and form a thick cupcake batter.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with cupcake liners. Use cooking oil spray to lightly oil the paper cases. Fill each paper liners up to 3/4 of their level (foto 5).
- Bake the vegan cupcakes in the center rack of the oven for 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean (foto 6). Cool down on a cooling rack before frosting. It takes 1-2 hours to cool completely at room temperature.
Frosting and Decoration
For these vegan cupcakes, I am using my vanilla frosting recipe but you can also do my Vegansk chokoladeglasur. I doubled the batch and frosted the cupcakes with a piping bag.
To make the frosting you will need:
- Vegansk smør – softened or a combination of softened vegan butter and vegan cream cheese if you want to make a vegan cream cheese frosting.
- Flormelis
- Mandelmælk, soy milk, or any plant-based milk you love.
- Vanille ekstrakt
In the bowl of a stand mixer, using the paddle attachment or with a hand mixer, beat vegan butter until pale and soft.
Add the powdered sugar, a bit of almond, and vanilla extract. Beat again until creamy and easy to pipe on top of the cupcakes.
You can decorate these cupcakes with the most adorable pumpkin cupcake toppers.
- Jeg brugte min pumpkin truffle recipe without the chocolate shell (foto 1). It’s a very simple recipe that you can make in a few minutes.
- Make small balls of pumpkin truffles (foto 2).
- Then, lightly flatten each ball into oval shapes (foto 2). Finally, use a toothpick to press the sides and form rims all around the oval.
- Top up each little pumpkin decoration with a chocolate chip (foto 4).
Dekorering af cupcakes
Decorate the vegan pumpkin cupcakes with a pinch of pumpkin spices, and add the lovely homemade pumpkin cupcake decor on top. If you don’t have time to prepare the pumpkin decoration, you can add some of the below cupcake toppings. They all taste amazing with pumpkin flakes.
- Chopped nuts like pecans, almonds, or walnuts
- støvregn jordnøddesmørkaramel
- Candied cashews
- Revet kokosnød
Opbevaringsinstruktioner
- Store the vegan pumpkin cupcakes in the fridge for up to 4 days in an airtight container
- Freeze the cupcakes for up to one month in an airtight box.
Homemade Pumpkin Spices
For this recipe I am using ground cinnamon and a blend of store bought pumpkin pie spices. If you don’t have pumpkin spices replace both of these ingredients with the amount of the spices below.
- 3/4 tsk malet ingefær
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teskefuld muskatnød
- 1/2 teaspoon of ground cloves or allspice
Allergibytter
Below are some ingredients substitution ideas if you need them.
- Nøddefri – Byt mandelmælken ud med sojamælk, havremælk eller kokosmælk.
- Sukker fri – A sugar-free crystal sweetener like erythritol or allulose works well.
- Gluten-Free – For en glutenfri version, brug min Guide til glutenfri konvertering. Always remember that gluten-free flour turns vegan baked goods denser and a gummy in the center.
Ofte stillede spørgsmål
Nedenfor er mine svar på dine mest almindelige spørgsmål om denne opskrift.
Yes, you can use cooled, homemade pumpkin puree to bake cupcakes.
To fill mini cupcakes with this cupcake recipe, fill up to halfway.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. The recipe will make 36 mini pumpkin cupcakes.
More Pumpkin Baking Recipes
If you like baking with pumpkin, you’ll love the following recipes:
what is the nutrition count without the frosting?
You can use a nutrition app for this, we can’t provide nutrition panel for each changes.
I don’t use wheat. Could I do this with oat flour or something else?
Unfortunately oat flour will make the cupcakes ultra dense. You can try a ratio of 70% Bob Red Mills all-purpose gluten free flour + 15 % oat flour + 15% almond flour for a gluten-free option.
Very yummy!! We loved them. I will be making them for Thanksgiving.
Hi! What step do you mix the flax egg in?
With the liquid ingredients, I’ve clarified the recipe 😉
Interesting recipe and going to make in my donut pans. Thank you!!!!