Ces Cupcakes végétaliens à la citrouille 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.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Cupcakes végétaliens à la citrouille
Ingrédients
- 1 ¼ tasse Purée de citrouille
- 2 tasses Farine tout usage - notes 1
- 1 tasse Sucre de noix de coco - ou sucre roux
- ¼ tasse Lait de soja - ou du lait végétal de votre choix, à température ambiante
- 1 cuillerée à soupe Le vinaigre de cidre - ou du jus de citron ou du vinaigre blanc
- 1 cuillerée à soupe farine de lin
- 3 Cuillères à soupe Eau tiède
- ¼ tasse Huile végétale - J'ai utilisé de l'huile d'avocat
- 1 ¼ cuillère à café La levure chimique
- ½ cuillère à café de bicarbonate alimentaire
- ¼ cuillère à café Le sel
- 1 cuillère à café Extrait de vanille
- 1 ½ cuillère à café Épices pour tarte à la citrouille
- 1 cuillère à café La cannelle
Glaçage végétalien pour cupcakes
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F) et garnissez un moule à muffins de 12 cavités de caissettes en papier. Réservez.
- 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.
- Répartissez la pâte uniformément dans les 12 moules à cupcakes, en les remplissant aux 2/3, pas plus !
- Cuire au four à 180 °C (350 °F) sur la grille du milieu pendant 20 à 23 minutes ou jusqu'à ce qu'un cure-dent inséré au centre des cupcakes en ressorte propre.
Glaçage
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with two batches of my recette de glaçage à la vanille végétalienne.
Décoration
- 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.
Remarques
Alimentation
Ingrédients et substitutions
These pumpkin cupcakes are very easy to make using many wholesome ingredients.
- Farine tout usage – You can also use white spelt flour or white wholewheat. For a gluten-free version, use my guide de conversion sans gluten.
- Purée de citrouille en conserve – 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.
- Épices pour tarte à la citrouille – It’s a combination of cinnamon, ginger, nutmeg, allspice, and ground gloves that give the particular flavors to these pumpkin cupcakes.
- Sucre de noix de coco ou du sucre brun mou.
- Graines de lin moulues
- Le vinaigre de cidre ou du jus de citron.
- Lait d'amande ou tout autre lait végétal que vous aimez.
- Huile végétale – You can use light olive oil or melted coconut oil.
- Eau
- Extrait de vanille
- Sel de mer
- de bicarbonate alimentaire
- La levure chimique
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 (photo 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 (photo 2).
- Meanwhile, in a large bowl, whisk all the dry ingredients together: flour, pumpkin spices, salt, coconut sugar, baking powder, and baking soda (photo 3).
- Next, add the flax egg into the bowl with the liquid ingredients (photo 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 (photo 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 (photo 6). Cool down on a cooling rack before frosting. It takes 1-2 hours to cool completely at room temperature.
Glaçage et décoration
For these vegan cupcakes, I am using my vanilla frosting recipe but you can also do my Glaçage au chocolat végétalien. I doubled the batch and frosted the cupcakes with a piping bag.
To make the frosting you will need:
- Beurre végétalien – softened or a combination of softened vegan butter and vegan cream cheese if you want to make a vegan cream cheese frosting.
- Sucre en poudre
- Lait d'amande, soy milk, or any plant-based milk you love.
- Extrait de vanille
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.
- J'ai utilisé ma pumpkin truffle recipe without the chocolate shell (photo 1). It’s a very simple recipe that you can make in a few minutes.
- Make small balls of pumpkin truffles (photo 2).
- Then, lightly flatten each ball into oval shapes (photo 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 (photo 4).
Décoration des 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
- Bruine caramel au beurre de cacahuète
- Candied cashews
- Noix de coco râpée
Instructions de stockage
- 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 cuillère à café de gingembre moulu
- 1 1/2 teaspoons of ground cinnamon
- 1/2 cuillère à café de muscade moulue
- 1/2 teaspoon of ground cloves or allspice
Échanges d'allergies
Below are some ingredients substitution ideas if you need them.
- Sans noix – Remplacez le lait d'amande par du lait de soja, du lait d'avoine ou du lait de coco.
- Sans sucre – A sugar-free crystal sweetener like erythritol or allulose works well.
- sans gluten – Pour une version sans gluten, utilisez ma guide de conversion sans gluten. Always remember that gluten-free flour turns vegan baked goods denser and a gummy in the center.
Questions fréquemment posées
Vous trouverez ci-dessous mes réponses à vos questions les plus fréquentes concernant cette recette.
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!!!!