Alcuni degli Cupcake vegani alla zucca 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.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Cupcake vegani alla zucca
Ingredienti
- 1h XNUMXmin bicchiere Purè di zucca
- 2 tazza Farina XNUMX - note 1
- 1 bicchiere Zucchero Di Cocco - o zucchero di canna
- ¼ bicchiere Latte Di Soia - oppure latte vegetale a scelta, a temperatura ambiente.
- 1 cucchiaio Aceto di sidro di mele - oppure succo di limone o aceto bianco
- 1 cucchiaio Farina di semi di lino
- 3 cucchiai Acqua tiepida
- ¼ bicchiere Olio vegetale - Ho usato l'olio di avocado
- 1h XNUMXmin cucchiaino da tè Lievito in polvere
- ½ cucchiaino da tè Bicarbonato di sodio
- ¼ cucchiaino da tè Sale
- 1 cucchiaino da tè Estratto di vaniglia
- 1 cucchiaino da tè Spezie per torta di zucca
- 1 cucchiaino da tè Cannella
Glassa vegana per cupcake
Istruzioni
- Preriscalda il forno a 180 °C (350 °F) e fodera uno stampo per muffin da 12 fori con pirottini di carta. Metti da parte.
- 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.
- Dividete l'impasto in modo uniforme nei 12 pirottini per cupcake, riempiendoli fino a 2/3, non di più!
- Cuocete a 180 °C (350 °F) sul ripiano centrale del forno per 20-23 minuti o finché uno stuzzicadenti inserito al centro dei cupcake non esce pulito.
Smerigliatura
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with two batches of my ricetta vegana per glassa alla vaniglia.
Decorazione
- 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.
Note
Alimentazione
Ingredienti e sostituzioni
These pumpkin cupcakes are very easy to make using many wholesome ingredients.
- Farina XNUMX – You can also use white spelt flour or white wholewheat. For a gluten-free version, use my guida alla conversione senza glutine.
- Purea di zucca in scatola – 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.
- Spezie per torta di zucca – It’s a combination of cinnamon, ginger, nutmeg, allspice, and ground gloves that give the particular flavors to these pumpkin cupcakes.
- Zucchero Di Cocco o zucchero di canna morbido.
- semi di lino macinati
- Aceto di sidro di mele o succo di limone.
- Latte di mandorla o qualsiasi latte vegetale che preferite.
- Olio vegetale – You can use light olive oil or melted coconut oil.
- Acqua
- Estratto di vaniglia
- Sale marino
- Bicarbonato di sodio
- Lievito in polvere
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.
Glassa e decorazione
For these vegan cupcakes, I am using my vanilla frosting recipe but you can also do my Glassa al cioccolato vegana. I doubled the batch and frosted the cupcakes with a piping bag.
To make the frosting you will need:
- Burro Vegano – softened or a combination of softened vegan butter and vegan cream cheese if you want to make a vegan cream cheese frosting.
- Zucchero a velo
- Latte di mandorla, soy milk, or any plant-based milk you love.
- Estratto di vaniglia
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.
- Ho usato il mio 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).
Decorare i cupcake
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
- Pioggerella caramello al burro di arachidi
- Candied cashews
- Cocco grattugiato
Istruzioni per la conservazione
- 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 cucchiaino di zenzero macinato
- 1 1/2 teaspoons of ground cinnamon
- 1/2 cucchiaino di noce moscata macinata
- 1/2 teaspoon of ground cloves or allspice
Sostituzioni per allergie
Below are some ingredients substitution ideas if you need them.
- Senza noci – Sostituisci il latte di mandorle con latte di soia, latte d'avena o latte di cocco.
- Zucchero-Free – A sugar-free crystal sweetener like erythritol or allulose works well.
- Gluten-Free – Per una versione senza glutine, usa la mia guida alla conversione senza glutine. Always remember that gluten-free flour turns vegan baked goods denser and a gummy in the center.
Domande frequenti
Di seguito trovate le risposte alle domande più frequenti su questa ricetta.
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!!!!