Deze Vegan pompoen cupcakes 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.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
Vind je dit recept lekker?
Laat een commentaar hieronder of ga naar onze Facebook pagina waar ik op (bijna) alle reacties reageer, onze Instagram pagina ter inspiratie, of onze Pinterest Voor het opslaan van recepten!
Vegan pompoen cupcakes
Ingrediënten
- 1 ¼ cup Pompoen puree
- 2 cups Meel voor alle doeleinden - 1 notes
- 1 cup Kokos suiker - of bruine suiker
- ¼ cup Sojamelk - of plantaardige melk naar keuze, op kamertemperatuur
- 1 eetlepel Appelcider azijn - of citroensap of witte azijn
- 1 eetlepel Lijnzaadmeel
- 3 eetlepels Lauwwarm water
- ¼ cup Plantaardige olie - I used avocado oil
- 1 ¼ theelepel Bakpoeder
- ½ theelepel Bakpoeder
- ¼ theelepel Zout
- 1 theelepel Vanille-extract
- 1 ½ theelepel Pompoentaartkruiden
- 1 theelepel Kaneel
Vegan Cupcake Frosting
- 2 batches Veganistische vanille cupcake glazuur
Instructies
- Preheat the oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Set aside.
- 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.
- Verdeel het beslag gelijkmatig over de 12 cupcakevormpjes en vul ze tot 2/3 vol, niet meer!
- Bak de cupcakes 20-23 minuten op 180°C (350°F) in het midden van de oven, of totdat een tandenstoker die in het midden van de cupcakes wordt gestoken er schoon uitkomt.
Glazuur
- Let it cool down for 5 minutes in the pan, then cool completely on a rack before frosting with two batches of my recept voor veganistische vanilleglazuur.
Decoratie
- 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.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
These pumpkin cupcakes are very easy to make using many wholesome ingredients.
- Meel voor alle doeleinden – You can also use white spelt flour or white wholewheat. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Pompoenpuree uit blik – 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.
- Pompoentaartkruiden – It’s a combination of cinnamon, ginger, nutmeg, allspice, and ground gloves that give the particular flavors to these pumpkin cupcakes.
- Kokos suiker of zachte bruine suiker.
- Gemalen lijnzaad
- Appelcider azijn of citroensap.
- Amandelmelk Of een andere plantaardige melksoort naar keuze.
- Plantaardige olie – You can use light olive oil or melted coconut oil.
- Water
- Vanille-extract
- Zeezout
- Bakpoeder
- Bakpoeder
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.
Glazuur en decoratie
For these vegan cupcakes, I am using my vanilla frosting recipe but you can also do my Vegan chocoladeglazuur. I doubled the batch and frosted the cupcakes with a piping bag.
To make the frosting you will need:
- Vegan Boter – softened or a combination of softened vegan butter and vegan cream cheese if you want to make a vegan cream cheese frosting.
- Poedersuiker
- Amandelmelk, soy milk, or any plant-based milk you love.
- Vanille-extract
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.
- Ik heb mijn 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).
Het versieren van de 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
- Motregen pindakaas-karamel
- Candied cashews
- Geraspte kokos
Opslag instructies
- 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 theelepel gemalen gember
- 1 1/2 teaspoons of ground cinnamon
- 1/2 theelepel gemalen nootmuskaat
- 1/2 teaspoon of ground cloves or allspice
Allergie-uitwisselingen
Below are some ingredients substitution ideas if you need them.
- Zonder Noten – Vervang de amandelmelk door sojamelk, havermelk of kokosmelk.
- Sugar-Free – A sugar-free crystal sweetener like erythritol or allulose works well.
- Glutenvrij – Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten. Always remember that gluten-free flour turns vegan baked goods denser and a gummy in the center.
Veelgestelde Vragen / FAQ
Hieronder vind je mijn antwoorden op de meest gestelde vragen over dit recept.
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!!!!