Vegan Pumpkin Pie Cupcakes
Buttery vanilla frosting atop tender pumpkin cupcakes will make any party a hit.
September 29, 2024
These sumptuous, melt-in-your-mouth cupcakes with pure pumpkin, seasonal spices, and a surprise addition of a little vegan mayo combine for an extra-moist party delight.
What you need:
For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg, plus more for dusting
¼ teaspoon baking soda
¼ teaspoon salt
1⅓ cups sugar
½ cup vegetable oil
⅓ cup vegan mayonnaise
1 cup pumpkin purée
For the frosting:
1 cup salted vegan butter, at room temperature
3 cups powdered sugar, sifted
3 tablespoons unsweetened soy or almond milk
1 teaspoon vanilla extract
What you do:
- Preheat oven to 350 degrees and line muffin pan with paper liners. Into a medium bowl, place flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt and whisk to combine. Set aside.
- Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium speed until sugar is dissolved, approximately 4 minutes.
- Slowly add flour mixture to sugar mixture, with mixer on low speed. Divide batter evenly among muffin wells and bake until a knife inserted into a cupcake comes out clean, approximately 25 minutes.
- Let cool in pan 5 minutes, then move to a cooling rack to cool completely, approximately 45 minutes.
- For the frosting, place all ingredients into bowl of an electric mixer and beat on low speed until just combined, approximately 30 seconds. Increase speed to medium-high and beat until light and fluffy, approximately 3 minutes. Frost cooled cupcakes with frosting. Dust with freshly grated nutmeg.
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