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Cozy Vegan Pumpkin Cupcakes Recipe with Easy Creamy Spice Frosting

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Moist and tender vegan pumpkin cupcakes topped with a creamy, spiced cashew frosting. Perfect for fall gatherings and made with simple pantry staples.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or gluten-free blend for GF option)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ cup (100g) organic cane sugar or coconut sugar
  • 1 cup (240ml) pumpkin puree (canned or homemade)
  • ½ cup (120ml) unsweetened almond milk or other plant milk
  • ⅓ cup (80ml) neutral oil (light olive oil or avocado oil)
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • For the Creamy Spice Frosting:
  • 1 cup (150g) raw cashews, soaked in hot water for at least 2 hours or overnight
  • ¼ cup (60ml) pure maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 2–4 tbsp water or plant milk (to reach desired frosting consistency)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and sugar until evenly combined.
  3. In a separate large bowl, whisk pumpkin puree, almond milk, oil, apple cider vinegar, and vanilla extract until smooth.
  4. Gradually fold dry ingredients into wet ingredients with a spatula until just combined. Add a splash more almond milk if batter is too stiff. Avoid overmixing.
  5. Divide batter evenly among the 12 liners, filling about 2/3 full.
  6. Bake for 20-24 minutes, checking doneness around 18 minutes with a toothpick. Toothpick should come out clean or with a few moist crumbs.
  7. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Drain soaked cashews and add to a food processor with maple syrup, melted coconut oil, cinnamon, ginger, nutmeg, vanilla, salt, and 2 tablespoons water or plant milk. Blend until smooth and creamy, scraping sides as needed. Add more liquid a tablespoon at a time if needed.
  9. Frost cupcakes generously using a spatula or piping bag. Best enjoyed fresh or chilled.

Notes

Soak cashews for at least 2 hours or overnight for best frosting texture. Use apple cider vinegar to react with baking soda for a tender crumb. Check cupcakes early to avoid overbaking. For nut-free frosting, substitute soaked sunflower seeds. Frost cupcakes only when fully cooled to prevent melting.

Nutrition

Keywords: vegan pumpkin cupcakes, creamy spice frosting, dairy-free dessert, fall dessert, plant-based cupcakes, gluten-free option, easy vegan baking

Find it online: https://blixfood.com/cozy-vegan-pumpkin-cupcakes-recipe-with-easy-creamy-spice-frosting/