Description
Delight in these moist and fluffy vegan pumpkin cupcakes, perfectly spiced with pumpkin pie spice and easy to make in one bowl. These cupcakes are a wholesome, dairy-free treat ideal for fall or any time you crave a cozy spice-infused dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Wet Ingredients
- 2 teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoon of canola or vegetable oil
- ¼ cup of pumpkin puree
- 1 cup of water
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a cupcake tin by lining it with silicone or paper baking cups to prevent sticking and ease removal.
- Mix Ingredients: In a large mixing bowl, combine all dry and wet ingredients. Stir thoroughly until the batter is smooth and free of lumps, ensuring even distribution of pumpkin pie spice and baking soda for balanced flavor and rise.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about three-quarters full to allow space for the cupcakes to rise without overflowing.
- Bake: Place the cupcake tin in the oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, the cupcakes are ready.
Notes
- These cupcakes are super moist and fluffy, making them perfect for a one-bowl vegan pumpkin dessert.
- You can customize by adding mix-ins like chopped nuts or dairy-free chocolate chips for added texture and flavor.
- Top with a vegan cream cheese frosting or simple glaze to enhance the spicy pumpkin flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 149 kcal
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
