Vegan Pumpkin Cupcakes With Cream Cheese Frosting

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Vegan Pumpkin Cupcakes With Cream Cheese Frosting, EASY VEGAN PUMPKIN CUPCAKES WITH PUMPKIN SPICE CREAM CHEESE FROSTING, CHRISSY DICARA, Healthy Pumpkin Cupcakes with Cream Cheese Frosting (Vegan) | The, thebananadiaries, vegan-pumpkin-cupcakes-with-cream-cheese-frosting, The Cake Boutique.

Vegan Pumpkin Cupcakes With Cream Cheese Frosting

Vegan PUMPKIN CUPCAKES that scream FALL! Topped off with a vegan Pumpkin Spice Cream Cheese Frosting, that is a must try for all Pumpkin Lovers 🙂

These SOFT & FLUFFY cupcakes are super fast and easy to make.

Now let’s get into the INGREDIENTS:

2 cups of flour
1 cup of sugar
¾ cup almond or coconut milk
½ cup pumpkin puree
¼ cup olive oil
1 t vanilla extract
1 t pumpkin pie spice
1 t baking powder
¼ t baking soda

For the CREAM CHEESE FROSTING you need:

4 oz vegan butter (room temperature)
4 oz vegan cream cheese (room temperature)
2 cups powder sugar
1 t vanilla extract
1 t pumpkin pie spice

(t = teaspoon)

If you have any questions please feel free to ask in the comments.

I hope you ENJOY this recipe 🙂

Youtube video by CHRISSY DICARA

Make maple pumpkin frosting. Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high. Cut the butter into pieces and add to the bowl of a stand mixer fitted with a paddle blade. Beat on low to medium speed until softened.

Preheat the oven to 350 degrees celcius and line a muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand. Canned pumpkin puree * (pure pumpkin, not pumpkin pie filling) vanilla; Vegan cream cheese frosting. Ingredients ▢ 1 ½ cups (125 g) plain flour, sieved ▢ 2 teaspoon (1. 25 g) baking powder, sieved ▢ ¾ cup (106 g) coconut sugar, or soft brown sugar ▢ 1 tablespoon (15 g). 2 cups[455 g] pumpkin puree. 12 ounces [340 g] (1½ cups) cream cheese, room temperature 1 cup [220g] unsalted butter (2 sticks), room temperature 4 cups [400 g].

Cut the butter into pieces and add to the bowl of a stand mixer fitted with a paddle blade. Beat on low to medium speed until softened. Add the cream cheese and continue. Preheat the oven to 350 degrees celcius and line a muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.

Add the cream cheese and continue. Preheat the oven to 350 degrees celcius and line a muffin tin with cupcake liners.

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Beat on low to medium speed until softened. Add the cream cheese and continue. Preheat the oven to 350 degrees celcius and line a muffin tin with cupcake liners. In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut oil (heated to liquid), and maple syrup. Pour wet ingredients into dry and mix thoroughly by hand.

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