Vegan Pumpkin Cupcakes with Coconut

Vegan Pumpkin Cupcakes with Coconut

by Maria Fuentes 2 years ago
3 (1)
20 minutes
204 kcal
26.3 g carbs
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Description

These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious.

Ingredients
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 9 ounces pumpkin puree
  • ¾ cup soy milk
  • ½ cup vegetable oil
  • 1 tablespoon agave nectar
  • ½ cup vegan chocolate chips
  • 1 cup unsweetened coconut cream
  • 1 teaspoon vanilla extract
  • ½ cup confectioners' sugar
  • 1 cup sweetened flaked coconut
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
  3. 3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
  4. 4. Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
  5. 5. Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  6. 6. Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.
Nutrition Facts
serving: 24 cupcakes
calories: 204 kcal
carbohydrates: 26.3 g
protein: 2.3 g
saturated fat: 5.9 g
sodium: 106.1 mg
fiber: 2 g
sugar: 13.4 g