Vegan Pumpkin Cupcakes with Coconut
Share recipe
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. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- 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. 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. Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
- 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. 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
Categories