Vegan Pumpkin Cupcakes with Coconut recipe

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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

Nutrition Info

204 calories
carbohydrate: 26.3 g
cholesterol: : -
fat: 11.3 g
fiber: 2 g
protein: 2.3 g
saturatedFat: 5.9 g
servingSize: -
sodium: 106.1 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 cupcakes

Recipe Note

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

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