Vegan Pumpkin Pie Cupcakes

A vegan potluck simply isn’t a potluck with out one thing candy. These luxurious, melt-in-your-mouth cupcakes with pure pumpkin, seasonal spices, and a shock addition of just a little vegan mayo mix for an extra-moist get together delight.

What you want:

For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon floor cinnamon
½ teaspoon floor cloves
½ teaspoon floor ginger
½ teaspoon floor nutmeg, plus extra for dusting
¼ teaspoon baking soda
¼ teaspoon salt
1⅓ cups sugar
½ cup vegetable oil
⅓ cup vegan mayonnaise
1 cup pumpkin purée

For the frosting:
1 cup salted vegan butter, at room temperature
3 cups powdered sugar, sifted
3 tablespoons unsweetened soy or almond milk
1 teaspoon vanilla extract

What you do:

1. Preheat oven to 350 levels and line muffin pan with paper liners.
2. Right into a medium bowl, place flour, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and salt and whisk to mix. Put aside.
3. Into the bowl of a stand mixer, add sugar, oil, vegan mayonnaise, and pumpkin purée and beat on medium velocity till sugar is dissolved, roughly 4 minutes.
4. Slowly add flour combination to sugar combination, with mixer on low velocity. Divide batter evenly amongst muffin wells and bake till a knife inserted right into a cupcake comes out clear, roughly 25 minutes.
5. Let cool in pan for five minutes, then transfer to a cooling rack to chill utterly, roughly 45 minutes.
6. For the frosting, place all components into bowl of an electrical mixer and beat on low velocity till simply mixed, roughly 30 seconds. Improve velocity to medium-high and beat till gentle and fluffy, roughly 3 minutes.
7. Frost cooled cupcakes with frosting. Mud with freshly grated nutmeg.

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