Vegan Gluten Free Pumpkin Cupcakes Recipes

VEGAN GLUTEN-FREE PUMPKIN CUPCAKES

Vegan Gluten-Free Pumpkin Cupcakes image

Easy fluffy vegan pumpkin cupcakes that are gluten-free, dairy-free, and egg-free! Filled with the pumpkin spice flavour you know and love, these moist, simple, homemade vegan gluten free pumpkin cupcakes can be topped with a pumpkin spice buttercream (recipe included!) or vegan cream cheese frosting. Serve them as a gf Thanksgiving dessert (or on ANY night for dessert!).

Provided by Gwen Leron

Categories Dessert

Time 33m

Number Of Ingredients 13

Ingredients

2 tablespoons ground flax seeds
6 tablespoons water
1 ¾ cups (245g) gluten free flour blend (see important note about flour below)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
½ cup (120ml) oil
1 teaspoon vanilla extract
¾ cup (113g) coconut sugar ((or granulated sugar))
1 cup (240g) unsweetened pumpkin purée ((not pumpkin pie filling))
1 recipe vegan buttercream frosting
1 ½ teaspoons pumpkin pie spice

Steps:

Preheat oven to 350° F (177° C).
Add cupcake liners to your muffin pan and set aside.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a small bowl, mix the oil, vanilla extract, coconut sugar, pumpkin puree, and flax eggs together until blended.
Slowly add the wet mixture to the dry mixture and stir until combined and the mixture becomes a smooth batter.
Using a spoon or a large scoop, divide batter between the 12 cupcake liners.
Bake for 16-18 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean.
Remove from oven and allow cupcakes to cool in pan for a few minutes, remove them, and place them onto a cooling rack.
Allow cupcakes to fully cool before frosting them with the buttercream recipe below.
Prepare one batch of this vegan buttercream frosting.
Add the pumpkin spice to the prepared buttercream and mix until the spice has fully blended into the buttercream.

Nutrition Facts : ServingSize 1 cupcake, Calories 330 kcal, Fat 18 g, SaturatedFat 11.8 g, Sodium 204 mg, Carbohydrate 44 g, Fiber 2.5 g, Sugar 31 g, Protein 2.3 g, UnsaturatedFat 0.7 g

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