Vegan Pumpkin Spice Breakfast Cupcakes Recipes

VEGAN PUMPKIN SPICE BREAKFAST CUPCAKES

Vegan Pumpkin Spice Breakfast Cupcakes image

These cakes are the perfect breakfast! They are full of healthiness from the pumpkin and avocado! And besides that, they are delicious and full of creamy vegan goodness. No frosting needed!

Provided by Faith

Categories Cupcakes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

nonstick cooking spray
2 medium ripe avocados, peeled and pitted
1 (15 ounce) can pumpkin puree
¾ cup white sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 ½ teaspoons baking powder
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 28.7 g, Fat 5.2 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 197.8 mg, Sugar 14 g

VEGAN PUMPKIN CUPCAKES WITH MAPLE FROSTING RECIPE BY TASTY

Vegan Pumpkin Cupcakes With Maple Frosting Recipe by Tasty image

Here's what you need: organic dark brown sugar, refined coconut oil, all-purpose flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla extract, salt, lemon zest, pumpkin puree, unsweetened almond milk, vegan butter, powdered sugar, maple syrup, vanilla extract

Provided by Rachel Gaewski

Categories Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

¾ cup organic dark brown sugar
¼ cup refined coconut oil, solid
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons pumpkin spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon lemon zest
1 cup pumpkin puree
½ cup unsweetened almond milk
1 ½ cups vegan butter, 3 sticks
2 cups powdered sugar
3 tablespoons maple syrup
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F (180°C).
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
Fold in the maple syrup and vanilla with a rubber spatula until well combined.
Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
Decorate the cupcakes by frosting small loops resembling petals on top.
Enjoy!

Nutrition Facts : Calories 380 calories, Carbohydrate 45 grams, Fat 21 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

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