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Vegan Pumpkin Cupcakes with Coconut
Vegan Pumpkin Cupcakes with Coconut
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Vegan pumpkin cupcakes with coconut frosting - a taste of fall in every bite!
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 9 ounces pumpkin puree
  • 0.75 cup soy milk
  • 0.5 cup vegetable oil
  • 1 tablespoon agave nectar
  • 0.5 cup vegan chocolate chips
  • 1 cup unsweetened coconut cream
  • 0.5 cup confectioners' sugar
  • 1 cup sweetened flaked coconut
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two 12-cup muffin tins by greasing them or lining the cups with paper liners.
  • In a large bowl, mix flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until smooth. Create a well in the flour mixture and pour in the pumpkin mixture. Gently stir until the batter comes together, then fold in chocolate chips.
  • Divide the batter evenly among the muffin cups, filling them three-quarters full. Bake in the preheated oven until the tops bounce back when lightly touched, about 18 to 20 minutes.
  • Whisk together coconut cream, vanilla extract, and confectioners' sugar until creamy. Chill before using.
  • Take the cupcakes out of the oven and allow them to cool in the tins for 5 minutes. Then, transfer them to a wire rack to cool completely, which should take about 20 minutes.
  • Ice the chilled cupcakes generously with luscious coconut cream frosting and shower them with a generous blanket of coconut flakes.

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