Frosted Pumpkin Cupcakes

Savor the goodness of these Frosted Pumpkin Cupcakes, a delightful vegan and gluten-free treat that perfectly captures the essence of fall. Moist and spiced with warm pumpkin flavors, each cupcake is topped with a creamy vegan cream cheese frosting, making them a scrumptious addition to any celebration or cozy afternoon snack that everyone can enjoy!

Frosted Pumpkin Cupcakes Recipe

Pumpkin Cupcake Batter Ingredients:

• 1 cup unsweetened oat or almond milk
• 1 cup pumpkin puree
• ⅓ cup melted vegan butter
• 1 cup maple syrup
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• 2 cups all-purpose flour (regular or gluten-free, such as King Arthur Measure for Measure)

For the Cream Cheese Frosting:

• 1 ½ cups powdered sugar
• 4 oz cream cheese (regular or vegan)
• 4 tablespoon softened or melted butter (regular or vegan)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line 14-16 cupcake molds with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, baking powder, baking soda, vanilla extract, and spices. Mix until well combined.
3. Add Dry Ingredients: Gradually stir in the flour until a smooth batter forms. Be careful not to overmix, as this can make the cupcakes dense.
4. Fill Cupcake Molds: Spoon the pumpkin cupcake batter into the lined cupcake wells, filling each about two-thirds full.
5. Bake the Cupcakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the Frosting: While the cupcakes are cooling, use an electric hand mixer or whisk to beat together the powdered sugar, cream cheese, and softened butter until smooth and creamy.
7. Frost and Enjoy: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Enjoy your delicious frosted pumpkin cupcakes!

Storage Tips

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Keep in an airtight container for up to a week.
• For Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting and serving.