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Vegan Pumpkin Cupcakes with Coconut

Rated as 3 out of 5 Stars

"These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious."
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1 h servings 179
Original recipe yields 24 servings (24 cupcakes)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
  3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
  4. Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
  5. Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
  6. Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

Nutrition Facts

Per Serving: 179 calories; 9.2 23.5 1.9 0 106 Full nutrition

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My cupcakes turned out good but had troubles with the icing, Apparently I do not know what coconut cream is