Vegan Pumpkin Cupcakes with Coconut

Name: Vegan Pumpkin Cupcakes with Coconut
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
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; 1 teaspoon vanilla extract; 0.5 cup confectioners' sugar; 1 cup sweetened flaked coconut

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These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious.

Recipe by Rita

Published on June 19, 2020

1

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

1 hrs

Servings:

24

Yield:

24 cupcakes

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
9 ounces pumpkin puree
¾ cup soy milk
½ cup vegetable oil (Optional)
1 tablespoon agave nectar (Optional)
½ cup vegan chocolate chips

Frosting:

1 cup unsweetened coconut cream
1 teaspoon vanilla extract
½ cup confectioners' sugar
1 cup sweetened flaked coconut

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
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.
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.
Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

Nutrition Facts (per serving)

204	Calories
11g	Fat
26g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 204
% Daily Value *
Total Fat 11g	14%
Saturated Fat 6g	30%
Sodium 106mg	5%
Total Carbohydrate 26g	10%
Dietary Fiber 2g	7%
Total Sugars 13g
Protein 2g
Vitamin C 1mg	4%
Calcium 43mg	3%
Iron 1mg	6%
Potassium 87mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.