Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0

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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Recipe Summary test

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

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  • 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

204 calories; protein 2.3g; carbohydrates 26.3g; fat 11.3g; sodium 106.1mg. Full Nutrition
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