Vegan Pumpkin Cupcakes with Coconut recipe
All Recipes Fruits and Vegetables Vegetables Squash
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 1 tablespoon agave nectar ½ cup vegan chocolate chips 1 cup unsweetened coconut cream 1 teaspoon vanilla extract ½ cup confectioners' sugar 1 cup sweetened flaked coconut
Nutrition Info
- 204 caloriescarbohydrate: 26.3 gcholesterol: : -fat: 11.3 gfiber: 2 gprotein: 2.3 gsaturatedFat: 5.9 gservingSize: -sodium: 106.1 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Cupcakes with Coconut
Directions
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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.