Vegan Pumpkin Spiced Cupcakes with Maple Frosting (Gluten Free Option)
Soft, moist pumpkin spiced cake topped with super creamy, sweet and lightly salted frosting. These cupcakes are the essence of fall in dessert form!
Servings: 12 - 14 cupcakes
- 1 c. + 3 Tbsp. all-purpose flour (166 g) or Bob's Red Mill gluten free all-purpose flour (190 g)
- 3/4 c. granulated sugar (173 g)
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 3/4 c. canned pumpkin
- 1/3 c. + 1 Tbsp. non-dairy milk (94 ml)
- 1/3 c. + 1 Tb. canola oil (94 ml) organic, if possible, to avoid GMO's
- 3 Tbsp. maple syrup (45 ml)
- 1 Tbsp. apple cider vinegar (15 ml)
- 1 1/2 tsp. vanilla extract
Pumpkin Spiced Cupcakes:
First, some minor prep work: pre-heat your oven to 350°F/177°C. Then, line your cupcake tin with 12 cupcake liners, but have a second tin with a few extra liners on stand-by in case you need it.
In a medium-sized mixing bowl, whisk together the "wet" ingredients. Set aside.
Next, in a small mixing bowl, stir together the "dry" ingredients.
Carefully add your flour mixture to the bowl with the wet ingredients and stir until smooth and all flour is incorporated.
Divide this batter evenly amongst the cupcake liners so each one is only 2/3 full. It's very important not to overfill them, so use the second cupcake tin if needed. Bake cupcakes in your pre-heated oven for 20 - 24 minutes or until a toothpick inserted down the center comes out batter-free. Test a few cupcakes to be sure.
Once cool enough to handle, place cupcakes on a cooling rack.
Using a handheld or stand mixer, whip just the shortening on high speed for 30 seconds.
Next, add the maple syrup, maple extract, vanilla extract, approx. half the powdered sugar, and salt. Mix on medium-high for another 30 seconds.
Lastly, add the second half of the powdered sugar and then mix on medium-high again for about 1 - 2 minutes or until the frosting is light and fluffy.
Once your cupcakes are completely cooled, it's time to frost! Go the old school route and frost your cupcakes with a butter knife, or, get fancy and place the frosting in a piping bag and pipe the frosting on your cupcakes that way (with or without a piping tip!) Both methods will get the job done.
Lastly, carefully dust each cupcake with ground cinnamon. This is optional, of course, but I like doing this because it looks pretty, and because it let's your family and friends know that they have a cinnamon-y delight headed straight for their tastebuds.
- For a gluten free version, use gluten free all-purpose flour in place of regular all purpose flour. For this recipe, I prefer the type that lists garbanzo/chickpea flour as the first ingredient, such as THIS brand. No need to add xanthan gum.
- Only fill your cupcake cups about 2/3 full to avoid overflowing while baking. This is very important!
- Wait until your cupcakes are completely cool before frosting.
- For frosting, try using pastry piping bags and tips for perfect presentation!
- Leftover pumpkin spiced cupcakes will keep well at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Yes, you can freeze cupcakes! If you have extra cupcakes that you'd like to enjoy at a later time, wrap each cupcake individually in a layer of plastic wrap before placing them together in the sealed container or large resealable bag. They can be kept in the freezer like this for 2 to 3 months. Defrost the cupcakes overnight in the fridge, for an hour or two at room temperature, or use the defrost setting on the microwave.
Calories: 367kcal | Carbohydrates: 55g | Protein: 3g | Fat: 23g | Trans Fat: 3g | Sodium: 258mg | Potassium: 83mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2304IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg