These Vegan Pumpkin Pie Cupcakes are topped with the best Vegan Cream Cheese Frosting you will ever taste. The perfect dessert to follow your Thanksgiving dinner or anytime.
Imagine the perfect cupcake. Sweet, moist, the perfect texture. The frosting, a bit tart, a bit sweet, melts in your mouth the minute you take a bite. All these things achieved with healthy, plant-based ingredients. Guess what? You have a great imagination! You’ve just described my amazing Vegan Pumpkin Pie Cupcakes with Cream Cheese Frosting.
I spent the last few days revamping and perfecting this recipe. It’s my 3rd attempt and I think I finally got it perfect. I often make recipes at least twice before sharing them on the blog. If I can duplicate my results, then I know you’ll be able to, as well.
The first time making this recipe, I no sooner took them out of the oven than they literally imploded. It was so an “I Love Lucy moment”. I set them down to cool and one by one, they sunk, just like the sun, right into themselves. The 2nd batch came out great, cake-wise, however, I didn’t add enough powdered sugar to the frosting and it didn’t set right. I frosted them ever so beautifully, walked into the other room for a minute, and when I came back, the frosting had slid off the cupcakes. I got so mad I punished myself by eating them all. Not kidding!
Today is a new day. I told myself when I woke up that today was going to be the day I would bake the perfect Vegan Pumpkin Pie Cupcake by golly jeepers, I think I did.
It’s a beautiful day here in the California desert. We are T-minus 4 days and counting until Thanksgiving, 2017. I decided to cook at home this Thanksgiving as I can no longer bear to see a dead bird on the table. The last couple of years being vegan, I went to my mother’s and did the best I could. But this year, I choose not to compromise my principles, not even for family. It really hurts when I see people eating dead animals and I just can’t do it to myself this year.
So it’s all about me, my boyfriend, some tempeh Wellington and a few sides. I’m actually looking forward to it. Thinking maybe we’ll even take a walk through the canyon or up Goat Mountain. Throughout the day, I’ll be photographing my recipes so I’ll have them for next year on the blog. Planning ahead! I like that.
If you choose not to frost these, that’s totally okay. They are so moist and fluffy, they don’t need frosting to make them delicious. I frosted mine because I frost everything, even brownies. Admittedly, I’m the kind of person who takes a two-layer cake apart eating only the frosting off the top and in the middle. What can I say…I’m a frosting freak! Or I freak for frosting. Whatever. You get the point, right?
If you love vegan desserts, don’t forget to check out my Recipes Section. And please remember, this blog is in its infancy. I am continuously trying to improve it and I’m always adding new recipes. If you have a request, feel free to reach out to me and you may see your suggestion in next week’s newsletter.
If you make these vegan cupcakes, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments and constructive criticism are appreciated. I will always answer your queries within 24 hours or less. I’d love to know what you think about these Zucchini Noodles other recipes and the blog, overall. Contact me anytime by email at email@example.com.
- 1/3 cup canola oil
- 1/2 cup sugar in the raw or other vegan white sugar
- 1/2 cup brown sugar firmly packed
- 1 cup organic pumpkin puree
- 1 tsp pure vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 rounded tsp pumpkin pie spice
- 1 tsp ground nutmeg
- 1/2 cup unsweetened vanilla almond milk or other nut milk
- pinch sea salt
- 1/2 cup softened Vegan butter
- 1 8 oz. tub Tofutti Cream Cheese or other vegan cream cheese
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar
- 3-5 cups vegan powdered sugar
- 1-2 tbsp unsweetened vanilla almond milk
- pinch sea salt
- Preheat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners. If you don't have liners, lightly grease with oil.
- Using a stand or hand mixer, mix together oil, sugars, vanilla and pumpkin until well combined. In separate bowl, whisk together flour, baking soda, baking powder, spices and salt. Slowly fold dry ingredients into your batter bowl. Add almond milk as needed until your batter reaches the right consistency. If needed, add water, a little at a time. It should be a little thinner than pudding, but not aat all runny. **Do not over-mix batter.
- Spoon equal amounts of batter into muffin liners. Fill to only 3/4 full to accommodate rise. Cook for 24 to 26 minutes, or until a toothpick gently inserted into middle of cupcake comes out clean. Remove from oven, place on cooling rack and allow to cool inside tin for 10 minutes. Gently remove each cupcake using tweezers to pull up one end of liner and set each cupcake on cooling rack for the remainder of the cooling period. Allow to completely cool before frosting.
- Mix together butter, cream cheese and vanilla until well-blended. Fold in powdered sugar, a little at a time, until your frosting is thick enough. I used all 5 cups in mine but you could probably get away with less. Stick bowl in fridge to chill until your cupcakes are ready to frost. BE CAREFUL NOT TO OVER-MIX YOUR FROSTING.
- Frost each cupcake with piping bag and desired tip or by hand. Place back in fridge to chill for 15 minutes or until ready to serve.