My name is Sarah and this is Keeny Peach... a curated space for vegan and cruelty-free things while leaving behind the stigma that tends to follow vegan lifestyles.

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Vegan Pumpkin Cupcakes w/ Cream Cheese Frosting

Pumpkin cupcakes minus the dairy and eggs

Autumn is my favorite time to experiment with new recipes. Whether it's a new pie recipe or a tofu mousse, I usually find myself baking in the kitchen, and most of the time, failing miserably because finding good vegan recipes that actually work is extremely difficult. Once I finally found the right balance of pumpkin puree and other regular cake ingredients without using egg replacer, I had to share.

Makes 12

What You'll Need:

  • 3/4 cup vegan cane sugar
  • 1/4 cup vegan butter
  • 1 cup pumpkin puree
  • 1/4 cup almond milk
  • 2 tbsp agave nectar
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp clove
  • 1/4 tsp salt

  • 3/4 cup vegan cream cheese
  • 1/2 cup vegan butter
  • 1 tsp vanilla extract
  • 2 1/2 cup powdered sugar
  • pinch of clove and cacao nibs for garnish

What You'll Need To Do:

  • Preheat the oven to 350° F
  • Cream together the butter, sugar, and the vanilla extract
  • Add the pumpkin puree and the almond milk then mix
  • Sift in the rest of the dry ingredients and mix until there are no lumps
  • Line cupcake tin and fill 2/3 full; the batter will be slightly thick
  • Bake for 15 minutes or until fork test comes out clean

  • Cream together the cream cheese, butter, and vanilla in an electric mixer
  • Add the powdered sugar then continue mixing 
  • The consistency should be creamy, but stiff. If too wet, add cream cheese (or a dash of almond milk if you used all your cream cheese). If too dry, add powdered sugar.
  • Spoon into a piping bag then frost
  • Garnish with a sprinkle of clove or cacao nibs (completely optional)
I used Earth Balance vegan butter and Daiya vegan cream cheese.

This may be one of the easiest cupcake recipes I've ever made and because of that, and the amazing taste, these cupcakes are now a new personal favorite. I'm already planning to make these again for Thanksgiving, they were that good.

While taking pictures of these cupcakes, I was burning a Pecan Pie scented candle from Old Soul Artisan and it smelt SO good I had to give a little shout out in this post. Definitely my favorite Autumn scent (aside from the scent of the pumpkin cupcakes)!


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