Vegan Pumpkin Cupcakes with Coconut

These delicious pumpkin cupcakes are completely vegan and full of fall flavor; the coconut frosting adds a sweet touch.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 204 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon baking powder
• 1 cup sweetened flaked coconut
• 1 cup unsweetened coconut cream
• 1 tablespoon agave nectar
• 9 ounces pumpkin puree
• 0.5 teaspoon ground nutmeg
• 0.5 cup vegetable oil
• 0.5 teaspoon ground ginger
• 0.5 cup vegan chocolate chips
• 0.75 cup soy milk
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

Step 5

Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

Step 6

Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.