My pumpkin spice cupcakes will fill your kitchen with warmth and autumn vibes!
Check out this recipe yourself and drop me a comment or an email to let me know if you like the vegan pumpkin spice cupcakes better than the traditional ones.
- 2 cups grated pumpkin or butternut squash
- 1 ½ cups sugar1 cup oil of choice (coconut, canola, sunflower)
- 1 cup dairy-free milk (I am using vanilla flavored soya milk)
- 2 cups flour
- 1 pck baking powder (10 g or 2 teaspoons)
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
Heat your oven to around 180 – 200 C or 350 – 380 F. You’ll need a non-stick muffin tray and optionally – paper muffin cases. I am using them since it’s easier to clean up the tray afterwards, but if your tray is non-stick, feel free to skip them.
Grate your pumpkin or butternut squash and mix it lightly with the sugar. Leave aside for a bit until the mixture gets a bit watery. The pumpkin releases a bit of its water content, which helps make the cupcakes light and moist.
Mix your flour with the baking powder, nutmeg and cinnamon. Add the oil and dairy-free milk to the pumpkin/sugar mix and stir well. Now add the wet ingredients to dry and stir lightly. Do not overstir batter and do not use a mixer. When ready, your batter should look like this:
Fill the muffin tray up to ¾, don’t overfill it – the cupcakes need some space to rise when baked. Bake for around 30-40 mins at medium oven or until they’re nice and golden on the outside.
Pro tip! If your batter is not enough to fill an entire tray and some of the spots are empty, pour 2-3 tablespoons of water in them and then put in the oven. This way you’ll prevent the heat from damaging your tray and the cupcakes will be nice and moist.
Did you make this recipe? Show me your photos in the comments below or share with your friends!