Delicious and Dairy-Free Vegan Pumpkin Cupcakes with a Hint of Coconut

These vegan pumpkin cupcakes are the perfect treat for anyone craving a taste of fall. Made with wholesome ingredients and a hint of coconut, these dairy-free cupcakes are moist, flavorful, and easy to make. Whether you're looking for a dessert to serve at a Halloween party or simply want to enjoy a sweet and spicy treat, these vegan pumpkin cupcakes are sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup coconut milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, mix together the pumpkin puree, coconut milk, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. Once cooled, frost the cupcakes with your favorite vegan frosting or a simple coconut glaze.
9. Serve the cupcakes as is or decorate with shredded coconut or pumpkin seeds for an extra touch of flavor and texture.
10. Enjoy these delicious vegan pumpkin cupcakes with a cup of hot tea or coffee for a delightful autumn treat.

Interesting Facts