Vegan Pumpkin Cupcakes With Coconut Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• 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.
• 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.
• Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
• Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.

Steps:

• Whisk together the soy milk and vinegar and set it aside to allow curdling. Add the sugar, oil, vanilla and coconut extracts to the milk mixture and whisk until it's foamy.
• In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients, beating until no large lumps remain.
• Pour into lined cupcake pans, filling cups about 3/4 full. Bake 18-20 minutes and remove when toothpick inserted in center comes out clean. Transfer to a wire rack and allow them to cool completely.

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the brown sugar and coconut oil with an electric hand mixer until smooth.
• Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, vanilla, salt, lemon zest, pumpkin puree, and almond milk, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Fold in the maple syrup and vanilla with a rubber spatula until well combined.
• Fold a piece of tape around the one of the bottom corners of a large zip-top bag. Then cut a ¼ inch slit along one edge of the corner.
• Put the zip-top bag in a tall glass and scoop a good amount of frosting into the bag. Squeeze all of the frosting toward the taped corner of the bag.
• Decorate the cupcakes by frosting small loops resembling petals on top.
• Enjoy!