-
20
minPrep Time -
18
minCook Time -
38
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:Soy,Wheat
- Seasons:Halloween, All
- Cuisines:American
- Courses:Dessert
Recipe Description
Embrace the flavors of fall with these Pumpkin Spice Latte Cupcakes. Made with real pumpkin and a hint of coffee, these vegan treats are topped with a fluffy espresso frosting, making them irresistible to pumpkin spice lovers.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup plant-based milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- For the frosting:
Steps:
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and instant coffee until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat together the vegan butter, powdered sugar, vanilla extract, and espresso until smooth. If the frosting is too thick, add plant-based milk a tablespoon at a time until the desired consistency is reached.
- Frost the cooled cupcakes and serve.
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