• 20
    min
    Prep Time
  • 18
    min
    Cook Time
  • 38
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and instant coffee until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners.
  7. Allow cupcakes to cool completely before frosting.
  8. 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.
  9. Frost the cooled cupcakes and serve.

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Vegor “The scientist”

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