Description
These Pumpkin Spice Cupcakes with Cream Cheese Frosting (plant-based) offer a soft, flavorful treat infused with cozy autumn spices and topped with a smooth, tangy frosting. This easy-to-make recipe combines natural sweetness and a creamy texture, perfect for celebrations or as a comforting indulgence any time of year.
Ingredients
Scale
Cupcakes
- 1 cup pure pumpkin puree
- 1 teaspoon cinnamon (natural)
- ½ teaspoon nutmeg (natural)
- ½ teaspoon ground ginger (natural)
- ¼ teaspoon ground cloves (natural)
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- ¾ cup cane sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon natural gelling agent
- ¼ teaspoon salt
- ¾ cup plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural vanilla extract
- ½ cup chopped smoked turkey bacon
Frosting
- 1 cup plant-based cream cheese
- 1 ½ cups powdered sugar (natural)
- 1 teaspoon natural vanilla extract
Instructions
- Prepare Your Batter: Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners. In a large bowl, combine the pumpkin puree, plant-based milk, apple cider vinegar, natural vanilla extract, and sugar. Mix well until smooth. In a separate bowl, whisk together the flour (or gluten-free blend), cinnamon, nutmeg, ginger, cloves, baking powder, natural gelling agent, and salt to evenly distribute the dry ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cupcakes tender and light. Fold in the chopped smoked turkey bacon evenly throughout the batter.
- Bake to Perfection: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
- Prepare the Cream Cheese Frosting (Plant-Based): In a mixing bowl, beat the plant-based cream cheese with powdered sugar (natural) and natural vanilla extract until the frosting is smooth, fluffy, and spreadable with soft peaks.
- Frost and Decorate: Use a piping bag or spatula to generously frost the cooled cupcakes. Optionally, sprinkle a dash of cinnamon or chopped nuts on top for added texture and visual appeal.
Notes
- Use room temperature plant-based cream cheese and plant-based milk for smoother batter and frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Test bake times by checking cupcakes a few minutes before the minimum time to prevent drying.
- If frosting is too soft, refrigerate briefly to firm it up before frosting.
- Use fresh spices for the best aroma and flavor depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin spice cupcakes, plant-based cream cheese frosting, dairy-free cupcakes, autumn dessert, gluten-free option
