Vegan Pumpkin Cupcakes with Coconut
Description
These delicious pumpkin cupcakes are completely vegan and full of fall flavor; the coconut frosting adds a sweet touch.
Ingredients
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2 cups all-purpose flour
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1 cup white sugar
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1 tablespoon baking powder
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1 pinch salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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9 ounces pumpkin puree
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3/4 cup soy milk
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1/2 cup vegetable oil
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1 tablespoon agave nectar
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1/2 cup vegan chocolate chips
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1 cup unsweetened coconut cream
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1 teaspoon vanilla extract
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1/2 cup confectioners' sugar
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1 cup sweetened flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2
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.
3
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.
4
Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
5
Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
6
Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.