Vegan Pumpkin Cupcakes with Coconut The Best Recipes

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Vegan Pumpkin Cupcakes with Coconut

"These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious."

Ingredients :

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 pinch salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 9 ounces pumpkin puree
• 3/4 cup soy milk
• 1/2 cup vegetable oil (optional)
• 1 tablespoon agave nectar (optional)
• 1/2 cup vegan chocolate chips
• Frosting:
• 1 cup unsweetened coconut cream
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar
• 1 cup sweetened flaked coconut

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H

• 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.

Notes :

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