Mini Vegan Pumpkin Cupcakes!
These Mini Vegan Pumpkin Cupcakes are soft and fluffy! They are a perfect alternative to pumpkin pie for Thanksgiving dinner. The cupcake is light, fluffy, and seasoned with cinnamon and nutmeg. I serve these pumpkin cupcakes with a vanilla coconut whip cream for the perfect pumpkin pie like feeling.
This recipe is made vegan, gluten-free, and refined sugar-free. I use a combination of oat and coconut flour for a naturally gluten-free base, and coconut sugar and maple syrup for natural sweeteners. Feel free to substitute coconut sugar for raw cane sugar or any dry sweetener.
For more pumpkin recipes, try my Mini Pumpkin Pies and Pumpkin Pie Cookies!
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Mini Pumpkin Cupcakes
Ingredients
- 3 flax eggs , (3 tablespoons ground flax + 9 tablespoons water)
- 1 cup pureed pumpkin
- 1/4 cup maple syrup or honey
- 1/4 cup coconut sugar
- 1/2 cup olive oil
- 1/2 cup coconut milk
- 2 teaspoons vanilla
- 4 tablespoons apple cider vinegar
- 2 1/2 cups oat flour , (2 1/2 cups oats ground into a flour)
- 1/2 cup coconut flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Coconut Whip Cream
- Coconut cream from two 400 ml cans of chilled full-fat coconut milk ,the thick white part
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1/2 teaspooon cinnamon
Instructions
- Line 2 mini muffin tins with 42 mini silicone or paper muffin liners and set aside. Alternatively line a regular muffin tin with 20 silicone of paper muffin liners. Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, prepare the flax eggs by adding the ground flax and water and stir until combined. Allow to thicken for 5 minutes.
- Once thickened, add the pumpkin puree, maple syrup, coconut sugar, olive oil, coconut milk, vanilla, and apple cider vinegar. Stir until combined.
- Add the oat flour, coconut flour, baking soda, baking powder, cinnamon, and nutmeg. Stir until combined.
- Scoop the batter evenly into the 42 prepared muffin cups. Bake in the preheated oven for 19-21 minutes, or until slightly golden. If baking regular muffins, bake for 27-29 minutes. Cool completely when done.
- Meanwhile, prepare the coconut whip cream. Scoop the thick, white coconut cream into a small bowl or stand mixer. Add the maple syrup, vanilla, and cinnamon. Whip with a hand held beater or stand mixer until thick. Set in the fridge to chill.
- Once the cupcakes have cooled completely and the whip cream has chilled, pipe or dollop the whip cream onto each cupcake. Enjoy.
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