use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes

Subscribe to our Newsletter
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Dessert

Pumpkin Cupcakes with Creamy Frosting

  • cooktimeCooking time20 min
  • preptimePrep time15 min
  • servingsServingsPortions 12
Dessert
dairy free desserts
creamy
vegan desserts
recipe image Pumpkin Cupcakes with Creamy Frosting
PUMPKIN CUPCAKES:
  • 1 can (15 oz.) pumpkin
  • 1/3 cup canola oil
  • 1/2 cup non-dairy milk
  • 1 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Pumpkin spice
VIOLIFE CREAMY FROSTING:
  • 2 packs Violife Creamy Original
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp non-dairy milk
  1. Preheat oven to 375°F (190°C) and lightly oil cupcake pan.
  2. Whisk pumpkin, canola oil, non-dairy milk, and brown sugar in a bowl.
  3. Sift flour, baking powder, salt, and pumpkin spice over the wet ingredients using a mesh strainer.
  4. Mix dry ingredients into wet ingredients using a wooden spoon or rubber spatula.
  5. Pour cupcake batter into cupcake pan. Fill each cup until it is almost full.
  6. Bake for 20 minutes, or until toothpick inserted in the middle comes out clean.
  7. Beat Violife Creamy Original in a bowl with the sugar, vanilla extract, and non-dairy milk until fluffy.
  8. Decorate cupcakes with the cream cheese frosting.