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Pumpkin Cupcakes with Creamy Frosting

  • cooktimeCooking time20 min
  • preptimePrep time15 min
  • servingsServingsPortions 12
dairy free desserts
vegan desserts
recipe image Pumpkin Cupcakes with Creamy Frosting
  • 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
  • 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.