Vegan Chocolate Pumpkin Cupcakes

Vegan Chocolate Pumpkin Cupcakes | chocolateandcarrots.com

I teased about these vegan chocolate pumpkin cupcakes on instagram a few weeks ago and I’ve been thinking about them ever since. Actually, I first made the chocolate pumpkins because I just felt like it and decided some vegan cupcakes would be the perfect compliment.

No idea why…just go with it.

Vegan Chocolate Pumpkin Cupcakes | chocolateandcarrots.com

Anyway, it’s been a CrAzY week and I couldn’t be happier of the impending weekend. You know those weeks where you’re constantly playing catch up and you never can get ahead of yourself? That’s been my week.

Thank goodness for to-do lists and beautiful weather to keep me sane…oh and these cupcakes.

This weekend, I’ve mapped out a 8.5 mile run in preparation for a half marathon I want to run in November (even though I’m too cheap to book it…$140 for the two of us!?!…outrageous!). So cheers to that. I’ll be sitting the rest of the weekend. 😉

Vegan Chocolate Pumpkin Cupcakes | chocolateandcarrots.com

Time to celebrate the pending weekend with these vegan chocolate pumpkin cupcakes! Woot!

Yay autumn!

Vegan Chocolate Pumpkin Cupcakes | chocolateandcarrots.com

Vegan Chocolate Pumpkin Cupcakes

adapted from Gimme Some Oven and Choosing Raw

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup refined coconut oil
  • 1 cup coconut sugar
  • 1 cup granulated sugar
  • 1/2 cup almond milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups white whole wheat flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each – ground cloves, nutmeg, and ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegan mini chocolate chips
  • (frosting) 1 (15 ounce) can pumpkin
  • (frosting) 3 tablespoons unsweetened cocoa powder
  • (frosting) 1/4 cup peanut butter
  • (frosting) 1/4 cup honey or maple syrup
  • (frosting) 1 teaspoon ground cinnamon

How-To

  1. Preheat the oven to 350°F.
  2. Line 2 twelve cup muffin pans with liners, spray with olive oil spray.
  3. In a large bowl stir the pumpkin, coconut oil, coconut sugar, granulated sugar, milk and vanilla together.
  4. Sift in the flour, baking powder, baking soda, spices and salt. Pour in the chocolate chips. Gently fold, but be careful to not over stir.
  5. Fill the liners 2/3rds full.
  6. Bake for 20-25 minutes or until a cake tester comes out clean.
  7. Allow the cupcakes to cool for 5 minutes then transfer to a wire rack to cool completely.
  8. While the cupcakes cool, blend all of the frosting ingredients together.
  9. Once the cupcakes are cool, fill a pastry bag with a large round tip with the frosting and decorate as desired.

Note: To make the pumpkin toppers, simply melt some high quality dark chocolate and place the melted chocolate in a pastry bag with a tiny round tip. Draw out the pumpkins onto parchment paper and allow them to harden completely.

Note: I’ve never used vegan chocolate chips to make the chocolate pumpkin toppers, so I’m not sure how well they melt. 

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20 comments

  1. Hi Caroline! I just found your blog tonight! What a pleasure! I’m eager to read more of your story. I’m a new mom too…and we had a bout of fertility issues. These cupcakes look delicious. Thank you for sharing!

    1. Hey Monet! I’m so happy you found me! Congratulations on being a new mom, too. 😀 Isn’t it the best…especially knowing that you worked so hard to have the little person? Thank you for stopping by! 😀 P.S. Your little girl is PRECIOUS!!!!

    1. Thanks Carolyn! I’ve never done it with gluten free flour, but you may be able to try them with the gluten free all purpose flour in substitution for the whole wheat flour. Otherwise, you may want to look at making this one. Happy baking! 😀

  2. Vegan frosting!!!! I’m making these for thanksgiving! I love that they are whole wheat and there is frosting!!! My daughter is dairy and egg free so it’s been nearly impossible to find a frosting recipe! I can’t wait to try it. The cupcakes are in the oven now and the batter tastes so yummy!

      1. They ended up dense and sponge like. I followed the directions as they were posted. Next time. I was very excited to make the frosting but didn’t as the cupcakes ended up as a disappointment. Try try again I guess

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