Ingredients
24
24 servings
- •2 cups all-purpose flour
- •1 cup white sugar
- •1 tablespoon baking powder
- •1 pinch salt
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •½ teaspoon ground ginger
- •9 ounces pumpkin puree
- •¾ cup soy milk
- •½ cup vegetable oil (Optional)
- •1 tablespoon agave nectar (Optional)
- •½ cup vegan chocolate chips
- •1 cup unsweetened coconut cream
- •1 teaspoon vanilla extract
- •½ cup confectioners' sugar
- •1 cup sweetened flaked coconut
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 204
- Carbohydrate: 26g
- Fat: 11g
- Fiber: 2g
- Protein: 2g
- Sugar: 13g
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