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Vegan Pumpkin Chai Cupcakes

Deliciously moist and fluffy vegan cupcakes infused with warm chai spices and pumpkin puree, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 can pumpkin puree Use canned or fresh pumpkin puree.
  • 1 cup unsweetened applesauce Acts as an egg replacer.
  • 1 cup oat or almond milk Choose a brand you like.
  • 2 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 cup sugar Granulated sugar works best.
  • 1 tbsp baking powder Ensure it's fresh for best rise.
  • 1 tsp baking soda Ensure it's fresh for best rise.
  • 1 tsp salt Enhances flavor.
  • 2 tsp chai spice blend Can include cinnamon, ginger, and cardamom.
For the Frosting
  • 1 can coconut cream Chilled overnight for best results.
  • 1 cup powdered sugar Adjust for sweetness.
  • 1 tbsp plant milk Add to achieve desired consistency.
  • 1 tsp chai spices Adjust based on preference.

Method
 

Making the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, mix the pumpkin puree, applesauce, and oat or almond milk.
  3. In another bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, salt, and chai spice blend.
  4. Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the cupcake liners.
  6. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  7. Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Making the Frosting
  1. Scoop the solid part of the chilled coconut cream into a bowl.
  2. Add powdered sugar and plant milk, mixing until smooth.
  3. Stir in chai spices to taste.
Assembling the Cupcakes
  1. Once the cupcakes are completely cool, frost them with the chai frosting.
  2. Decorate as desired and enjoy!

Notes

For best results, do not skip lining the muffin tin. Consider using store-bought frosting if you're short on time.