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Vegan Chocolate Pumpkin Cupcakes

Vegan chocolate pumpkin cupcakes with a pumpkin frosting and chocolate pumpkin toppers. Perfect for autumn!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup peanut butter
  • 1/4 cup honey or maple syrup
  • 1 teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F. Line 2 twelve cup muffin pans with liners, spray with olive oil spray.
  2. In a large bowl stir the pumpkin, coconut oil, coconut sugar, granulated sugar, milk and vanilla together.
  3. 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.
  4. Fill the liners 2/3rds full. Bake for 20-25 minutes or until a cake tester comes out clean.
  5. Allow the cupcakes to cool for 5 minutes then transfer to a wire rack to cool completely.
  6. While the cupcakes cool, blend all of the frosting ingredients together.
  7. Once the cupcakes are cool, fill a pastry bag with a large round tip with the frosting and decorate as desired.

Notes

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