Vegan Pumpkin Cupcakes with Cream Cheese Icing
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1/3 cup vegan butter (like Earth Balance)
3/4 cup white granulated sugar
3/4 cup pumpkin purée
6 tbsp almond milk (or other milk alternative)
1 tbsp vanilla extract
2 tsp pumpkin spice
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt
FOR THE ICING:
1/2 cup dairy-free cream cheese (I used Daiya)
1/2 cup vegan butter
2 cups powdered sugar (add more if you like it sweeter)
1 tsp clear vanilla flavouring (regular vanilla extract is okay too, it just won't be as white)
a pinch of pumpkin spice.
3/4 cup white granulated sugar
3/4 cup pumpkin purée
6 tbsp almond milk (or other milk alternative)
1 tbsp vanilla extract
2 tsp pumpkin spice
2 tsp baking powder
1 1/4 cup flour
1/4 tsp salt
FOR THE ICING:
1/2 cup dairy-free cream cheese (I used Daiya)
1/2 cup vegan butter
2 cups powdered sugar (add more if you like it sweeter)
1 tsp clear vanilla flavouring (regular vanilla extract is okay too, it just won't be as white)
a pinch of pumpkin spice.
Nutritions
Calories
102
Sodium
65mg
2% DV
Fat
4g
6% DV
Protein
0.9g
1% DV
Carbs
14g
5% DV
Fiber
0.2g
0% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 1g 9%
Polysaturated Fat 0.6800000000000002g 4%
Monosaturated Fat 1g 11%
Cholesterol 1mg 0%
Sodium 65mg 2%
Potassium 38mg 1%
Protein 0.9g 1%
% DAILY VALUE*
Total Carbohydrate
Fiber 0.2g 0%
Sugar 10g 21%
Vitamin A 13IU 0%
Vitamin B6 0.18mg 9%
Vitamin C 0.1mg 0%
Calcium 23mg 2%
Iron 0.31000000000000005mg 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
