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These cupcakes are the perfect thing to bake if you want your place to smell like warm spices and get in the mood for the upcoming holidays! I love that you can make these guys with minimal tools–no electrical appliances needed so you can bake these just about anywhere where there’s an oven, a large bowl, and a whisk or spoon. They also keep very well and I actually preferred how the cupcakes and coconut milk whipped topping tasted on the second and third day.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon clove
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) vegan butter, melted and cooled
- 4 egg replacers
- 1 can (15 ounces) pumpkin puree
- 2 cans of coconut milk
- 1 tsp of agave nectar (or more if you'd like)
- 1 tsp of ground ginger (optional)
Instructions
For the Cupcakes:
- Preheat the oven to 350F.
- Line the cupcake pan(s) with liners. Set aside.
- In a large mixing bowl, whisk together the melted butter, egg replacers, and sugars together until incorporated.
- To the wet mixture, add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk until all ingredients are well combined.
- Whisk in the pumpkin puree.
- Divide the batter evenly among the liners, filling each about 3/4 full.
- Bake for about 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and let it cool a bit so they are easier to handle. Transfer the cupcakes to a wire rack to cool completely before frosting.
- Open the two cans of coconut milk without tilting or shaking them. Using a spoon, take out the solid parts and transfer to a large bowl. Remove all the solids until you reach the liquid part. Save the liquid for future use.
- Using an electric hand mixer or stand mixer with a whip attachment, whip on medium/high until the cream becomes light, fluffy, and stiff. It took me about 4 minutes to reach the desired consistency.
- Add the agave nectar and ginger. Mix well then taste test it and add more nectar and / or ginger if needed.
- Spoon the whipped cream into the piping bag with a piping tip attached. Pipe swirls of the cream on top of each cupcake.
- Dust the tops lightly with ground cinnamon. I placed the container of cinnamon about 12" above each cupcake. With my index finger I tapped the container firmly, only once each time, to sprinkle the cinnamon on top of the frosting. I did two taps per cupcake to cover most of the cupcake.
- Serve immediately or refrigerate until ready to serve.
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