Easy Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting
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Easy Chocolate Pumpkin Cupcakes with Pumpkin Buttercream Frosting

The subtle flavor twist in these easy chocolate pumpkin cupcakes with pumpkin buttercream frosting makes them a holiday favorite. Egg- and dairy-free!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 cupcakes
Calories 301kcal
Author Marjory Pilley

Ingredients

Chocolate Pumpkin Cupcakes

  • 1 1/4 cup unbleached flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup water
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar

Pumpkin Buttercream Frosting

  • 1 cup vegan butter 2 sticks
  • 3 cups confectioners sugar sifted plus up to 1 cup more to attain desired consistency
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons pumpkin puree

Instructions

Chocolate Pumpkin Cupcakes

  • Preheat oven to 350 degrees.
  • Mix dry ingredients together in a bowl.
  • Add wet ingredients to dry mixture and stir well with spoon.
  • Fill cupcake tins 2/3 full.
  • Bake for 25-30 minutes or until top is firm and tooth pick comes out clean.
  • Allow cupcakes to cool for 30 minutes before decorating.

Pumpkin Buttercream Frosting

  • Beat vegan butter with a mixer or beaters for several minutes until butter is light and fluffy.
  • Slowly add confectioners sugar and continue mixing until well blended.
  • Add vanilla and pumpkin puree and thoroughly blend.
  • To stiffen mixture add additional confectioners' sugar.
  • If mixture needs to be thinner, then stir in a few drops of water.

Nutrition

Calories: 301kcal | Carbohydrates: 50g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 209mg | Potassium: 63mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1860IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.5mg