Vegan Pumpkin Spiced Cupcakes

Vegan Pumpkin Spiced Cupcakes

Pumpkin Spice and all things nice!😍

We just whipped up these tasty Pumpkin Spiced Cupcakes, topped with our scrumptious Dark Chocolate Roasted Chickpeas 🍫

They're super delicious and nutritious, we even added Chickpea flour for extra protein!💪

It's a great way of using up any leftover pumpkin that we all seem to have this time of year (or you can buy it canned). The puree replaces vegan butter in these, packing in some extra vitamins! (To make your own, just peel, seed, dice & steam the pumpkin for 10-15 minutes until soft, then pop it in a blender.)🧡

Vegan Pumpkin Spiced Cupcakes
(Makes 12)

  • 130g Plain flour
  • 130g Chickpea flour
  • 100g Caster sugar
  • 200g Soft light brown sugar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
  • 1/4 tsp Allspice
  • 340g Pumpkin puree
  • 1tsp Vanilla extract
  • 60ml Rapeseed oil
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Aquafaba, whisked until stiff (we used Oggs)


Icing:

  • 375g Icing sugar
  • 75g Vegan butter
  • 1 tsp Vanilla extract
  • 1 tsp Pumpkin pie spice
  • 2 tbsp Plant milk
  • Dark Chocolate Roasted Chickpeas (for decorating - get them here!)


Method:

  • Preheat your oven to 180C
  • Combine the plain flour, chickpea flour, caster sugar, soft light brown sugar, baking soda baking powder, pumpkin spice and salt in a bowl
  • Add your whisked aquafaba, pumpkin puree, vanilla extract, rapeseed oil and apple cider vinegar to the dry ingredients and combine well
  • Place the cupcake cases in a cupcake tray and divide the mixture between the 12 cases. Place the cupcakes in the oven on the middle rack and bake for 20-25 minutes, depending on your oven. When cooked, a toothpick inserted into the centre should come out clean.
  • Cool the cupcakes on a wire rack before icing them
  • Make your vegan buttercream but whisking the vegan butter, pumpkin spice, icing sugar and vanilla extract on a slow speed until you get a sandy consistency. Gradually add your plant based milk until you get the desired consistency
  • Ice your cupcakes using a piping bag or use a teaspoon to spread the buttercream 
  •  Decorate with your BRAVE Dark Chocolate Roasted Chickpeas, crumbling a few over the top too!


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