Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

Home » Dessert » Easy Vegan Pumpkin Cupcakes

Easy Vegan Pumpkin Cupcakes

Jump to Recipe
Oh She Glows Every Day by Angela Liddon
 

Today I’m really excited to be reviewing Angela Liddon‘s newest cookbook, Oh She Glows Every Day + hosting a giveaway!

Angela is a giant in the vegan/plant-based food blogging world for very good reasons: her recipes are all approachable, well-tested, nourishing and full of flavor! OSG Every Day is a reflection of all of these qualities and more, featuring more than 100 recipes made from whole foods. Like her first cookbook, the recipes here are all accessible and creative, and Angela additionally includes a helpful list of kitchen tools and appliances, how to stock your pantry and general kitchen tips and tricks.

Angela Liddon of Oh She Glows
 

Angela offers an array of smoothies, breakfast ideas, salads + soups, filling entrées and cookies + dessert. A “homemade staples” section is also included, where she includes things like basic sauces, how to cook grains and how to press tofu. Whether you are a beginner or a seasoned cook, OSG Every Day will offer something for everyone, every day!

I first made Angela’s High-Rise Pumpkin Cupcakes with Spiced Buttercream Frosting. They were super-easy to make and I loved the balance of rich spices with the sweetness of the buttercream frosting. Even though it’s warm here in Southern California, I could close my eyes and kind of pretend it was fall while they were baking because they smelled so good! Because I loved these cupcakes so much, I’m happy that the nice folks over at Avery Books are not only allowing me to share the recipe here, but are also offering a giveaway of Angela’s book!

To Enter the Giveaway:

1. Simply leave a comment below that includes your favorite Oh She Glows recipe or go-to whole food dish.
2. Share this post, using the social buttons at the very bottom of this post (and just let me know you did in your comment).
3. Hop over to my instagram and tag three friends on this post.

Do one or all to increase your chances of winning! Shipping is limited to US/Canada only. I’ll randomly pick and announce a winner on September 19. Good luck!

The winner of this giveaway is Hil’Lesha, congrats! Thanks to everyone who entered!

High-Rise Pumpkin Cupcakes from Oh She Glows Every Day
 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
High-Rise Pumpkin Cupcakes from Oh She Glows Every Day

HIGH-RISE PUMPKIN CUPCAKES

  • Author: angela liddon
  • Total Time: 50 minutes
  • Yield: 12 cupcakes
  • Diet: Vegan
Print Recipe

Description

These irresistible pumpkin spice cupcakes are amazing in the fall or winter months—but I certainly don’t hesitate to make them in the summer, too! The cupcakes are surprisingly light and fluffy, and if you’re anything like me you might scream with delight when you see how much they rise while they bake. I use white (or light) spelt flour to give these a wonderful, moist, and light texture. If you can’t find any, you can use whole spelt flour in the recipe, but be aware that the cupcakes will be denser (yet still tasty!).

Ingredients

for the cupcakes

  • 2 1/4 cups (550 mL/10 1/2 ounces/ 300 g) white/light spelt flour (see Tip)
  • 1/2 cup (125 mL) plus 2 tablespoons (30 mL) natural cane sugar
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) ground cinnamon
  • 1 1/2 teaspoons (7 mL) freshly grated nutmeg
  • 1/2 teaspoon (2 mL) baking soda
  • 1/2 teaspoon (2 mL) fine sea salt
  • 1/4 teaspoon (1 mL) ground allspice
  • 1/8 teaspoon (0.5 mL) ground cloves
  • 3/4 cup (175 mL) unsweetened pumpkin purée
  • 1 cup (250 mL) unsweetened almond milk
  • 1/4 cup (60 mL) pure maple syrup
  • 1/4 cup (60 mL) grapeseed oil or refined coconut oil, melted (see Tip)
  • 1 tablespoon (15 mL) fresh lemon juice
  • 2 teaspoons (10 mL) pure vanilla extract

for the spiced buttercream frosting

  • 3/4 cup (175 mL) vegan butter (see Tip)
  • 1 1/2 cups (375 mL) confectioners’ sugar, plus more if needed
  • 1 to 3 teaspoons (5 to 15 mL) almond milk, as needed
  • 1/2 teaspoon (2 mL) pure vanilla extract
  • 1/2 teaspoon (2 mL) ground cinnamon, or to taste
  • 1/4 teaspoon (1 mL) freshly grated nutmeg, or to taste
  • Pinch of fine sea salt

Instructions

for the cupcakes

  1. Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with nonstick paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice, and cloves until combined.
  3. In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
  4. Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick (like a muffin batter), but this is normal.
  5. Scoop the batter (I like to use a retractable ice cream scoop) into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back very slowly—when touched. The cupcakes rise beautifully—you might actually scream with joy when you see the beautiful rounded tops!
  6. Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm when you frost them, or the frosting will melt.)

for the spiced buttercream frosting

  1. In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.
  2. Add the sugar, 1 teaspoon (5 mL) of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.

Tip: For the vegan butter, I use soy-free Earth Balance buttery spread. You can use whichever vegan butter you prefer, though.

Make it nut-free: Swap the almond milk for a nut-free milk of your choice, such as coconut milk.

Make it soy-free: Use soy-free vegan butter.

For Double Vanilla Buttercream: Add 1/2 teaspoon (2 mL) pure vanilla bean powder or two seeded vanilla beans and omit the cinnamon and nutmeg.

to finish the cupcakes

  1. Frost the cooled cupcakes with Spiced Buttercream Frosting or Orange-Maple Coconut Whipped Cream. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted cupcakes on a plate and freeze, uncovered. Once the frosting has hardened, remove the cupcakes from the freezer and wrap them individually with plastic wrap. Transfer them to an airtight container and freeze for up to 1 month. To thaw, unwrap the cupcake and place it in the fridge or on the counter until thawed throughout.

Tip: I use grapeseed oil in this cake because it’s neutral, with virtually no flavor. I don’t recommend using a strong-tasting oil like extra-virgin olive oil. If you don’t have grapeseed oil or refined coconut oil (which is also flavorless), you can use melted virgin coconut oil. Just note that the cake will have a light coconut flavor. When using melted coconut oil, make sure the rest of your ingredients are at room temperature to prevent the coconut oil from solidifying.

Make it nut-free: Swap the almond milk for coconut milk or another nut-free milk of your choice.

Make it soy-free: Use soy-free vegan butter for the Spiced Buttercream.

Notes

The buttercream frosting yields 1 ¼ cups (300 ml)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: vegan cupcake, vegan buttercream frosting, pumpkin cupcakes, vegan pumpkin cupcakes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photograph copyright © 2016 by Sandy Nicholson (headshot photo of Angela). Photograph copyright © 2016 by Angela Liddon (cookbook cover photo).

High-Rise Pumpkin Cupcakes from Oh She Glows Every Day
 

 

Oh She Glows Every Day

You may also like:

Salted Tahini Caramels
Taro Root Wontons
Vegan Creme Brulee
Cashew Butter Cups
We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Christeen says

    My favorite recipe I have tried so far is the Thai Peanut Empowered Noodle Bowl! I use Shiritaki noodles for an almost carb-free dish and it is so delicious!

    Reply

  2. Thia says

    Erin, your cupcake porn has me drooling!

    I pinned this post. My user name is Thia*

    And my favorite Oh She Glows recipe is currently the Big Vegan Bowl. So healthy and satisfying.

    Reply

  7. Marisa Iglesias says

    Currently, I can’t get enough of the Oh She Glows Blissful Blueberry Banana Spelt Muffins. The recipe is perfect!

    I shared on Pinterest!

    Reply

  9. Genevieve says

    So hard to pick a favourite Oh She Glows recipe! The one I’ve made the most is probably her creamy avocado pasta – it’s something I hadn’t thought of before and turned out to be so easy and delicious! I’ve also been loving the veggie burgers from her first cookbook this summer 🙂

    Reply

  11. Toni says

    Yummy!! Those cupcakes look so good. I’m going to make them asap.
    I love Angela’s Savoury Oat recipe. It is my favourite thing to make for breaky. So easy & yummy & I can add whatever toppings I like. Which is normally avocado and hummus.. cannot seem to curb my hummus addiction haha.
    Also shared on my Pinterest 🙂

    Reply

  15. Amelia says

    Yum! Those are beautiful. My favorite Oh She Glows recipe from the blog is the 10-Spice Vegetable Soup. Super easy and yummy. Thanks for the opportunity!!
    (I also shared this deliciousness)

    Reply

  19. Trish says

    I have to say the raw almond butter cups. The reason for that is, apart from that they’re amazing, is that those are what made my non-vegan husband a lover of vegan foods! When I made those for the first time a few years ago, my husband rarely ate vegan anything, but when he tried one after begging him to try it, he couldn’t believe how amazing they were. He requests these often, but more importantly, it opened his eyes that vegan food tastes wonderful and now he eats vegan dinners at least 5-6 nights a week! I credit Angela’s almond butter cups for that victory!! Shared on twitter 😉

    Reply

  27. Emisha Sill says

    My husband who is not Vegan was blown away by this recipe: Chocolate Chip Cookie Dough ‘Blizzard’. That is when I knew that her recipes will make non vegan rave for it. Our second favorite to go recipe: Golden Red Lentil Dal with Cilantro-Speckled Basmati. My husband is very hard to please with foods due to his odd textures. If he was able to eat those and LOVE it… that say lot. (thumbs up)

    Reply

  28. susan says

    I can’t remember the name of the specific dish (and am too lazy to get up and look), but I love the pasta one with the creamy tomato sauce.

    Reply

  29. Teslaca says

    One of my favorite recipes from Oh She Glows is the Cauli-power Fettuccine “Alfredo”. It’s a great base recipe to use in all sorts of ways!

    Reply

  32. Sabrina Butkera says

    It’s hard to pick one OSG recipe, but if I have to, I’m going to go with her cauli-power fettucine alfredo. It’s hard to believe it’s made from cauliflower!

    Reply

  33. Krista says

    Oh She Glows is awesome! I make the butternut red lentil curry stew all the time, especially in the fall. It’s a huge hit with my family and was among the first vegan meals that my carnivorous stepkids gobbled up, nearly five years ago and many times since!

    Reply

  35. Ashley Chew says

    My favorite OSG dish is her Lighten Up Protein Power Goddess Bowl! We actually just had it for dinner last night. I like it because it’s easy super healthy & a great way to use up the mass amounts of barley & wheat berries that I stocked up on forever ago!!:)

    Reply

  38. Johnathan says

    I don’t know that I can choose just one favorite Oh She Glows recipe!

    But if I had to name one, I would say the Portobello “Steak” Fajitas!

    Reply

  39. Michelle says

    The Oh She Glows recipes I make the most are 1) tahini dill dressing from dinosaur crunch salad 2) sun-dried tomato, mushroom tofu quiche 3) one bowl double chocolate cookies! All fabulous stuff.

    Reply

  41. A Magical Life says

    My favorite go-to whole foods recipe is my vegan version of curry. I just saute a chopped onion and some red pepper if I have it, then add one can of diced tomatoes, one can of coconut milk, one can of rinsed garbanzo beans, some chopped cooked potato (nuke it for a few minutes if you don’t have any leftover baked) and whatever veggies I have on hand (frozen peas are my kids’ favorites but cauliflower is also great in it). Add a ton of cumin (really, tons), lots of garlic powder, some good shakes of your favorite curry seasoning and a goodly amount of salt, to taste. Heat through and serve on rice. It’s my kids’ favorite meal and it’s also naturally gluten free and free of lots of other common allergens.

    Reply

  72. M DeVito says

    My favourite (and go-to) recipe from “Oh She Glows” is the “15-minute Creamy Avocado Pasta” (on page 172-173), Honestly an amazing and simple, fail-proof vegan pesto! Mmmm!

    PS: I shared this post via Pinterest and on Facebook. 🙂

    Reply

  73. Elise Kerr says

    My favorite are the crispy almond butter cookies! So incredible! And I pinned your post. My Pinterest name is LeaveittoVegan

    Reply

  76. Jo says

    They are all so incredible! But I have to say the recipe that wowed me the most was her “Our Perfect Veggie Burger.” It’s constantly on rotation!

    Reply

  77. Anna C. says

    I’m having a very hard time choosing a recipe out of all the wonder things I’ve been seeing.
    Facebooked, tweeted and pinned.

    Reply

  79. Lolly says

    Love her Chickpea Salad – heck, I love all of her recipes. I don’t think there is one that I haven’t loved.

    Shared on Twitter. (@lollyb65)

    Reply

  83. Yafa says

    I like her 10 spice soup and some savory salads, but the hit of my book group was the vegan pumpkin pie with than incredible nut crust. yum!

    Reply

  85. Emma says

    Favorite OSG recipe is definitely her “Holiday Soup for the Soul”– a year-round favorite I make at least once a month, holiday or not!

    Reply

  87. Tara says

    I’ve probably made the black bean nachos more than any other osg recipe, and they’re delicious, but I honestly love every recipe I’ve tried and my meat- and cheese-loving boyfriend does too. The first cookbook is one of my faves and I’m really excited for this new one, thanks for the contest!

    Reply

  89. Zimri Mendonça says

    One recipe from Oh She Glows that I always come back to is the savory breakfast oats (with lentils). It’s the best when you don’t have a lot of energy & are looking for something quick & savory to make 🙂

    Reply

  91. Andrea says

    Shared!!! This is so lovely. I am just discovering your blog for the first time and it’s wonderful. The recipe I love the most is the vegan caesar salad. She has SO many recipes it’s hard to pick just one.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆