Savour East Ontario – An Eastern Ontario Agri-Food Network Initiative


Pumpkin spice cupcakes with vegan cream cheese frosting


Pumpkin Spice Cupcakes :

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 flax “egg” (1 tablespoon ground flax mixed with 3 tablespoons hot water, set aside for 15 minutes)
  • 1 ½ cups canned pumpkin
  • ¼ cup vegetable oil
  • 1 teaspoon apple cider vinegar

Vegan cream cheese frosting:

  • 1 (150g) Double Crème cashew cheese, softened.
  • ¼ cup vegan butter or vegetable shortening.
  • 1 tablespoon pure maple syrup
  • 1-2 cups powdered sugar, softened


Preheat oven to 350 degrees Celsius and line a muffin tin with cupcake liners. In a large bowl, sift flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In another bowl, whisk together sugars, flax “egg”, canned pumpkin, oil and vinegar. In 2 or 3 batches, add wet ingredients to dry. Mix until smooth. Fill each cupcake tin 2/3 full with cake batter. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

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