Shopping Cart

J’TANICALS’ vegan Halloween pumpkin cupcakes

Posted by Julia Wilde on
J’TANICALS’ vegan Halloween pumpkin cupcakes

Yes, it is that time of year again! An excuse to trick-or-treating, carving jack-o-lanterns, festive gatherings, donning costumes, and eating treats. For this Halloween, we thought that you might like to try something new. Something involved with baking and pumpkin. 

Who doesn't love some good cupcakes? Well, this time, we have the ultimate vegan pumpkin cupcakes recipe for you! And the best is: they are J'TANICALS approved. One of our grannys is the genius behind this delicious and healthy-ish dessert. So shh, let's keep it a secret.

What do you need?

Dough:

  • 400g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp Gingerbread Spice
  • 300g granulated sugar
  • 50g brown sugar
  • 110g cup melted coconut oil
  • 55g cup vegetable oil
  • 80g cup soy yogurt
  • 1 can pumpkin puree (425g)
  • ½ tsp salt
  • 3 large fake eggs (powdered egg)

Cream Cheese Frosting:

  • 227g vegan cream cheese
  • 260g powdered sugar
  • 1 tsp vanilla extract
  • Orange food dye (We used red and yellow)

A Guglhupf muffin shape works best, but we used a regular muffin shape.

Recipe for about 16 muffins = 8 cupcakes

How to make your vegan cupcakes

Step 1: 

Mix the flour, salt, spices, and leavening agents (baking powder/soda) into a large bowl. Whisk together and set aside.

Step 2:

Mix the butter and oils together then beat in the yogurt and the fake/powdered eggs. Mix in the dry ingredients alternating with the pumpkin purée and beat until combined.

Step 3:

Fill into forms and bake at 180 °C until centers are set, for about 20 minutes.

Step 4:

Mix together all the ingredients for the cream cheese frosting and mix for 5 min, take 3/4 of the frosting and color it orange, leave the rest white.

Step 5:

Let the cupcakes cool off and cut the bottoms off the cakes (less if you want tall pumpkins, more if you want rounder ones).

Step 6:

Pipe the white cream cheese frosting onto the bottom of one mini cake and sandwich together. Potentially cut something off the sides to achieve a round shape.

Step 7:

Decorate the outside with the orange frosting and set to cool in the fridge for 5-10 min.

Even Coco approved this recipe!

Have fun eating your cupcakes, they will last for about two days in the fridge since cream cheese frosting tends to crystalize rather quickly.

Discover our premium CBD skincare

Cleanse, rejuvenate and protect your sensitive skin in a completely new way