Soy-Free and Dairy-Free Pumpkin Cupcakes


Mmmm, fluffy cupcakes

For this week’s featured vegetable, I wanted to share a dessert recipe. Ordinarily I would share a meal idea, but this week is an exception since Thanksgiving is coming up!

Pumpkin anything, especially with cinnamon, is insanely good. It’s also fat free, cholesterol-free, sodium-free, and an excellent source of vitamins A and C.

I initially made this for a Halloween-themed dinner with friends:


I modified a recipe I found online so that you wouldn’t have to convert from grams to cups, and made sure all my ingredients were proportional. It was already dairy-free, but I also made it soy-free! (Sadly this is not gluten-free).

Here’s what you need (makes 10 normal cupcakes):


For the cupcakes:

  • 1 1/3 cups of all-purpose flour
  • 1 cup of sugar
  • 2 tsp baking powder.
  • 1/2 tsp baking soda.
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup of almond milk
  • 1/2 cup of pumpkin puree (canned works just fine)
  • 2/3 cup canola or vegetable oil
  • 1/3 cup chopped walnuts
  1. Preheat oven to 350°.
  2. In a large mixing bowl mix together all the dry ingredients (flour, sugar, baking soda, salt, cinnamon and baking powder).
  3. Chop walnuts into small chunks.
  4. Add in the almond milk, pumpkin puree and oil to the dry ingredients mixture.
  5. Mix with your electric whisk/stand mixer. Fold in chopped walnuts.

I also made my own vegan vanilla frosting, which is super easy and very tasty.

All you need is:

  • 1 1/2 cups powdered sugar
  • 1/4 cup vegan butter (I like Earth Balance, Soy-Free)
  • 1/2 tablespoon vanilla extract
  • 2-3 tablespoons water

Use an electric mixer and spread frosting onto cooled cupcakes.