gluten free vegan pumpkin spice cupcakes
RECIPE TYPE: cupcakes & cakes
SERVES: 12 cupcakes
pumpkin spice cupcakes
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk
  • 1/3 cup sunflower seed oil (or mild flavor oil)
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
vegan cinnamon buttercream
  • 1/2 cup vegan butter, cold
  • 4 tablespoons organic non-hydrogenated shortening
  • 3 1/2 cups organic powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 2-3 tablespoons So Delicious Dairy Free coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  1. Preheat oven to 350 degrees. Prepare cupcake pan by lining with paper liners.
  2. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, combine the pumpkin puree, coconut milk, oil, brown sugar, sugar, maple syrup and vanilla. Mix until well blended. Add flour mixture and stir for 1 minute.
  4. Evenly divide cupcake batter into prepared cupcake pan. Bake for 17-19 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pans for 5 minutes, then place on cooling rack to cool completely.
  6. To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar, maple syrup, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes, until light and fluffy, about 2 minutes (adding additional creamer if needed).
  7. Place buttercream in pastry bag with large star tip and pipe onto cooled cupcakes.
Recipe by Sarah Bakes Gluten Free at