When mixing up the ingredients for this pumpkin cupcakes recipe, I realized how lucky I was to have a sister who makes me amazing baking ingredients, like homemade vanilla sugar, vanilla, and poudre douce.
I’m not the baker sister; Steph McVox is. But I do love it. Baking is a stress reliever and I think of the people I love while doing it. My sister, her cakes and scones will spoil you for life. My grandmother, we all have our favourite Frankie baked goods (mine is her shortbread, but I also love her hermit cookies). My aunts, who take after Frankie and bake and decorate beautiful cakes. My mom, whose pies are works of art (here and here). My mother-in-law, who claims to not like baking but bakes delicious bars and cookies. My friends, sister-in-laws and cousins, who bring or bake cookies and cakes when I see them!
I break vegan for these homemade baked goods—and when baking for others I still bake with butter and eggs. This is because I haven’t found many vegan baking recipes I can trust! I’ve made a few muffin recipes but get discouraged by dense and flat muffins—that taste just OK. The need to use up some thawed pumpkin had me thumbing through some cookbooks and I came across this recipe for Oh She Glows High Rise Pumpkin Cupcakes. These cupcakes are a keeper and I’ll use this recipe as a base for other cupcakes. They rise nice and high and the crumb is tender. Not overly sweet, the maple glaze round them out nicely. –bvox
Maple Glazed Pumpkin Cupcakes
- 2 1/4 cups all-purpose flour
- 1/2 cup plus 2 tablespoons sugar (I used Steph McVox’s vanilla sugar for this)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons pumpkin spice blend (or 1/2 tsp nutmeg, 2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/8 tsp ground cloves)
- 1/tsp poudre douce (optional)
- 3/4 cup unsweetened pumpkin purée
- 1 cup unsweetened almond milk
- 1/4 cup pure maple syrup
- 1/4 cup grapeseed oil or refined coconut oil melted (refined has no coconut smell or flavor)
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- Maple glaze (recipe below)
- Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with large nonstick paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices until combined.
- In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
- 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 but this is normal.
- Scoop the batter (I 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.
- Let cool in the pan on a cooling rack for about 10 minutes, then transfer the cupcakes to the rack and let cool completely.
- Drizzle the glaze or frost the cooled cupcakes with maple glaze
- Store in an airtight container in the fridge for up to 5 days.
- 2 tablespoon melted vegan soy free butter (I use Earth Balance)
- 1/4 cup pure maple syrup
- Heaping 1/2 cup or more powdered sugar
- 1/2 teaspoon of vanilla
- pinch of salt