It’s that time of year when cooking with Pumpkin just makes sense. Pumpkin goes really well with chocolate, and this dairy and egg free cupcake is a lovely combination to create a great vegan chocolate pumpkin cupcake. Vegan baking doesn’t need to be complicated; these dairy and egg free cupcakes are simple to make and look lovely when decorated with vegan buttercream.
Free From: Dairy, Soya, Egg
Contains: Gluten, Pacari Drinking Chocolate
Chocolate Pumpkin Cupcakes
Love adding Pumpkin to Chocolate - makes a great, moist vegan chocolate pumpkin cupcake that's perfect for autumn. I used the wonderful Pacari Chocolate in this recipe.
- October 28, 2019
- Print this
Ingredients
- 1.5 cups self-raising flour
- ¼ cup granulated sugar
- 1 tsp baking soda
- 1 tsp cider vinegar
- ½ tsp cinnamon
- 1/3 cup Pacari Drinking Chocolate with Cinnamon
- 1 tsp baking powder
- ½ cup canned Pumpkin
- 1/3 cup non-dairy chocolate drops
- 1 tsp vanilla
- ¾ non-dairy milk (I used Koko)
Directions
- Step 1
- Preheat your oven to 170°C, 350°F and line your muffin tin with cupcake holders so there’s no faffing once the batter is done
- Step 2
- In a large bowl mix flour, sugars, soda, cinnamon, cocoa, baking powder together.
- Step 3
- Add in vinegar, oil, vanilla and pumpkin to the dry ingredients and mix briefly to incorporate
- Step 4
- Add in non – dairy milk and mix until you have a smooth, thick batter
- Step 5
- With a wooden spoon mix in the chocolate drops
- Step 6
- Fill the muffin cases 2/3rds full and bake for about 15 minutes or until a toothpick comes out clean.
- Step 7
- Top with chocolate or vanilla vegan buttercream icing
