Vegan Pumpkin Cupcakes with Coconut

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/4 teaspoon (1.25g) ground ginger
• 1/2 cup (120ml) unsweetened plant-based milk
• 1/2 cup (120ml) pumpkin puree
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) coconut oil, melted
• 1 tablespoon (15ml) vanilla extract
• 1/4 cup (40g) unsweetened shredded coconut

Preparation Time:

10 minutes

Cooking Time:

15-18 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the plant milk, pumpkin puree, sugar, coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the shredded coconut.
6. Fill the muffin liners 3/4 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool before frosting.

Nutritional Information:

Per cupcake:

• Calories: 220
• Fat: 12g
• Carbohydrates: 30g
• Protein: 3g

Dish Characteristics:

• Soft, moist, and fluffy cupcakes
• Rich pumpkin flavor with a hint of coconut
• Perfect for a vegan or dairy-free diet

User Comments:

• "These cupcakes are so moist and delicious! I love the pumpkin and coconut flavors."
• "I'm so glad I tried this recipe! The cupcakes are perfect for fall."
• "These cupcakes are a healthy and delicious treat that everyone will enjoy."

Special Precautions and Tips:

• Use a pumpkin puree with no added sugars or spices.
• If you don't have coconut oil, you can use another neutral-flavored oil, such as canola oil or vegetable oil.
• If you don't have a muffin tin, you can use a loaf pan and bake for 30-35 minutes.