Fluffy and moist vegan pumpkin cupcakes topped with vegan cream cheese frosting, maple syrup, and pecans. This easy to make fall-inspired recipe is perfect as a dessert or snack serve with a cup of tea or coffee.
Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with 12 cupcake liners.
Prepare the flax egg by mixing the milled flaxseed with 2.5 tablespoons water, allow to sit and soak for at least 5 minutes. To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
Add the remaining wet ingredients to a large bowl, along with the prepared flax egg and vegan buttermilk mixture, and set aside. Add all of the dry ingredients to a separate bowl and whisk to make sure everything is evenly mixed. Add the dry ingredients to the wet ingredients and gently fold the mixture. Be careful not to over-mix, a few pockets of the flour are fine.
Distribute the batter amongst the bun cases and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out clean.
Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30-40 minutes.