Pumpkin Pie Cupcakes (Vegan)

Pumpkin Pie Cupcakes (Vegan) | Millennial-Kitchen.com

1 can pumpkin
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt

1 can full fat coconut milk
2 T maple syrup
1 tsp vanilla beans


  1. Preheat oven to 350.
  2. In a food processor, combine all the cupcake ingredients and blend until smooth.
  3. Spoon the mixture into lined muffin pans. Bake for 20-25 minutes.
  4. Let these cool completely before removing from the muffin liners (put them in the fridge for a few hours)
  5. To make the whip topping, open up your can of coconut milk that has been in the fridge overnight.
  6. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup.
  7. Use the whipping attachment and whip the coconut into a cream.

Reanna Luyster

Reanna is the resident Millennial Mom and animal rights activist. She follows a strict vegan diet for her and her son, Hunter. In her spare time she contributes recipes to #MillennialKitchen and wants to inspire parents around the world.

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