Eggless Pumpkin Cupcakes
Move over pumpkin pie! It's time for these eggless pumpkin cupcakes to take over the Thanksgiving table or any other special occasion.
Ingredients
For Cupcakes:
- ¾ cup butter softened
- 2 and ¼ cups granulated sugar
- ½ cup pureed silken tofu
- ½ cup plain yogurt
- 2 and ⅓ cups all-purpose flour
- 1 and ½ cups pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¾ cup buttermilk
For Frosting:
- 8 ounces cream cheese softened
- ½ cup butter softened
- 4 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F/180C for 15 minutes. Line two 12 cups muffin pan with paper liners.
- In a large bowl cream together the butter and granulated sugar until light and fluffy.
- Add plain yogurt, pureed silken tofu and vanilla extract to the mixture and beat well. The mixture will look curdled but that's fine.
- Add the pumpkin puree and beat well again.
- In another bowl stir together the flour, cinnamon, baking powder, salt, baking soda and ground ginger.
- Add the dry flour mix to the creamed mixture alternately with buttermilk, beating after each addition.
- Fill muffin cups three-fourths full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes. Cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely before frosting.
For Frosting:
- In a large bowl, cream together the cream cheese and butter until light and fluffy. Add confectioner's sugar, vanilla and cinnamon and beat well. Frost the cupcakes. Leftovers can be stored in the refrigerator up to a month, if stored carefully in an air tight container.
Notes
- Add up to a tablespoon of pumpkin pie spice with the dry ingredients for the cake if you like the flavor.
- The batter is not sticky but quite wet; more like pancake batter. Don't worry the cupcakes will turn out great. The easy to way to fill the muffin tins will be pouring the batter in a big and heavy zip lock bag, wrap the opening and secure it tightly with an elastic and snip the bottom corner and pipe the batter ¾ths full like you would do for frosting. Otherwise use a ⅓rd cup measure to scoop the dough for each cupcake.
- I was able to get only 21 cupcakes not 24 as mentioned in the original recipe with eggs.
Nutrition
Calories: 375kcal | Carbohydrates: 58g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 263mg | Potassium: 100mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3221IU | Vitamin C: 1mg | Vitamin D: 0.1µg | Calcium: 51mg | Iron: 1mg
