Vegan Pecan Pie Cupcakes
Indulge in the delightful taste of Vegan Pecan Pie Cupcakes, where rich pecans meet a sweet, gooey filling in a moist cupcake. These bite-sized treats are perfect for any occasion, elevating everything from casual gatherings to festive celebrations. With a simple preparation process and an irresistible flavor profile, they’re sure to become a favorite in your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 cup toasted pecans (chopped)
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 2 tbsp flaxseed meal + 6 tbsp water (for egg replacement)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, brown sugar, and salt.
- In another bowl, combine flaxseed meal and water; let sit until thickened. Then mix in almond milk, melted coconut oil, maple syrup, and vanilla.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in chopped pecans and fill each muffin liner about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting or dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in cinnamon or nutmeg. Substitute pecans with walnuts or even add chocolate chips for variety. Store leftovers in an airtight container at room temperature up to three days or refrigerate for up to one week.