These soft and moist vegan pumpkin cupcakes are so easy to make and are filled with the warming flavours of pumpkin pie spice. Topped with a generous amount of vegan cream cheese frosting, you’ll love these sweet cupcakes any time of year!
The Australian in me that grew up only eating pumpkin in savoury recipes like pumpkin soup, was very sceptical about pumpkin in cupcakes but let me tell you that if you’re a fan of carrot cake cupcakes or really anything that is equal amounts sweet and spiced, then you’re absolutely going to love these vegan pumpkin cupcakes.
You know that I have recently been obsessed with making delicious vegan desserts using my homemade pumpkin puree and blend of pumpkin pie spices and these are no exception. But what really takes them to that next level is of course the thick topping of vegan cream cheese frosting. It’s the perfect combination of flavours!
Make these cupcakes to serve at your Halloween party or to take to the office for something a bit different for your next team morning tea. And even though they are both egg free and dairy free I guarantee no one will know unless you tell them!
Key Ingredients
These easy vegan pumpkin cupcakes use simple ingredients that are easy to find and you may even have them in your pantry already.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Plain flour – also known as all purpose flour in the US.
- Baking powder – helping our cupcakes rise and become light and fluffy.
- Bicarbonate of soda – also known as baking soda in the US
- Pumpkin pie spice – I am using my homemade pumpkin pie spice blend which is a combination of ground cinnamon, ginger, nutmeg, allspice and cloves. You can use a store bought blend or just substitute with all cinnamon.
- Canola oil – keeps the cupcake soft and moist. You can use any light tasting or neutral vegetable oil.
- White sugar – not only making our cakes sweet but also locking in moisture and keeping the texture super soft.
- Pumpkin puree – I am using my homemade pumpkin puree but you can also use canned pumpkin in this recipe.
- Vanilla extract – to enhance the flavours.
- Dairy free milk – almond milk or oat milk is usually my preference when baking but any dairy free milk including soy milk will work so use your favourite.
Equipment & Tools
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- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Mixing bowls – one for the dry ingredients and one for the wet ingredients.
- Whisk or handheld electric mixer.
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Cooling rack
- Piping bag and piping tip – optional for decorating the cupcakes. I am using my favourite Wilton 1M piping tip which I think is the best for an easy and professional looking piped buttercream finish.
Step-By-Step Instructions
These cupcakes are super simple to make and come together really quickly. This vegan pumpkin cupcake recipe also makes 14 cupcakes which means you’ll either need a second muffin tin for the additional 2 cupcakes or you can just bake them in batches.
Start by whisking together the plain flour, baking powder, bicarbonate of soda, pumpkin pie spice, and salt in a bowl.
Then, in a separate bowl, mix together the canola oil, white sugar, pumpkin puree, vanilla extract, and dairy-free milk until smooth and well combined. You can use a whisk or a handheld electric mixer here.
Gradually add the wet mixture into the dry ingredients, mix until just combined. Don’t overmix as this can lead to a dense and gummy textured cupcake.
Divide the batter evenly among the 14 muffin liners, filling each about ¾ full and bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make a batch of vegan cream cheese frosting or vegan vanilla buttercream frosting and then pipe onto the cooled cupcakes. Top with some roughly chopped pecans for extra crunch if you like.
Storing and Freezing
These cupcakes will keep at room temperature for 2-3 days in a cool dry place. As I live in a hot and humid environment, I prefer to store my cupcakes in an airtight container in the fridge instead, where they will last up to a week.
You can also freeze the cupcakes frosted or unfrosted for up to three months. Allow the cupcakes to thaw at room temperature or overnight in the fridge before serving.
Recipe FAQs
Yes! This amount of batter can be split between 3 6 inch pans to make a little layer cake which is perfect to serve about 6 people.
Yes, store-bought pumpkin puree works perfectly for this recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Yes, you can use a 1:1 gluten-free flour blend in place of the plain flour. Make sure the blend contains xanthan gum for structure, like Bob’s Red Mill.
Absolutely! You can fold in ½ cup of dairy-free chocolate chips, chopped pecans, or walnuts into the batter for extra texture and flavour.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan pumpkin recipes:
Vegan Pumpkin Doughnuts
Vegan Pumpkin Bread
Pumpkin Pie Overnight Oats
Vegan Pumpkin Snickerdoodles
Vegan Pumpkin Cupcakes
Ingredients
- 1 ¾ cups plain flour/all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda/baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup canola oil
- ¾ cup white sugar/granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup dairy free milk
- 1
vegan vanilla buttercream or vegan cream cheese frosting - Pecans chopped
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners, and another with 2 liners.
- In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, pumpkin pie spice, and salt.
- In a separate bowl, mix together the canola oil, white sugar, pumpkin puree, vanilla extract, and dairy-free milk until smooth and well combined.
- Gradually add the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the 14 muffin liners, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, frost the cupcakes with vegan cream cheese frosting or vegan vanilla buttercream. If desired, sprinkle chopped pecans on top of the frosting for extra texture and flavour.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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