Easy Pumpkin Cupcakes Vegan Recipe
These moist vegan cupcakes are packed with delicious flavor. Find out how to make this easy pumpkin cupcakes vegan now.
These fluffy, moist pumpkin cupcakes Vegan are autumn’s answer to dessert perfection! Bursting with warm spices and rich pumpkin flavor, they’re surprisingly simple to make and ready in just 45 minutes. Here’s a fun fact: pumpkins are actually fruits, not vegetables, making these cupcakes a sneaky way to add nutrition to your sweet treats!
What makes these special is their incredibly tender crumb that rivals any traditional cupcake, proving that plant-based baking can be just as indulgent. Unlike our popular vegan chocolate chip cookies that take planning ahead, these cupcakes come together quickly with pantry staples. Get ready to fall head-over-heels for these spiced beauties!
What Are Pumpkin Cupcakes Vegan?
Ever wondered why we call them cupcakes when they’re not exactly cups of cake? These delightful individual treats got their name from being originally baked in small cups or ramekins! Our pumpkin cupcakes Vegan are autumn’s love letter to your taste buds – think of them as portable slices of fall magic.
Remember the classic saying, “the way to a person’s heart is through their stomach”? Well, these spiced gems definitely prove that point! Ready to create some kitchen magic?
Why You’ll Love This Pumpkin Cupcakes Vegan Recipe
The Ultimate Fall Comfort Food These pumpkin cupcakes Vegan deliver all the cozy vibes of autumn in one perfect bite. The combination of cinnamon, nutmeg, and ginger creates a symphony of warming spices that’ll make your kitchen smell like a fall wonderland.
Budget-Friendly Homemade Goodness Skip the expensive bakery cupcakes and create these beauties at home for a fraction of the cost. With simple ingredients you likely already have in your pantry, you can whip up a batch of 12 cupcakes for under $5.
Flavor-Packed Ingredients That Shine Rich pumpkin puree provides natural sweetness and moisture, while coconut oil adds a subtle richness. The secret weapon? A touch of vanilla and a hint of maple syrup that elevates these cupcakes from good to absolutely irresistible. If you love our vegan banana bread, you’ll adore how these cupcakes showcase plant-based baking at its finest.
Ready to transform your kitchen into a fall baking paradise? Let’s get started!
How to Make Pumpkin Cupcakes Vegan
Quick Overview
These pumpkin cupcakes Vegan are wonderfully easy to make and deliver incredible flavor in every bite. The secret lies in the perfect balance of spices and the natural moisture from pumpkin puree. What sets them apart is their incredibly soft, fluffy texture that stays moist for days.
Prep Time: 15 minutes
Bake Time: 22-25 minutes
Total Time: 45 minutes
Yield: 12 cupcakes
Key Ingredients for Vegan Pumpkin Cupcakes
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup non-dairy milk (almond or oat work best)
- ⅓ cup melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil. This prevents sticking and makes removal easy.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure there are no lumps and spices are evenly distributed.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together pumpkin puree, non-dairy milk, melted coconut oil, maple syrup, and vanilla extract until smooth. Add apple cider vinegar last and mix quickly – this creates the perfect rise.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture together until just combined. Don’t overmix – a few small lumps are perfectly fine.
Step 5: Fill and Bake
Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Cool Completely
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before frosting – this prevents the frosting from melting.
What to Serve Pumpkin Cupcakes Vegan With
These versatile cupcakes pair beautifully with warm beverages like spiced chai tea, pumpkin spice latte, or classic hot chocolate.
For a dessert spread, serve alongside vegan apple crisp or cinnamon sugar donuts. They’re also delicious with a scoop of vanilla coconut ice cream for an extra indulgent treat.
Consider offering them at fall gatherings with other seasonal favorites like caramel apples or maple cookies for a complete autumn dessert table.
Top Tips for Perfecting Pumpkin Cupcakes Vegan
Don’t Overmix the Batter
Gentle folding is key to tender cupcakes. Overmixing develops the gluten, resulting in tough, dense cupcakes instead of light and fluffy ones.
Use Room Temperature Ingredients
Allow your non-dairy milk and pumpkin puree to come to room temperature before mixing. This helps ingredients blend more easily and creates a smoother batter.
Check for Doneness Properly
Insert a toothpick into the center of a cupcake. It should come out clean or with just a few moist crumbs clinging to it. Overbaking leads to dry cupcakes.
Ingredient Substitutions
Replace all-purpose flour with gluten-free flour blend for celiac-friendly cupcakes. Coconut oil can be substituted with vegetable oil or melted vegan butter. For sugar alternatives, try coconut sugar or date sugar.
Perfect Spice Balance
Adjust spices to your preference – add more cinnamon for warmth or a pinch of cardamom for complexity. Fresh grated nutmeg makes a noticeable difference in flavor depth.
Storing and Reheating Tips
Room Temperature Storage: Store unfrosted cupcakes in an airtight container for up to 3 days. They’ll stay moist and delicious without refrigeration.
Refrigerator Storage: Frosted cupcakes should be stored in the refrigerator in a sealed container for up to 5 days. Bring to room temperature before serving for best flavor.
Freezing Instructions: Wrap individual unfrosted cupcakes in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw at room temperature for 2 hours before serving.
Reheating Tips: For day-old cupcakes, warm them in the microwave for 10-15 seconds to restore softness. Avoid reheating frosted cupcakes as the frosting will melt.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend in a 1:1 ratio. Make sure your blend contains xanthan gum for best results.
What’s the best non-dairy milk to use?
Oat milk and almond milk work exceptionally well, providing neutral flavors that don’t compete with the pumpkin. Avoid very thick coconut milk as it can make the batter too dense.
Can I reduce the sugar content?
Absolutely! You can reduce the sugar by up to ¼ cup and add an extra tablespoon of maple syrup for sweetness. The cupcakes will be slightly less sweet but still delicious.
How do I know when my cupcakes are perfectly done?
The tops should spring back lightly when touched, and a toothpick inserted in the center should come out with just a few moist crumbs. They’ll also start to pull slightly away from the paper liners.
Can I add chocolate chips or nuts?
Definitely! Fold in ½ cup of vegan chocolate chips, chopped pecans, or walnuts during the last step of mixing for extra texture and flavor.
Why did my cupcakes sink in the middle?
This usually happens from opening the oven door too early or from overmixing the batter. The cupcakes need consistent heat to rise properly.
Nutrition Information
| Nutrient | Per Cupcake |
|---|---|
| Calories | 185 |
| Total Fat | 6g |
| Saturated Fat | 5g |
| Carbohydrates | 32g |
| Fiber | 2g |
| Sugars | 18g |
| Protein | 3g |
| Sodium | 220mg |
| Vitamin A | 15% DV |
| Iron | 8% DV |
Nutrition values are approximate and based on unfrosted cupcakes
Pinterest-Perfect Presentation and Styling
Classic Cream Cheese Frosting Dressage
Frosting Ingredients:
- 8 oz vegan cream cheese, softened
- ½ cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Decoration Elements:
- Candied pumpkin seeds
- Cinnamon sticks (broken into small pieces)
- Orange zest
- Maple leaf cookie cutters (optional)
- Edible gold dust
Step-by-Step Frosting Instructions
Step 1: Create the Perfect Frosting
Beat softened vegan cream cheese and butter with an electric mixer until light and fluffy (about 3 minutes). Gradually add powdered sugar, vanilla, and cinnamon, beating until smooth and pipeable.
Step 2: Pipe Like a Pro
Transfer frosting to a piping bag fitted with a large star tip. Starting from the outside edge of each cupcake, pipe a spiral motion toward the center, creating a beautiful swirl pattern.
Step 3: Add Stunning Garnishes
Sprinkle candied pumpkin seeds on top while frosting is still soft. Add a small piece of cinnamon stick as a “stem” and a light dusting of cinnamon around the base.
Step 4: Final Pinterest-Worthy Touches
Lightly brush edible gold dust on the cinnamon stick for an elegant shimmer. Add tiny orange zest curls around the frosting for a pop of fresh citrus color.
Step 5: Photography Setup
Arrange cupcakes on a rustic wooden board with scattered fall leaves, mini pumpkins, and warm lighting for that perfect autumn Instagram shot.
These irresistible pumpkin cupcakes Vegan prove that plant-based baking can be every bit as delicious and satisfying as traditional recipes. With their perfect spice blend, tender crumb, and stunning presentation, they’re sure to become your go-to fall dessert. Whether you’re serving them at a party or enjoying them with your morning coffee, these cupcakes deliver pure autumn happiness in every bite!
