Vegan Pumpkin Cupcake Recipe

No ratings yet

Moist and fluffy pumpkin cupcakes topped with a vegan cream cheese frosting. Perfect for fall baking! (refined sugar-free + gluten-free option)

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 174kcal

Author: Sarah Rotavera

Ingredients

2 cups all purpose flour or gluten-free all purpose
2½ teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1½ cups canned pumpkin puree about 15-ounces (not pumpkin pie mix!)
½ cup pure maple syrup
¼ cup coconut sugar or cane/brown sugar
¼ cup melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
vegan cream cheese frosting for topping optional; see notes

Instructions

Preheat oven to 350°F then grease or line a muffin tin for 12 cupcakes.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
In a separate large bowl, combine pumpkin puree, maple syrup, coconut sugar, coconut oil, apple cider vinegar and vanilla extract. Stir until well combined.
Add the dry ingredients to the bowl with the wet and stir until a smooth batter forms. Using an ice cream scooper (or a dry measuring cup), fill each muffin tin ¾ of the way full.
Bake in the oven for about 22 minutes, or until a toothpick or fork comes clean when poked into the center. Allow to cool completely before frosting. Frost, then serve and enjoy!

Notes

Nutrition Facts are for one cupcake without frosting. They are an estimate and will vary depending on specific brands you choose.

Recipe for Vegan Cream Cheese Frosting:

4 ounces dairy-free cream cheese
1 tablespoon vegan butter
1/2-3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Combine ingredients (starting with 1/2 cup powdered sugar) in a large bowl. Use a mixer and beat until a frosting forms. Add more sugar as needed. Refrigerate until ready to pipe then transfer to piping bag and frost cupcakes.

Nutrition