These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.
THESE PUMPKIN CUPCAKES ARE
- vegan
- dairy-free
- egg-free
- soft
- fluffy
- moist
- spicy
- rich
- so delicious
- easy to make
- topped with vegan maple pumpkin frosting
- perfect autumn treat
WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES
You need the following ingredients to make these cupcakes (the exact measurements are in the recipe card below):
- Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
- Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
- All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
- Cornstarch – improves the texture.
- Baking powder and baking soda
- Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
- Salt – balances the sweetness.
- Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
- Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
- Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
- Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
- Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
- Maple syrup
- Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
Equipment you need:
- Cupcake (muffin) pan
- 12 cupcake liners
- Medium size bowl
- Two large bowls
- Whisk
- Sifter
- Silicon spatula
- Cooling rack
- Hand mixer (or stand mixer) – to make the frosting
- Piping bag and piping star tip
HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the pan
Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
2. Step: Make vegan buttermilk
To unsweetened oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.
3. Step: Combine dry ingredients
In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.
4. Step: Make cupcake batter
To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.
5. Step: Bake the cupcakes
Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.
6. Step: Make maple pumpkin frosting
Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.
7. Step: Assemble the cupcakes
Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
Serve immediately or store in the fridge in an airtight container.
FREQUENTLY ASKED QUESTIONS:
CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?
Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.
HOW TO STORE PUMPKIN CUPCAKES?
Store the cupcakes in an airtight container in the fridge.
HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?
Pumpkin cupcakes will last for about 4-5 days in the fridge.
CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?
To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Blackberry Chocolate Cupcakes
- Strawberry Cupcakes
- Pastel Rainbow Cupcakes
- Lotus Biscoff Cupcakes
- Chocolate Cupcakes Filled With Ganache
- Pumpkin Bread
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
Want to save this recipe for later? Add it to your board on Pinterest!
VEGAN PUMPKIN CUPCAKES
Ingredients
Cupcakes:
- 250 ml (1 cup) unsweetened oat milk, room temperature , (or any plant-based milk)
- 1 tbsp apple cider vinegar, or lemon juice
- 200 g all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon*
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch ground all-spice
- pinch ground cloves
- pinch sea salt
- 120 g (⅔ cup) coconut sugar , (or organic cane sugar)
- 72 g (⅓ cup) sunflower oil, (or canola oil)
- 120 g (½ cup) pumpkin puree, room temperature
Maple Pumpkin Frosting:
- 300 g unsalted vegan butter, softened **
- 180 g powdered sugar
- 120 g (½ cup) pumpkin puree, room temperature
- 6 tbsp maple syrup
- 2 tbsp unsweetened oat milk, room temperature , (or any plant-based milk)
- ¼ tsp ground vanilla, or 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
Make vegan buttermilk
- To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
Combine dry ingredients
- In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.
Make cupcake batter
- To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.
Bake the cupcakes
- Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
- Transfer to a cooling rack and allow to cool completely before frosting.
Make maple pumpkin frosting
- Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.
Assemble the cupcakes
- Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
- Serve immediately or store in the fridge in an airtight container.
Notes
Storing:
Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg
Leave a Reply