Halloween is the perfect time to indulge in spooky, sweet treats — and if you’re vegan, that doesn’t mean missing out on the fun!
Vegan Halloween desserts combine festive flavors with plant-based ingredients, delivering guilt-free delights that everyone can enjoy.
Whether you’re hosting a haunted party or simply craving something festive to celebrate the season, these desserts are sure to impress. From creepy cupcakes to ghostly puddings, the possibilities are endless when you infuse classic Halloween charm with wholesome, cruelty-free ingredients.
In this blog post, we’ll explore a delicious vegan dessert recipe that’s easy to make and packed with seasonal flavors. Plus, I’ll share tips and variations to help you customize your treat, along with nutritional info and serving ideas.
So grab your apron and let’s get baking a frightfully delightful vegan Halloween dessert!
Why You’ll Love This Recipe
This vegan Halloween dessert recipe stands out because it’s not only delicious but also incredibly simple to prepare. Using accessible ingredients like pumpkin puree, maple syrup, and dairy-free chocolate, it captures the essence of fall flavors while being completely plant-based.
Plus, it’s allergen-friendly, free of eggs and dairy, and perfect for those following a vegan lifestyle or anyone looking to try something new.
The recipe is versatile enough to be dressed up for any spooky celebration, whether you want to create eerie eyeball truffles or pumpkin spice cupcakes. It’s a crowd-pleaser that balances sweetness and spice without overwhelming your palate.
Best of all, it’s a healthier alternative to many traditional Halloween sweets, so you can enjoy a treat without the sugar crash!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 cup (about 240g) |
| All-purpose flour | 1 ½ cups (180g) |
| Brown sugar | ¾ cup (150g) |
| Baking powder | 1 ½ tsp |
| Baking soda | ½ tsp |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Ground ginger | ¼ tsp |
| Salt | ¼ tsp |
| Unsweetened almond milk (or any plant milk) | ¾ cup (180ml) |
| Vegetable oil | ⅓ cup (80ml) |
| Vanilla extract | 1 tsp |
| Vegan chocolate chips | ½ cup (90g) |
| Powdered sugar (optional, for dusting) | As needed |
Equipment
- Mixing bowls (large and medium-sized)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Muffin tin or cupcake pan
- Cupcake liners (optional but recommended)
- Cooling rack
- Oven
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Whisk together to ensure even distribution of spices and leavening agents.
- In a separate medium bowl, mix the wet ingredients: pumpkin puree, almond milk, vegetable oil, and vanilla extract. Stir until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until just combined. Avoid overmixing to keep the cupcakes tender.
- Fold in the vegan chocolate chips,</strong distributing them evenly throughout the batter for little bursts of chocolate in every bite.
- Spoon the batter into the prepared muffin tin,</strong filling each cup about ¾ full to allow space for rising.
- Bake for 20-25 minutes,</strong or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Optional: Once cool, dust with powdered sugar or decorate with your favorite vegan frosting to create spooky Halloween designs like ghosts or pumpkins.
Tips & Variations
For perfectly moist cupcakes, don’t overmix your batter. Stir just until the dry ingredients are moistened.
Want to get creative? Try these twists:
- Spooky frosting: Use vegan cream cheese frosting tinted with natural food coloring for eerie green or orange swirls.
- Pumpkin seeds topping: Sprinkle toasted pumpkin seeds on top before baking for extra crunch.
- Eyeball cupcakes: Add a vegan gummy candy or a sliced strawberry on top with a chocolate chip “pupil” for a creepy effect.
- Nut-free option: Substitute almond milk with oat or rice milk if you have nut allergies.
- Other spices: Add a pinch of cloves or allspice to deepen the flavor profile.
Nutrition Facts
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | 180 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 15g |
| Protein | 2g |
Serving Suggestions
These vegan Halloween cupcakes pair wonderfully with a warm cup of chai tea or a glass of spiced apple cider. You can also serve them alongside a bowl of dairy-free whipped cream like the Baileys Whipped Cream Recipe: A Delicious Topping for an extra indulgent touch.
For a fun party platter, arrange the cupcakes with other spooky treats like vegan almond cashew clusters from the Almond Cashew Clusters Recipe. Add some fresh fruit like blackberries or grapes to balance the sweetness.
If you’re looking to complement your dessert with a savory dish, try the All American Chili Recipe Cooking Light for a hearty, warming meal before dessert.
Conclusion
Vegan Halloween desserts don’t have to be complicated or boring — they can be fun, flavorful, and festive! This pumpkin chocolate chip cupcake recipe is a fantastic way to celebrate the season with wholesome ingredients and classic fall spices.
Whether you’re baking for kids, friends, or just to satisfy your own sweet tooth, these cupcakes bring the perfect balance of spooky and sweet to your Halloween table.
Embrace the creativity of plant-based baking this season and enjoy treats that everyone can feel good about eating. Don’t forget to experiment with different toppings and presentations to truly make these cupcakes your own.
Happy Halloween, and happy baking!
📖 Recipe Card: Vegan Halloween Pumpkin Spice Cupcakes
Description: Deliciously moist pumpkin spice cupcakes perfect for a spooky celebration. These vegan treats are easy to make and full of festive flavor.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup organic cane sugar
- 1/2 cup almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Line a cupcake pan with 12 liners.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, spices, and salt.
- In another bowl, mix pumpkin, almond milk, oil, and apple cider vinegar.
- Combine wet and dry ingredients until just mixed.
- Divide batter evenly into cupcake liners.
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool completely before serving.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 8 g | Carbs: 26 g
