Best Vegan Pumpkin Cupcake Recipe for Moist, Fluffy Treats

There’s something magical about the aroma of pumpkin and spices swirling in your kitchen as autumn leaves begin to fall. If you’re searching for the best vegan pumpkin cupcake recipe, you’re in for a treat!

These cupcakes are incredibly moist, perfectly spiced, and topped with a luscious vegan cream cheese frosting that rivals any classic bakery treat. Whether you’re vegan, dairy-free, or just love pumpkin desserts, these cupcakes deliver all the cozy flavors of fall in every bite.

Even better, they come together with simple pantry staples and can be whipped up in under an hour. Share them at your next gathering, bake sale, or simply enjoy with a hot cup of tea for a comforting afternoon snack.

Let’s dive into the ultimate vegan pumpkin cupcake experience!

Why You’ll Love This Recipe

• Super Moist Texture: Thanks to pumpkin puree and plant-based milk, these cupcakes stay tender and fluffy.
• Flavorful Spices: A blend of cinnamon, nutmeg, ginger, and cloves bring classic pumpkin pie warmth.
• Easy & Accessible: No fancy ingredients or equipment needed—just basic pantry staples.
• Perfect for Sharing: Ideal for parties, potlucks, or as a thoughtful autumn gift.
• Allergy-Friendly: Dairy-free, egg-free, and easily made nut-free for every guest to enjoy.
• Customizable: Top with your favorite frosting, nuts, or chocolate chips.

“This is my go-to recipe for vegan pumpkin cupcakes—everyone asks for seconds, vegan or not!”

Ingredients

For Vegan Cream Cheese Frosting:

• 1/2 cup (112g) vegan butter, softened
• 4 oz (113g) vegan cream cheese, softened
• 2 1/2 cups (300g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• 12-cup muffin pan
• Cupcake liners
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Electric mixer (for frosting)
• Ice cream scoop or spoon (for batter)
• Wire cooling rack

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, combine wet ingredients: pumpkin puree, brown sugar, granulated sugar, oil, non-dairy milk, apple cider vinegar, and vanilla extract. Whisk until smooth and well combined.
4. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; a few lumps are okay.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the cream cheese frosting: In a large bowl, beat vegan butter and vegan cream cheese with an electric mixer until creamy. Add powdered sugar gradually, beating after each addition. Mix in vanilla extract and a pinch of salt until smooth and fluffy.
9. Frost cooled cupcakes using a piping bag or a spatula. Decorate with a sprinkle of cinnamon, candied pecans, or pumpkin seeds if desired.

Baking Tip: If your frosting is too soft, chill it in the fridge for 10 minutes before piping.

Tips & Variations

• Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Add-ins: Stir in 1/2 cup chopped walnuts, pecans, or vegan chocolate chips for extra texture.
• Spice level: For a bolder flavor, increase cinnamon to 2 teaspoons and add a pinch of cardamom.
• Nut-free: Use oat or soy milk, and choose nut-free vegan cream cheese.
• Frosting options: Try a maple glaze or classic vegan buttercream instead of cream cheese frosting.
• Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

“Don’t overmix your batter—gentle folding keeps your cupcakes light and tender.”

Nutrition Facts

Nutrition values are estimates and may vary based on exact ingredients used.

Serving Suggestions

• Perfect Party Treat: Arrange cupcakes on a tiered stand and garnish with cinnamon sticks or mini pumpkins for a festive display.
• Afternoon Snack: Pair a cupcake with a cup of chai latte or your favorite herbal tea.
• Holiday Spread: Add these cupcakes to your Thanksgiving or Friendsgiving dessert table.
• Gift Idea: Box up a half dozen and surprise a friend or neighbor with homemade autumn sweetness.
• With Ice Cream: Serve alongside a scoop of Cinnamon Pecan Ice Cream for an indulgent dessert experience!

“For a fun twist, try topping with candied ginger or a dusting of pumpkin spice!”

Conclusion

There you have it—the best vegan pumpkin cupcake recipe that’s guaranteed to impress both vegans and non-vegans alike! With their tender crumb, fragrant spices, and dreamy vegan cream cheese frosting, these cupcakes are destined to become a fall favorite in your home.

They’re easy enough for beginner bakers, customizable for any dietary need, and make every occasion a little more special. If you enjoyed this recipe, be sure to check out other crowd-pleasers like our Chocolate Heaven Cake Recipe or get festive with these Christmas Cookie Shots.

For a savory pumpkin twist, you might also love our Chorizo Pumpkin Soup Recipe.

Whip up a batch of these vegan pumpkin cupcakes, share them with loved ones, and let every bite remind you of the joys of autumn baking. Happy cooking—and happy fall!

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