Name: Vegan Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (225g) pumpkin puree (canned or homemade, not pumpkin pie filling); 3/4 cup (190g) dairy-free milk; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light brown sugar (or granulated sugar or coconut sugar); 1/3 cup (75g) neutral flavored oil; 1 tablespoon apple cider vinegar (or lemon juice); 1 teaspoon vanilla extract; 1 1/2 cups (190g) all-purpose plain flour (spooned and leveled or weighed); 2 1/2 teaspoons pumpkin pie spice (see note for homemade blend); 2 1/2 teaspoons baking powder; 1/2 teaspoon salt (optional); 3/4 cup (170g) vegan butter (room temperature); 3/4 cup (190g) vegan cream cheese (room temperature); 3-4 cups (300g-400g) powdered sugar / icing sugar (or to taste); 1 teaspoon vanilla extract; Biscoff pumpkins; Pumpkin pie spice (or ground cinnamon, for dusting)

Ingredients

1 cup (225g) pumpkin puree (canned or homemade, not pumpkin pie filling)

3/4 cup (190g) dairy-free milk

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar (granulated sugar or coconut sugar can be used)

1/3 cup (75g) neutral flavored oil

1 tablespoon apple cider vinegar (or lemon juice)

1 teaspoon vanilla extract

1 1/2 cups (190g) all-purpose plain flour (spooned and leveled or weighed)

2 1/2 teaspoons pumpkin pie spice (see note for homemade blend)

2 1/2 teaspoons baking powder

1/2 teaspoon salt (optional)

3/4 cup (170g) vegan butter (room temperature)

3/4 cup (190g) vegan cream cheese (room temperature)

3-4 cups (300g-400g) powdered sugar / icing sugar (or to taste)

1 teaspoon vanilla extract

Biscoff pumpkins or mini pumpkins for topping

Additional pumpkin pie spice or ground cinnamon for dusting

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. If using paper liners, lightly spray or brush them with oil to prevent sticking.

Step 2: In a large mixing bowl, whisk together the pumpkin puree, dairy-free milk, granulated sugar, brown sugar, oil, apple cider vinegar, and vanilla extract until well combined.

Step 3: Add the flour, pumpkin pie spice, baking powder, and salt (if using) to the wet ingredients. Gently mix until just combined. It’s okay if there are some lumps; be careful not to overmix.

Step 4: Use an ice cream scoop or spoon to divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 5: Bake for 22-27 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs but no wet batter.

Step 6: Let the cupcakes cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Step 7: To make the frosting, beat the vegan butter in a large bowl with an electric mixer until light and fluffy. Add the vegan cream cheese and mix briefly until combined, with some lumps remaining.

Step 8: Gradually add powdered sugar while mixing on low speed until just incorporated. Increase to medium speed and beat until the frosting firms up; avoid overmixing as it can soften again. Add more powdered sugar if a stiffer frosting is desired. Chill until ready to use.

Step 9: Once cupcakes have fully cooled, frost them using a spatula or piping bag. Dust with extra pumpkin pie spice or ground cinnamon, and top with mini pumpkins or Biscoff pumpkins as decoration.

Step 10: Serve immediately or store. Refer to storage instructions below for best results.

Tips & Variations

Use canned pumpkin puree or homemade puree, but avoid pumpkin pie filling as it contains extra spices and sugars.

If you don’t have pumpkin pie spice, blend cinnamon, nutmeg, ginger, and cloves as a homemade alternative.

For a nutty twist, add 1/2 cup chopped walnuts or pecans to the batter before baking.

Swirl in vegan caramel or chocolate chips into the batter for extra indulgence.

Adjust the powdered sugar in the frosting to achieve your desired sweetness and consistency.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes keep best in the refrigerator for up to 5 days. If freezing, place unfrosted cupcakes in a freezer-safe container for up to 1 month; store the frosting separately. Allow cupcakes to come to room temperature before serving for the best texture and flavor.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can make your own pumpkin puree by roasting and mashing fresh pumpkin. Just be sure it’s cooked until soft and drained of excess moisture for the best texture.

How do I prevent the frosting from becoming too soft?

Chill the vegan butter and cream cheese before mixing, and avoid overbeating the frosting. Adding a bit more powdered sugar can help firm it up if needed. Keep the frosted cupcakes refrigerated to maintain structure.