These incredibly moist vegan pumpkin cupcakes are so easy to make in just one bowl and with a few simple ingredients! Packed with pumpkin spice and topped with vegan cream cheese frosting, you’d never know these pumpkin cupcakes are vegan- the perfect fall cupcake recipe!

vegan pumpkin cupcake

The BEST Vegan Pumpkin Cupcakes EVER!

If you’re a lover of all things pumpkin spice and sweet, then you’re going to be obsessed with these vegan pumpkin cupcakes. Like my vegan pumpkin cake, vegan pumpkin bread, and vegan pumpkin muffins, you just cannot go wrong with this fall classic.

These fluffy and soft pumpkin cupcakes with cream cheese frosting are a treat. They’re unbelievably dairy free, vegan, and easily gluten-free, making them an ideal vegan Thanksgiving dessert if you’re looking for something for all eaters (just don’t forget the vegan pumpkin pie). These deliciously festive fall cupcakes are also a great Halloween cupcake recipe!

Topped with the cutest mini frosting pumpkins, which I show you how to make in my Instagram video, these vegan pumpkin cupcakes are easy to make, one bowl, packed with warm spices, like ground cinnamon and nutmeg, and approved by all eaters, kids and adults alike! 

vegan pumpkin cupcakes on a plate

What makes pumpkin cupcakes different from pumpkin muffins?

You might be thinking, am I just using a pumpkin muffin recipe as the basis for cupcakes? Pumpkin cupcakes are actually slightly different from pumpkin muffins.

Unlike my vegan pumpkin muffins, pumpkin cupcakes are slightly sweeter and richer in flavor. While they both just use pumpkin puree as the egg replacement, pumpkin cupcakes have a bit more of a fluffier feel to their texture, while pumpkin muffins are a bit denser, like you would expect any muffin.

Ingredients to make vegan pumpkin cucpakes

To make the fluffiest pumpkin cupcakes that are secretly egg-free, you’ll need just a few simple ingredients:

  • Flour: You can use all purpose flour here. I recommend using King Arthur Gluten Free Measure for Measure flour if you need gluten-free. That’s my favorite to use with this recipe! 
  • Pumpkin puree: This is both our egg replacement and of course, flavor component. You don’t need any eggs in this recipe! You can use homemade pumpkin puree or store bought. 
  • Granulated sugar + brown sugar: You can also use all coconut sugar for refined sugar free!
  • Dairy free milk: You can use soy milk, oat milk, almond milk, or coconut milk.
  • Pumpkin pie spice: You can make your own pumpkin spice blend or purchase in stores!
  • Vegan butter: I love using Miyoko’s vegan butter!
bitten pumpkin cupcake

You’re probably also wondering what goes into the vegan cream cheese frosting (which oh by the way is irresistible):

  • Vegan butter
  • Vegan cream cheese
  • Powdered sugar or powdered coconut sugar

If you want to go fully refined sugar free, you can actually blend coconut sugar in a food processor to create a Paleo powdered sugar. It will yield a tan-colored cream cheese frosting, but your pumpkin cupcakes will still taste amazing!

Overview: How to make vegan pumpkin cupcakes with dairy-free cream cheese frosting

You’re just going to love easy and simple these vegan pumpkin cupcakes are to make! 

The vegan pumpkin cupcakes:

  1. First start by combining the dry ingredients. 
  2. Then add the wet ingredients. You’ll then mix it all together! Use a hand mixer or a whisk like I did.
  3. Pour into cupcake liners and bake. You’ll bake these cupcakes according to the recipe card below.

Trust me, these pumpkin cupcakes are easier than you think! And if you don’t want to make them entirely gluten-free, no problem. I’ve listed a few ingredient swaps for just making them a lightened up version of your favorite Thanksgiving cupcake.

The vegan cream cheese frosting:

Now, if you’ve never made a dairy free frosting before, do not worry!

Making a vegan cream cheese frosting is extraordinarily similar to a regular cream cheese frosting.

Essentially you start by whipping the vegan butter and vegan cream cheese together in a large bowl, then add in the powdered sugar and beat it until it’s nice and fluffy.

Once your cupcakes have completely cooled, you can frost and decorate!

Tips & Tricks for Pumpkin Spice Cupcakes

Whether you’re making these lightened up pumpkin pie cupcakes for your Thanksgiving table or just because it’s fall and you want to, I want to make sure you get the best cupcake ever that suits your needs (because we love options!).

To ensure this, let’s go over a few tips and tricks I have for the latest edition to your favorite healthy fall treats!

  • Fill the liners about 2/3 of the way full: or even 1/2 way full! You don’t want your cupcakes to muffin-top while baking. This will ensure that they bake just until the top of the liner.
  • Piping and decorations: for these pumpkin cupcakes, I used a Wilton extra large piping tip, and for decorations, you can do a sprinkle of cinnamon, top with pumpkin buttercream balls like I did, or place little maple sugar candies on top!
  • To make the pumpkin toppers: reserve about 1/2 cup of cream cheese frosting before you pipe the frosting onto the cupcakes. Mix in beet powder and turmeric powder together until you get a vibrant orange. Freeze the frosting for 10 minutes. Then remove from the freezer and roll into 12 small balls. Place the balls onto a piece of parchment paper and freeze again for 5 minutes. Use cinnamon sticks or twigs for the stems and top your cupcakes!
pumpin cupcake with cupcake liner pulled down

Trust me, you’re going to go crazy for these healthy pumpkin cupcakes. And basically everyone around you too. You’re just going to be the talk of the Thanksgiving table, okay? Is that cool?

I hope you love these pumpkin spice cupcakes as much as I do!

Let me know how they go in the comments below, and if you get around to making them, tag me on Instagram and Pinterest if you want!

Happy vegan pumpkin cupcake baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan pumpkin cupcake pinterst pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
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vegan pumpkin cupcake with cupcake liner pulled

One Bowl Vegan Pumpkin Cupcakes with Cream Cheese Frosting

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These incredibly moist vegan pumpkin cupcakes are so easy to make in just one bowl and with a few simple ingredients! Packed with pumpkin spice and topped with vegan cream cheese frosting, you’d never know these pumpkin cupcakes are vegan- the perfect fall cupcake recipe!


Ingredients

Units Scale

Pumpkin cupcakes:

  • 1/2 cup (120 mL) vegan buttermilk
  • 1 3/4 cups (220 g) all purpose flour or gluten free 1:1 baking flour*
  • 1 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 325 g pumpkin puree
  • 1/3 cup (75 g) sugar
  • 1/4 cup (55 g) brown sugar
  • 3 tbsp (44 g) vegan butter, melted and cooled to room temperature
  • 1 3/4 tbsp maple syrup
  • 1 tsp vanilla extract

Vegan Cream Cheese Frosting:

  • 1 cup (226 g) vegan butter, room temperature (I use Miyoko’s, which is Paleo)
  • 1 8oz. container vegan cream cheese (I use Miyoko’s, which is Paleo)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners. Measure out all ingredients before beginning.
  2. Make the batter: In a medium bowl, whisk together the pumpkin puree, sugar, brown sugar, vegan butter, maple syrup, and vanilla extract. Then add in the flour, spices, baking soda, baking powder, and sea salt. Pour in the vegan butter milk as you whisk or lightly beat together using a hand mixer until JUST combined. 
  3. Bake: Spoon the pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. Bake the pumpkin cupcakes for 25-27 minutes, or until the toothpick comes out clean.
  4. Let cool completely before frosting.
  5. Make the cream cheese frosting: When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. Beat the two until light and fluffy. Add in about 1 cup of powdered sugar and continue beating, adding in additional sugar until it’s a thick frosting. Add in the vanilla extract and beat until well combined.
  6. Pipe the frosting: Spoon frosting into piping bags and frost each individual cupcake. See notes for making pumpkin cupcake toppers.
  7. Serve and enjoy! 

Notes

Gluten free: I recommend using King Arthur’s Gluten Free Measure for Measure flour blend. It’s the one I always use when making these cupcakes. 

To make the pumpkin toppers: reserve about 1/2 cup of cream cheese frosting before you pipe the frosting onto the cupcakes. Mix in beet powder and turmeric powder together until you get a vibrant orange. Freeze the frosting for 10 minutes. Then remove from the freezer and roll into 12 small balls. Place the balls onto a piece of parchment paper and freeze again for 5 minutes. Use cinnamon sticks or twigs for the stems and top your cupcakes!

Keywords: vegan pumpkin cupcakes, pumpkin cupcakes with cream cheese frosting, pumpkin cupcakes, vegan pumpkin cupcakes

girl lighting candles with pumpkin cupcakes