Pumpkin Cupcakes with Cream Cheese Frosting

bite taken from pumpkin cupcake


These pumpkin cupcakes taste and look like fall. Packed with pumpkin spice and topped with vegan cream cheese frosting, they make the perfect fall treat.


Pumpkin cupcakes:

Vegan Cream Cheese Frosting:


  1. Preheat the oven to 350F and line a 12-tin muffin pan with cupcake liners.
  2. In a medium bowl, combine the flaxseed eggs with the pumpkin, coconut sugar, vanilla, maple syrup, coconut milk with apple cider vinegar, and olive oil using a spoon or hand mixer. Mix until well combined, then set aside.
  3. In a large bowl, whisk together the flour, spices, baking soda, baking powder, and sea salt.
  4. Fold in the wet ingredients to the mixed flour and mix with a spoon until well combined, being careful not to over mix and to make sure all clumps have been removed.
  5. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full.
  6. Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean.
  7. Let cool completely before frosting.
  8. 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.
  9. Add in about 1 cup of powdered sugar and continue beating, adding in additional sugar until it’s a thick frosting.
  10. Add in the vanilla extract and beat until well combined.
  11. Spoon frosting into piping bags and frost each individual cupcake.
  12. Keep cool to prevent the frosting from melting (I recommend storing in the fridge and when ready to serve, let the cupcakes come to room temperature for about 12-15 minutes).


*Eggs: To make a ground flaxseed egg, combine 2 tbsp of ground flaxseed with about 1/3 cup filtered water. Let the combination sit for 5-7 minutes.

*Sugar: To make this Paleo, use 3 cups powdered coconut sugar, which you can make by processing the coconut sugar in a food processor or 1/3 cup maple syrup. To make this lower in sugar, swap in 2 cup coconut flour for 2 cups powdered sugar, and keep 1 cup powdered sugar or 1 cup coconut sugar.

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