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 (or 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 (for frosting)

Biscoff pumpkins and additional pumpkin pie spice (or ground cinnamon) for decoration

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 to the wet ingredients. Gently mix until just combined. It’s okay if the batter has a few lumps; avoid overmixing to keep the cupcakes tender.

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

Step 5: Bake for 22-27 minutes, or until a toothpick inserted into the center 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 them to a wire rack to cool completely.

Step 7: To make the frosting, beat the vegan butter in a large bowl using an electric mixer until light and fluffy. Add the vegan cream cheese and mix briefly until just combined and slightly lumpy.

Step 8: Gradually add powdered sugar on low speed until incorporated, then increase to medium speed and beat just until the frosting firms up. Be careful not to overmix, as this can soften the frosting. Add more powdered sugar if you prefer a stiffer frosting. Chill until ready to use.

Step 9: Once the cupcakes are fully cool, frost them using a spatula or piping bag. Dust with extra pumpkin pie spice and top with Biscoff pumpkins or your desired decoration.

Step 10: Serve immediately or store as directed below.

Tips & Variations

For a homemade pumpkin pie spice, mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves and allspice.

You can substitute the neutral oil with melted coconut oil for a subtle coconut flavor.

If you don’t have vegan cream cheese, try using more vegan butter and a splash of dairy-free milk to make a simple buttercream frosting.

For extra texture, fold in chopped pecans or walnuts into the batter before baking.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes should be kept in the refrigerator for up to 5 days. If freezing, store unfrosted cupcakes in a freezer-safe container for up to 1 month and keep the frosting separately. Thaw at room temperature and frost before serving.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast or steam fresh pumpkin and puree it until smooth. Make sure to cook and drain it well to avoid adding excess moisture.

Do I need to refrigerate the frosted cupcakes?

Yes, because the frosting contains vegan cream cheese and butter, refrigerate frosted cupcakes to keep them fresh and safe to eat. Let them come to room temperature before serving for the best flavor and texture.