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Vegan Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 148 reviews

Delight in these moist and flavorful Vegan Pumpkin Cupcakes, perfectly spiced with pumpkin pie spice and topped with a creamy vegan cream cheese frosting. Ideal for fall and holiday celebrations, these cupcakes are dairy-free and vegan-friendly, combining pumpkin puree, warm spices, and a luscious frosting made with vegan butter and cream cheese. Topped with a sprinkle of pumpkin pie spice and festive mini biscoff pumpkins, they offer a cozy and irresistible treat.

Ingredients

Scale

For the Pumpkin Cupcakes

  • 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
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)

For the Cream Cheese Frosting and Decoration

  • 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 for decoration
  • Additional pumpkin pie spice or ground cinnamon for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. If using paper liners, spray or brush them lightly with oil to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, dairy-free milk, granulated sugar, brown sugar, neutral oil, apple cider vinegar, and vanilla extract until smooth and well combined.
  3. Add Dry Ingredients: Add the all-purpose flour, pumpkin pie spice, baking powder, and salt into the wet mixture. Gently fold and mix until just combined, ensuring not to overmix—the batter may still have a few lumps without dry flour pockets.
  4. Fill Muffin Cups: Using an ice cream scoop or spoon, distribute the batter evenly into the prepared muffin cups, filling each about two-thirds full for proper rising.
  5. Bake Cupcakes: Bake in the preheated oven for 22-27 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs, but no wet batter.
  6. Cool Cupcakes: Allow the cupcakes to cool in the pan for about 15 minutes to set, then transfer them to a wire cooling rack to cool completely before frosting.
  7. Make Frosting: In a large mixing bowl or stand mixer bowl, beat the vegan butter until light and fluffy. Add vegan cream cheese and mix briefly (about 30 seconds) until combined but still slightly lumpy.
  8. Incorporate Sugar: Add powdered sugar and beat on low speed initially until combined. Increase mixer speed to medium and beat just until the frosting firms up. Avoid overmixing to prevent the frosting from becoming too soft. Add more powdered sugar if a firmer consistency is desired. Chill until ready to use.
  9. Frost Cupcakes: Once cupcakes are fully cooled, use a spatula or piping bag to frost them evenly. Dust the tops lightly with pumpkin pie spice or ground cinnamon and decorate with mini Biscoff pumpkins for a festive touch.
  10. Serve and Store: Serve immediately, or store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cupcakes separately (without frosting) for up to 1 month; thaw and bring to room temperature before frosting and serving.

Notes

  • Use plain pumpkin puree, avoid pumpkin pie filling which contains added sugars and spices.
  • The pumpkin pie spice can be store-bought or made at home by combining ground cinnamon, nutmeg, ginger, cloves, and allspice.
  • Do not overmix the batter to avoid dense cupcakes; a few lumps are acceptable.
  • For a firmer frosting, add more powdered sugar gradually and chill before use.
  • Spraying or oiling paper liners helps prevent sticking and ease cupcake removal.
  • Allow cupcakes to cool completely before frosting to avoid melting the frosting.
  • Vegan butter and cream cheese alternatives can vary in firmness; choose ones that whip well for best frosting texture.

Keywords: vegan pumpkin cupcakes, pumpkin spice cupcakes, dairy-free cupcakes, vegan dessert, fall desserts, pumpkin recipes

Find it online: https://lucabites.com/vegan-pumpkin-cupcakes-with-cream-cheese-frosting-recipe/