Vegan Pumpkin Cupcakes

Vegan Pumpkin Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


For the Pumpkin Cupcakes:

2 cups All Purpose Flour (250g)

1 cup Light Brown Sugar (200g)

1/2 cup White Granulated Sugar (100g)

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

3 and 1/2 tsp Pumpkin Pie Spice

1 Flax Egg 1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water

1 and 1/2 cups Pumpkin Purée (337g)

1/4 cup Canola Oil (60ml) or Vegetable Oil

1 tsp Vanilla Extract

1 Tbsp Apple Cider Vinegar

For the Pumpkin Spice Frosting:

1/2 cup Vegan Butter (112g)

3 cups Powdered Sugar (360g)

1 tsp Vanilla Extract

1 tsp Pumpkin Pie Spice

1-2 Tbsp Soy Milk or other non-dairy milk

For Decorating:

Pumpkin Pie Spice

Crushed Pecans


1Preheat the oven to 350°F (180°C).

2Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.

3Prepare your flax egg by mixing 1 Tbsp of ground flax seed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.

4Add the flax egg, pumpkin purée, oil, vanilla and vinegar to the mixing bowl and mix into a thick batter. Don't overmix.

5Line a cupcake tray with muffin liners. Divide the batter evenly between them.

6Bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

7Transfer to a wire cooling rack and allow to cool completely before frosting.

8Prepare your frosting by adding the vegan butter, powdered sugar, vanilla and soy milk to the bowl of an electric mixer. Start on slow speed and gradually increase the speed until thick and smooth. When you reach the right consistency add in the pumpkin pie spice and mix in on slow until just mixed.

9Pipe the frosting onto the cupcakes and decorate with pumpkin pie spice and crushed pecan nuts.

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