Vegan Pumpkin Cupcakes With Pumpkin Spice Frosting

Vegan Pumpkin Cupcakes With Pumpkin Spice Frosting Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins


2 cups (250g) All Purpose Flour

1 cup (200g) Light Brown Sugar

1/2 cup (100g) White Granulated Sugar

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)

1 and 1/2 cups (337g) Pumpkin Puree (not pumpkin pie filling)

1 tsp Vanilla Extract

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

1 Tbsp Apple Cider Vinegar

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

3 cups (360g) Powdered (Confectioners) Sugar

1/3 cup (75g) Vegan Butter

1 tsp Vanilla Extract

1 tsp Pumpkin Pie Spice

1–2 Tbsp Soy Milk (or other non-dairy milk)

Sprinkle of 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 pumpkin puree, vanilla, oil and apple cider vinegar to the mixing bowl.

5Add the flax egg and mix in. Your batter will be thick.

6Line a cupcake tray with muffin liners. Divide the batter evenly between them.

7Bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

8Transfer to a wire cooling rack and allow to cool completely before frosting.

9Prepare your frosting by adding the powdered sugar, vegan butter, vanilla and soy milk to the bowl of an electric mixer. Start on slow speed and gradually increase the speed until thick and smooth. If your frosting is too thin, add in more powdered sugar, if it’s too thick, add in more non-dairy milk. When you reach the right consistency add in the pumpkin pie spice and mix in on slow until just mixed.

10Pipe the frosting onto the cupcakes and decorate with pumpkin pie spice and crushed pecan nuts.

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