Irresistibly Moist Vegan Pumpkin Cupcakes with Cream Cheese Frosting: Your Ultimate Fall & Holiday Dessert
These irresistibly moist vegan pumpkin cupcakes are the quintessential autumn treat, bursting with the heartwarming flavors of the season. Perfectly tender and incredibly simple to whip up, they take less than 40 minutes from start to finish, making them an ideal dessert for any fall gathering, Thanksgiving feast, or festive Christmas celebration. Prepare to delight your senses with every spiced, pumpkin-packed bite!
There’s a certain magic that fills the air when the seasons shift, ushering in cooler temperatures and the comforting allure of home baking. As the leaves begin their vibrant transformation and the aroma of spices wafts through the kitchen, my heart invariably turns to fall-inspired desserts. This exquisite recipe for vegan pumpkin cupcakes stands out as an absolute favorite once the crisp autumn air truly settles in. It’s more than just a recipe; it’s an invitation to embrace the cozy spirit of the season.
Beyond their delightful softness, incredible moisture, and profound richness, these cupcakes are a symphony of autumnal flavors. Each bite transports you with the earthy sweetness of pumpkin, the comforting warmth of cinnamon and nutmeg, and the subtle aromatic notes of vanilla. To elevate this already perfect treat, a luxurious, creamy vegan cream cheese frosting is piped generously on top, transforming a simple cupcake into an indulgent, show-stopping dessert that tastes utterly divine.
Crafted to be entirely vegan, this recipe also offers seamless adaptability for those following a gluten-free diet, ensuring everyone can enjoy these seasonal delights. The entire process is refreshingly straightforward and incredibly easy, allowing you to create these masterpieces in a mere 38 minutes. Whether you’re seeking a delightful afternoon pick-me-up to pair with a frothy cup of whipped dalgona coffee or a crowd-pleasing dessert that will impress during holiday gatherings, these pumpkin cupcakes are truly versatile and universally loved. Their festive appearance and irresistible taste make them a fantastic addition to any autumn celebration or holiday spread.
If your quest for easy and delectable pumpkin desserts continues, be sure to explore more of my seasonal favorites! You’ll definitely want to check out this classic vegan pumpkin pie for a traditional holiday staple and these charming vegan pumpkin cookies, perfect for snacking or sharing. Each recipe promises the same ease and incredible flavor you’ll find in these cupcakes.
Why These Vegan Pumpkin Cupcakes Will Become Your New Fall Obsession
As soon as the first leaves begin to change color, baking pumpkin-infused treats becomes an absolute ritual in my kitchen. And these vegan pumpkin cupcakes? They’re an undeniable must-make dessert. Here’s a closer look at precisely why I believe you’ll adore this recipe as much as I do, making it a staple for your autumn and winter baking:
- Unbelievably Moist & Tender. Forget dry, crumbly cupcakes! Our recipe is specifically designed to yield an exquisitely soft and tender crumb. Made with a generous amount of rich pumpkin puree, perfectly balanced vegan milk, and just the right touch of oil, these cupcakes achieve a melt-in-your-mouth texture that’s simply divine. Every single bite is a testament to perfect moisture and delightful softness.
- A Symphony of Cozy Fall Flavors. These aren’t just pumpkin cupcakes; they are an experience of autumn itself. You’ll savor the deep, earthy sweetness of pumpkin beautifully complemented by a medley of warm spices. Think cozy cinnamon, aromatic nutmeg, and a hint of ginger and allspice from the pumpkin pie spice blend. This harmonious combination creates a comforting flavor profile that is truly irresistible and evokes the very essence of the fall season.
- Quick, Simple & Stress-Free Baking. Despite their indulgent taste and appearance, these cupcakes are surprisingly quick and easy to prepare. The batter comes together in approximately 20 minutes, requiring minimal fuss and simple steps. Before you know it, they’ll be ready to go into the oven, allowing you more time to enjoy the delightful aromas and, of course, the finished product. Even novice bakers will find this recipe a joy to make, delivering impressive results with little effort.
- Perfect for Any Occasion. From a casual weekend treat to a sophisticated dessert for your holiday table, these cupcakes fit every scenario. They are light enough for a snack but decadent enough for a special celebration. Their charming size and delightful flavors make them a hit with both children and adults, ensuring they disappear quickly from any platter.
Essential Ingredients for Your Vegan Pumpkin Cupcakes
Creating these delightful vegan pumpkin cupcakes requires a few key ingredients, each playing an important role in achieving their perfect texture and flavor. Below, you’ll find a detailed breakdown of what you’ll need for both the cupcakes and the luscious cream cheese frosting. Remember, the comprehensive recipe card located at the bottom of this page provides the precise measurements for all ingredients and the complete, step-by-step instructions.
For the Cupcakes
- All-Purpose Flour – This forms the structural base of our cupcakes, providing a tender yet sturdy crumb. For those with dietary restrictions, this recipe is incredibly adaptable: simply substitute the all-purpose flour with your preferred high-quality gluten-free flour blend. Ensure your gluten-free mix contains xanthan gum or add a small amount if it doesn’t, to help with structure.
- Baking Powder & Baking Soda – These are our essential leavening agents, working in tandem to create the wonderfully fluffy and light texture that makes these cupcakes so irresistible. The baking powder provides an initial lift, while the baking soda reacts with the acidic pumpkin puree to give an extra boost and tenderness.
- Sea Salt – A crucial ingredient that doesn’t just add saltiness but expertly balances and enhances all the sweet and spiced flavors in the cupcake, preventing them from being cloyingly sweet. You can certainly use regular table salt or kosher salt if that’s what you have on hand, but fine sea salt dissolves beautifully and offers a clean taste.
- Spices (Cinnamon & Pumpkin Pie Spice) – This aromatic duo is what truly defines the “fall” in these pumpkin cupcakes. I love using a blend of individual cinnamon for its warm, sweet notes and a pre-mixed pumpkin pie spice to ensure a rich, complex flavor profile that includes nutmeg, cloves, and ginger.
- Pumpkin Puree – This is the star ingredient! It provides not only the signature pumpkin flavor but also contributes significantly to the cupcakes’ moistness and beautiful color. It’s vital to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that would throw off the recipe’s balance.
- Sugar – Sweetness is key, and you have flexibility here. I typically opt for simple cane sugar for a clean, sweet flavor, but feel free to experiment. Coconut sugar will lend a subtle caramel note and a slightly darker color, while brown sugar will introduce a richer, more molasses-like flavor, creating an even deeper autumnal taste.
- Oil – Any type of neutral-flavored oil will work perfectly. Options like vegetable oil, canola oil, or melted refined coconut oil are excellent choices. The oil is crucial for creating that desirable moist and tender texture, as it adds richness without making the cupcakes dense.
- Vegan Milk – Choose your favorite unflavored and unsweetened dairy-free milk. Almond milk, soy milk, oat milk, or cashew milk all work wonderfully. The “unflavored and unsweetened” part is important to ensure it doesn’t interfere with the delicate balance of the pumpkin and spice flavors.
- Vanilla Extract – Always opt for 100% pure vanilla extract. Its warm, sweet, and aromatic qualities are indispensable, enhancing all the other flavors and adding a layer of sophisticated sweetness that ties everything together.
For the Cream Cheese Frosting
- Vegan Cream Cheese – The foundation of our dreamy frosting. Ensure it’s softened to room temperature for the best whipping consistency. If you’re feeling ambitious and want to make your own, check out my recipe for the best homemade vegan cream cheese!
- Vegan Butter – Use unsalted vegan butter, also softened to room temperature. This provides the richness and structure needed for a perfectly pipeable frosting.
- Vanilla Extract (or Paste) – Again, pure vanilla is best. Vanilla paste can also be used for an even more intense vanilla flavor and a beautiful speckled appearance.
- Sea Salt – A tiny pinch of sea salt is critical here. It cuts through the sweetness of the sugar, creating a more balanced and complex flavor profile for the frosting, making it utterly addictive.
- Powdered Sugar – Also known as confectioners’ sugar. It’s essential to sift this beforehand to eliminate any lumps. This step ensures your frosting is incredibly smooth, airy, and free of any gritty texture, providing a professional finish.
- Cornstarch – This is our secret weapon for a perfectly stable and thick frosting. Adding cornstarch helps to prevent the frosting from becoming runny, especially in warmer environments, ensuring it holds its shape beautifully on top of your cupcakes.
Decoding Pumpkin Pie Spice: A Flavorful Blend
Pumpkin pie spice is a beloved and readily available spice blend that has become synonymous with autumn baking. You can typically find it in the spice aisle of almost any grocery store, especially during the fall and winter months. Its primary purpose is to provide the perfect seasoning for pumpkin puree when preparing a classic pumpkin pie, but its versatility extends to countless other autumnal treats, including these cupcakes. While every brand might have a slightly different proprietary formula, pumpkin pie spice is most commonly composed of a harmonious blend of ground cinnamon, nutmeg, cloves, allspice, and ginger. This combination creates a warm, earthy, and slightly sweet flavor profile that perfectly complements the natural sweetness of pumpkin. If you happen to not have a pre-mixed pumpkin pie spice on hand, don’t fret! You can easily create your own blend by using individual ground spices. A good starting point is to combine cinnamon, a smaller amount of nutmeg and ginger, and just a pinch of cloves and allspice, adjusting proportions to your personal taste preferences.
Crafting Your Delicious Vegan Pumpkin Cupcakes: A Step-by-Step Guide
Get ready to create these delightfully moist and creamy pumpkin cupcakes, which are not only a treat for the taste buds but would also look absolutely stunning adorning any Christmas dessert platter or Thanksgiving spread. Follow these simple steps for perfect results every time:
- Prepare Your Baking Station. Begin by preheating your oven to 350°F (180°C). This ensures your oven is at the correct temperature for even baking. Next, line a 24-cup muffin tin with cupcake liners. Using good quality liners (paper or foil) will prevent sticking and make for easy cleanup and presentation.
- Combine the Dry Ingredients. In a large mixing bowl, sift together the all-purpose flour, sea salt, ground cinnamon, pumpkin pie spice, baking powder, and baking soda. Sifting is an important step as it removes any lumps and aerates the flour, contributing to a lighter cupcake texture. Use a whisk to thoroughly combine these dry ingredients, ensuring the leavening agents and spices are evenly distributed throughout the flour mixture. Set this bowl aside.
- Whip Up the Wet Ingredients. In a separate, larger mixing bowl, or in the bowl of your stand mixer, add the vegan milk, pumpkin puree, vanilla extract, oil, and sugar. These are the liquid and moistening elements that will give our cupcakes their incredible tenderness. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat these ingredients together on medium speed for at least 3 minutes. It’s crucial to beat until the ingredients are fully incorporated and the mixture appears smooth and well emulsified. This step helps dissolve the sugar and integrates the flavors beautifully.
- Combine Wet and Dry Ingredients. Now it’s time to bring everything together. Pour approximately half of the dry flour mixture into the bowl containing the wet ingredients. Beat on medium speed for about 30 seconds, just until partially combined. Then, add the remaining dry mixture and continue to mix until everything is fully incorporated. Be sure to scrape down the sides of the bowl with a rubber spatula as needed to ensure no dry pockets remain. Mix for no more than 2 additional minutes on medium speed; overmixing can lead to tough cupcakes, so stop as soon as the batter is smooth.
- Fill the Cupcake Liners. Working efficiently, divide the prepared vegan pumpkin cupcake batter evenly among the 24 lined muffin cups. An ice cream scoop or a large cookie scoop is incredibly helpful for this step, ensuring consistent portioning and nicely shaped cupcakes. Aim to fill each liner about two-thirds full to allow for proper rising.
- Remove Any Air Bubbles. For a smooth top and uniform texture, gently lift the cupcake pan a few inches above your counter and tap it down firmly three times. This action helps to release any trapped air bubbles from the batter, preventing large holes in your baked cupcakes.
- Bake to Golden Perfection. Carefully place the filled cupcake pan into the preheated oven, positioning it on the center rack for optimal heat circulation. Bake for approximately 20-22 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, they are ready. Overbaking can lead to dry cupcakes, so keep a close eye on them. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- Prepare the Vegan Cream Cheese Frosting. While the cupcakes cool, start on your dreamy frosting. In the bowl of your mixer, combine the softened vegan cream cheese and softened vegan butter. Beat these two ingredients together on medium speed for about 2 minutes, until they are fully incorporated, light, and fluffy.
- Add Flavorings. Next, incorporate the vanilla extract (or paste) and the pinch of sea salt into the cream cheese and butter mixture. Mix briefly to combine, ensuring the flavors are well distributed. The salt is crucial for balancing the sweetness and enhancing the overall taste.
- Gradually Add Sugar & Cornstarch. Begin by adding one cup of the sifted powdered sugar along with all of the sifted cornstarch to the mixer bowl. Beat on low speed until combined, then increase to medium and mix for about 1 minute, until smooth and incorporated. Continue to add the remaining powdered sugar, one cup at a time, mixing thoroughly after each addition, until the frosting reaches your desired thickness and consistency. If it’s too thick, you can add a tiny splash of vegan milk; if too thin, a bit more powdered sugar.
- Frost and Enjoy! Once your cupcakes are completely cooled (this is critical to prevent the frosting from melting!), use a spatula or a piping bag fitted with your favorite nozzle to generously frost each pumpkin cupcake with the prepared vegan cream cheese frosting. For an extra touch, consider adding a sprinkle of toppings!
Expert Tips for Vegan Pumpkin Cupcake Success
Achieving bakery-quality vegan pumpkin cupcakes consistently is easy with a few simple tricks. Here are some essential tips to help you make the absolute best batch every single time, ensuring they are perfectly moist, flavorful, and beautifully frosted:
- Prepare the Frosting in Advance. While you can certainly frost these cupcakes as soon as the frosting is ready, its texture and flavor significantly improve with a little chill time. For an even more indulgent and stable frosting, I highly recommend making it ahead of time. Allow it to sit in the fridge for at least 4 hours, and ideally overnight. This extended chilling period allows the vegan butter and cream cheese to firm up perfectly, making the frosting wonderfully thick and easy to pipe, while also allowing the flavors to meld and intensify beautifully. Just give it a quick whip before use if it’s too firm.
- Ensure Cupcakes Are Completely Cooled. This tip cannot be overstated: patience is a virtue when it comes to frosting! It is absolutely paramount to only frost your pumpkin cupcakes once they have cooled down entirely to room temperature. Attempting to frost them while they are still even slightly warm will cause your beautiful vegan cream cheese frosting to melt, slide off, and create a messy situation. Give them ample time on a wire rack; you can even pop them in the fridge for 10-15 minutes to speed up the cooling process if needed.
- Utilize Room Temperature Ingredients for Frosting. The key to a smooth, lump-free, and perfectly creamy frosting lies in starting with room temperature ingredients, specifically the vegan butter and vegan cream cheese. When these ingredients are cold, they remain firm and don’t emulsify or break down properly when beaten, resulting in a lumpy or curdled frosting. By allowing them to soften at room temperature for at least an hour (or longer, depending on your kitchen’s temperature), they will cream together effortlessly, creating a wonderfully smooth and homogenous frosting.
- Master the Toothpick Test for Doneness. To confidently know when your cupcakes are perfectly baked and not overdone, perform the simple toothpick test. Insert a clean wooden toothpick or a thin skewer directly into the center of one of the cupcakes. If the toothpick comes out clean, with no wet batter clinging to it, your cupcakes are perfectly cooked through and ready to be removed from the oven. If it comes out with wet crumbs, bake for another 1-2 minutes and test again.
- Elevate with Creative Toppings. Add an extra layer of visual appeal, flavor, and delightful texture by incorporating some toppings onto your frosted cupcakes. My personal favorite is finely chopped pecans, which add a lovely crunch and nutty complement to the pumpkin. However, the possibilities are endless! Consider other chopped nuts like walnuts or almonds, a dusting of extra cinnamon or pumpkin pie spice, a sprinkle of fresh orange zest for a bright citrusy lift, or even some mini vegan chocolate chips for a touch of chocolatey indulgence.
How to Properly Store Your Vegan Pumpkin Cupcakes
To keep these delicious vegan pumpkin cupcakes fresh and moist for as long as possible, proper storage is essential, especially with cream cheese frosting. It’s always best to store them in an airtight container or a resealable bag. At room temperature, they will maintain their quality and flavor for approximately 2 days. However, for extended freshness and to preserve the frosting’s texture, I highly recommend storing them in the refrigerator, where they will last for up to 1 week. Always ensure the container is tightly sealed to prevent them from drying out or absorbing other odors from your fridge.
Can You Freeze This Vegan Pumpkin Cupcake Recipe?
Absolutely! These vegan pumpkin cupcakes are excellent candidates for freezing, allowing you to enjoy them long after the baking day. To freeze, place the cooled, unfrosted cupcakes in an airtight freezer-safe container or a heavy-duty freezer bag, ensuring they are arranged in a single layer or separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator. Once thawed, you can then frost them freshly and enjoy their tender texture and rich flavor.
More Delicious Vegan Pumpkin Recipes to Explore
I sincerely hope you cherish these delightful fall cupcakes as much as I do. The flavors of pumpkin and spice are truly captivating, and if you’ve fallen in love with this recipe, then you’re in for a treat! There’s a whole world of autumnal pumpkin goodness waiting for you to discover. Be sure to check out some of these other fantastic vegan pumpkin recipes that capture the cozy essence of the season:
- Fluffy Vegan Pumpkin Muffins
- Decadent Vegan Chocolate Chip Pumpkin Bread
- Irresistible Vegan Pumpkin French Toast
- Hearty Vegan Pumpkin Chocolate Chip Pancakes
- Dreamy Vegan Pumpkin Cheesecake Swirl Brownies
Enjoy, my friends! If you embark on the delightful journey of making this vegan pumpkin cupcake recipe, please don’t hesitate to snap a beautiful photo and tag #jessicainthekitchen onInstagram! We absolutely adore seeing your culinary creations. We’d also be thrilled if you could take a moment to leave a thoughtful comment below and give the recipe a well-deserved rating! Your feedback is incredibly valuable and helps our community. Thanks so much for being here!
Vegan Pumpkin Cupcakes
Pin Recipe
Leave a Review
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour, (240g) (or gluten-free flour mix)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree, (425g)
- 1 ½ cups sugar, (300g) (brown sugar, cane sugar or organic white sugar works)
- ½ cup oil, (100g)
- ½ cup vegan milk, (120 mL)
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 ounces vegan cream cheese, at room temperature
- ½ cup vegan butter, (4 ounces) (at room temperature)
- 1 teaspoon vanilla extract, or vanilla paste
- pinch sea salt
- 3 to 4 cups powdered sugar, (360-480g) (sifted)
- ¼ cup cornstarch, (32g) (sifted)
Instructions
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil, vanilla extract, and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
- Add half the dry ingredients in, mix for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for no more than 2 more minutes on medium speed until everything is fully incorporated.
- Working quickly, divide the batter evenly between 24 cupcake liners. You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20 to 22 minutes until the center is fully cooked through.
- Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and a pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- Frost cupcakes and decorate. The frosting will set at room temperature. Enjoy!
Notes
- To store. It’s best to store these cupcakes in an airtight container or bag. They’ll last at room temperature for 2 days or in the fridge for up to 1 week.
- To freeze. You can freeze these vegan pumpkin cupcakes in an airtight container for up to 3 months. Thaw them at room temperature or overnight in the fridge before eating.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.