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Vegan Pumpkin Cupcakes Recipe – Vegan in the Freezer


This easy Vegan Pumpkin Cupcakes Recipe stars pumpkin spice flavors and pumpkin puree. It’s all topped with a dairy free cream cheese frosting to make everyone’s day a little better.

One closeup of a pumpkin cupcake topped with a swirl of cream cheese frosting.

Not only is the weather beautiful outside but it’s pumpkin season. I’ve been going a little bit pumpkin crazy this year and baking has moved to the forefront.

You know what that means? Vegan Pumpkin Cupcakes. Not muffins, even though I made those too, but delicate moist cupcakes with a light and sweet dairy-free cream cheese frosting.

I even put together a cute little slide video with jaunty music to take you quickly through the steps. You might have passed it up accidentally but it’s right above here.

Jump to:

Let me take you through an inside look at baking these lovely cupcakes. You can jump down to the recipe too and then come on back.

Long view of multiple frosting topped vegan pumpkin muffins.

Ingredients from top to bottom

Cupcake bottoms

  • All-purpose flour is the beginning necessity for the batter process.
  • Baking soda & baking powder work together and help the cupcakes rise.
  • Pumpkin pie spice is the perfect fall seasoning.
  • Organic brown sugar gives a deeper rich flavor similar to maple syrup.
  • Organic granulated sugar sweetens everything.
  • Dairy-free butter adds some moisture and aids in baking.
  • Bananas work like eggs and make the muffins lighter.
  • Pumpkin puree is the quintessential flavor for autumn.

Frosting

  • Dairy-free cream cheese adds thickness and flavor to the frosting.
  • Dairy-free butter helps blend the ingredients and tastes good too.
  • Organic powdered sugar is so sweet and perfect for frosting.
  • Vanilla extract adds a little flavor.
  • Cinnamon adds flavor and color.
Centered cupcake frosted beauty with more spaced out behind.

How to make this recipe

  • Preheat the oven and line the cupcake tins with paper liners. You can actually get 30 cupcakes out of this recipe but if you want them taller then 24 will work fine.
  • To a medium bowl add the flour, baking soda and powder, salt, and pumpkin spice. Mix together.
  • Mash the bananas and set aside.
Two process photos showing the dry ingredients and sugars in separate bowls.
  • In a large bowl add the softened butter and both sugars. Use a hand mixer or mixer and beat until it is light and fluffy. That’s about 5 minutes.
  • Add the mashed banana and pumpkin puree and mix until it is well combined.
Two process photos showing mixed sugars, butter and then added banana and puree.
  • Gradually add the flour and mix until just combined. Don’t over mix.
Two process photos showing adding flour to the mixture and then the final batter.
  • Divide the batter into cupcake liners. I like to use a large cookie dough scoop to make the cupcakes even.
Overhead photo of raw batter filling 12 cupcake paper cups in a tin.
  • Bake at 350° F for 15 to 20 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and place the vegan pumpkin cupcakes on a wire rack to cool completely.

Pro tips

  • Measure the flour correctly. Don’t just scoop into the bag and pull out a cup. The flour will be compacted. Fluff your flour with a spoon, drop it lightly into your measuring cup, and use a knife to level it off.
  • Don’t use canned pumpkin pie filling for this recipe. It has already been sweetened. Use a can of pumpkin puree. There are extra ingredients in the canned pie filling.
  • If you don’t have pumpkin pie spice you may very well have all of the ingredients in your pantry to make your own mix. Here is a homemade Pumpkin Pie Spice recipe to have on hand.
Pumpkin cupcakes straight out of the oven and cooling in a rack.

Cream cheese frosting tips

  • In a large bowl beat the softened dairy-free cream cheese until smooth and creamy. You can do this by hand or use a hand mixer works great.
  • Add the softened dairy-free butter next and beat until smooth.
  • Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl. Really do just add a little at a time between mixing. It will result in a smoother frosting.
  • Beat in vanilla and cinnamon until smooth.
  • Fit a disposable decorator bag with a #1M decorating tip. Then fill bag with frosting.
  • Frost cupcakes and decorate as desired.
  • Store leftovers in the refrigerator for up to 3-4 days in a covered container.
  • This vegan cream cheese frosting may get too soft while you are piping. This comes from the warmth of your hands or your house. Frost just a few at a time while keeping the extra frosting in the refrigerator.
About a docent frosted pumpkin cupcakes scattered on a table and wooden board.

FAQ’s

What if I don’t have pumpkin pie spice?

Here is a homemade Pumpkin Pie Spice recipe that you can use and you’ll have extra for future recipes too. Alternatively, you can substitute the measurement for 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.

Should these pumpkin cupcakes be refrigerated?

If you haven’t frosted them they do not need to be refrigerated. If they are frosted and your house is cool you don’t have to refrigerate. The frosting may get too soft if your house is warm.

How should these be stored?

Keep in an airtight covered container. They will keep up to 3 days if not in the refrigerator. I like to always keep mine in the fridge then I am sure they will always be pretty and perfect. In the refrigerator, they will keep for up to a week.

Can I freeze these cupcakes?

Yes, they freeze really well but you should really freeze the cupcakes and frosting separately – just to be safe. Store in an airtight freezer container. Then remix the frosting in case of separation and then pipe on the cupcakes. They will keep in the freezer up to 3 months

Close up of a vegan pumpkin cupcake with text above in white and orange.

More Favorite Pumpkin Recipes

  • The newest addition to the blog are these Pumpkin Paccakes that are fluffy and delicious!
  • Pumpkin Fudge mixed with peanut butter makes the perfect holiday treat.
  • Banana Bread is such a great quick bread and here is a variation with Pumpkin and Chocolate Chip Banana Bread.
  • Make sure you check back because cookies and dip are on their way to these pages this fall.
Wide photo view of many finished cupcakes in double flared paper cupcake cups.

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DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

📋 Recipe

One closeup of a pumpkin cupcake topped with a swirl of buttercream frosting.

Vegan Pumpkin Cupcakes

Ginny McMeans

This easy Vegan Pumpkin Cupcake Recipe stars pumpkin spice flavors and pumpkin puree.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dessert

Cuisine Dairy-Free, Vegan

Servings 30 Cupcakes

Calories 312 kcal

Ingredients  

For the cupcakes:

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 1/2 teaspoons Pumpkin pie spice
  • 1 cup Organic brown sugar – packed
  • 1 cup Organic granulated sugar
  • 1 cup Dairy-free butter – 2 sticks softened
  • 1 1/2 cups bananas – 3 medium bananas is about 1 1/2 cups mashed
  • 15 ounces Pumpkin puree (solid-packed pumpkin) – one can

For the frosting:

  • 16 ounces Dairy-free plain cream cheese – 2 packages – my favs are Miyoko’s or Kite Hill
  • 1/2 cup Dairy-free butter – one stick softened
  • 6 cups Organic powdered sugar – use up to 8 cups, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions 

For the cupcakes:

  • Preheat the oven to 350 degrees F and line the cupcake tins with paper liners.

  • In a medium bowl, mix together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.

  • In a large bowl with a hand mixer, beat the brown sugar, granulated sugar and butter together until light and creamy.

  • Add mashed bananas and pumpkin. Beat until well combined.

  • Gradually add the flour mixture, mixing between each addition.

  • Divide batter into cupcake liners using a cookie dough scoop or large spoon.

  • Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.

  • Remove from the oven and place on a wire rack to cool completely.

For the frosting:

  • In a large bowl beat the dairy-free cream cheese until smooth and creamy.

  • Add butter and beat until smooth.

  • Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.

  • Beat in vanilla and cinnamon until mix in well.

  • Frost cupcakes and decorate as desired.

  • Store leftovers in refrigerator for up to 3-4 days in a covered container.

Notes

Pumpkin Pie Spice: you can also use 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
Frosting: Fit a disposable decorator bag with a #1M decorating tip. Then fill the bag with frosting
Decorating: Decorate with chopped pecans as in these photos or autumn colored sprinkles, or other Fall candies.

Nutrition

Serving: 1CupcakeCalories: 312kcalCarbohydrates: 49gProtein: 2gFat: 13gSaturated Fat: 3gSodium: 246mgPotassium: 98mgFiber: 2gSugar: 39gVitamin A: 2212IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Blue graphic snowflake as Vegan in the Freezers logo.

DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.





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