Vegan Pumpkin Cupcakes With Chocolate Frosting

Moist and fluffy Vegan Pumpkin Cupcakes With Chocolate Frosting are topped with a rich and decadent dairy free frosting. This fall cupcake is the perfect combination of chocolate and pumpkin spice!

If you’re looking for more fall cake recipes, check out some of my other favorites like Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting, Pumpkin Spice Chocolate Zucchini Cake Without Eggs, Pumpkin Pie Cake with Whipped Cream Frosting, or Apple Cinnamon Cupcakes.

A Quick Look At The Recipe

• Recipe Name: Vegan Pumpkin Cupcakes With Chocolate Frosting
• Ready In: 1 hour 35 minutes
• Makes: 12 cupcakes
• Main Ingredients: pumpkin puree, vegan butter, Dutch cocoa, powdered sugar
• Flavor Profile: lightly spiced with rich and creamy chocolate frosting
• Dietary Info: vegan, eggless
• Difficulty: Easy
• Why You’ll Love It: chocolate + pumpkin spice = ultimate fall treat!

Why You’ll Love This Recipe

• Moist and Fluffy: These vegan pumpkin cupcakes are so moist and fluffy thanks to the pumpkin and applesauce! Using pumpkin as an egg replacer makes incredibly moist and fluffy cakes.
• Flexible: While this cupcake is vegan, it’s so good you don’t even miss the butter. But, if you are not vegan or just need an eggless pumpkin cupcake recipe, you can replace the vegan butter with traditional butter in the cake and frosting.
• Fall Flavors: I love this recipe because it combines the cozy fall flavors of pumpkin and spice with my all time love of chocolate.
• Quick and Easy: Cupcakes are an awesome dessert because they’re quick and easy compared to cake. This recipe is ready in less than an hour so you can enjoy cake sooner!

Ingredients

• Vegan Butter or Shortening: I use Miyoko’s Organic Vegan Butter in this recipe, but you could use your favorite. You can also use organic shortening as well; I’ve tried this with both. I've also tested this with regular butter (incase you're not vegan).
• Brown Sugar: I use my homemade light brown sugar in this recipe. You could also use store bought too.
• Pumpkin: My favorite is Farmer’s Market, this is a great egg replacer as it makes these pumpkin cupcakes flavor and incredibly moist and fluffy. I do not strain my pumpkin either when making this recipe, which is why I listed the one I use here.
• Apple Cider Vinegar: I use organic apple cider vinegar; you can use white vinegar if that’s all you have.
• Coconut Milk: I love Jiva Organic Coconut Milk as it has just a single ingredient. You can also use your favorite nondairy milk like almond or oat too.
• All Purpose Flour: I use organic all purpose flour in this recipe. Don’t use cake or pastry flour as you want a higher protein content because these cupcakes are already light with the pumpkin and applesauce. So, using cake flour could result in sunken cupcakes.
• Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix in this recipe. You can use your favorite.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker’s Tips for Vegan Pumpkin Cupcakes With Chocolate Frosting

• Make sure the butter (or shortening) is soft. It’s best to let it soften naturally at room temperature.
• You can use your favorite vegan butter or even shortening for the cake and frosting, both will work. I recommend Miyoko's for the best flavor.
• Make sure to scrape down the sides of the bowl during making the batter and the frosting. This ensures that everything is mixed well.
• You can make the batter ahead of time if need be. Just store it in the fridge, covered, if you want to make it the night before. Then just bake off the cupcakes and frost the next day.
• Sprinkles are optional, but they can make these festive for Halloween! I use naturally colored orange and chocolate sprinkles from India Tree's Natures Colors line. Shop them in my Amazon Shop.

How to Make Vegan Pumpkin Cupcakes With Chocolate Frosting

1. Preheat the oven to 350°F. Line a cupcake pan with liners. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract.

2. Mix on low until combined and there’s no chunks of butter.

3. In a small bowl, mix together the pumpkin, applesauce, and apple cider vinegar.

4. Add the pumpkin mixture, coconut milk, flour, pumpkin spice, baking powder, and sea salt.

5. Mix together until a smooth batter forms.

6. Fill the cupcake liners three-quarters full. Bake for 22 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

7. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegan butter, powdered sugar, cocoa powder and water.

8. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl part way through mixing to ensure even mixing and a fluffy frosting.

9. Transfer the frosting to a piping bag with Ateco tip #827. Frost the cupcakes and sprinkle with orange and black sprinkles (optional).

Ways to Use Leftover Pumpkin

Reduce food waste and use that whole can of opened pumpkin! Try some of these other favorite pumpkin recipes that use pumpkin puree.

• Bake cookies like Eggless Brown Sugar Pumpkin Snickerdoodles, Pumpkin Chocolate Cookies Without Eggs, or Pumpkin Chocolate Chip Cookie Cake.
• Cozy up with Slow Cooker Pumpkin Stew!
• Make your dog a treat too with Pumpkin Waffles for Dogs or Pumpkin Granola for Dogs.
• Find more vegan recipes with pumpkin like Vegan Pumpkin Spice Banana Bread and Vegan Pumpkin Spice Almond Butter Cookies.
• Try Soft Baked Pumpkin Spice Cranberry Sandwich Cookies as a cozy fall cookie!
• Try Chocolate Pumpkin Pie Without Eggs for a fun twist on classic pumpkin pie!

Recipe FAQ’s

More Vegan Fall Desserts

Pumpkin Spice Chocolate Zucchini Cake Without Eggs

Vegan Pumpkin Spice Almond Butter Cookies

Vegan Spiced Oatmeal Raisin Cookies

Vegan Snickers Bars