Vegan Pumpkin Cupcakes
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Moist and fluffy Vegan Pumpkin Cupcakes are topped with a creamy chocolate frosting. This fall cupcake is the perfect combination of chocolate and pumpkin spice!
If you’re looking for more fall cupcake recipes, check out some of my other favorites like Sourdough Pumpkin Spice Cupcakes, Apple Cinnamon Cupcakes, or Maple Bacon Brown Sugar Cupcakes.
Table of Contents
I love using pumpkin as an egg replacer as it works so well for baked goods! Not only does it bring great flavor, but it also provides moisture and helps create that light and fluffy texture.
I top these cupcakes with a chocolate vegan buttercream frosting. It’s rich, creamy, and strikes the perfect balance with the lightly spiced cupcake. These Vegan Pumpkin Cupcakes have the best of both worlds, pumpkin spice and chocolate!
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.
Vegan: 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 organic light brown sugar in this recipe. You could also use store bought too.
- Pumpkin: My favorite is Farmer’s Market.
- Applesauce: I use organic applesauce for added moisture mixed in with the pumpkin.
- 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 in this recipe. You could use your favorite.
- Baking Powder & Salt: Necessary for leavening and flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe, but you could also use a hand mixer if you prefer.
- Cupcake Pan: You’ll need just one cupcake pan.
- Piping Bag: I use a piping bag and decorating tip to frost these, but it’s totally optional. You could also just use a butter knife if you prefer.
- Decorating Tip: I use Ateco tip #827 for these, but you can use any tip you like.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a cupcake pan with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no chunks of butter.
In a small bowl, mix together the pumpkin, applesauce, and apple cider vinegar.
Add the pumpkin mixture, coconut milk, flour, pumpkin spice, baking powder, and sea salt and mix together until a smooth batter forms.
Step 3
Fill the cupcake liners three-quarters full.
Step 4
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).
Step 5
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. 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.
Step 6
Transfer the frosting to a piping bag with Ateco tip #827. Frost the cupcakes and sprinkle with orange and black sprinkles (optional).
Baker’s Tips
- 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.
- 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.
FAQ’s
You can use regular butter and milk in the cake if you’re not vegan. And regular butter in the frosting as well.
Store in an airtight container for up to 3 days.
Craving More?
Veagn Pumpkin Cupcakes
Ingredients
Batter
- 113 grams vegan butter (softened)
- 170 grams light brown sugar (packed)
- 142 grams pumpkin puree
- 113 grams applesauce
- 1 teaspoon apple cider vinegar
- ½ cup coconut milk
- 191 grams all purpose flour
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ½ teaspoon ground vanilla bean
- ½ teaspoon fine sea salt
Frosting
- 226 grams vegan butter (softened)
- 400 grams powdered sugar (sifted)
- 57 grams cocoa powder (sifted)
- 4 to 6 tablespoons water
- India Tree Nature’s Colors Bright Orange Sprinkles
- ColorKitchen Dark Cocoa Sprinkles
Instructions
- 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. Mix on low until combined and there’s no chunks of butter.
- In a small bowl, mix together the pumpkin, applesauce, and apple cider vinegar.
- Add the pumpkin mixture, coconut milk, flour, pumpkin spice, baking powder, and sea salt and mix together until a smooth batter forms.
- 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.
- 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. 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.
- Transfer the frosting to a piping bag with Ateco tip #827. Frost the cupcakes and sprinkle with orange and black sprinkles (optional).
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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