If you’re looking for a cozy, comforting treat that’s perfect for fall mornings or any time you crave a little seasonal sweetness, this Vegan Pumpkin Cupcakes Recipe is an absolute must-try. I love these cupcakes because they’re wonderfully moist, perfectly spiced, and come together with just one bowl – making the whole baking process delightfully simple. Whether you’re a seasoned vegan or just dipping your toes into plant-based baking, these cupcakes offer a sweet, spiced hug in every bite.
What makes this Vegan Pumpkin Cupcakes Recipe so special is how effortlessly it balances the rich pumpkin flavor with just the right touch of pumpkin pie spice, plus the ease of pantry-friendly ingredients. You’ll find that they’re great for sharing with family or friends, and they also freeze beautifully if you want to prepare ahead for busy days. Trust me, once you bake these, they’ll quickly become an autumn staple you’ll reach for again and again.
Why You’ll Love This Recipe
- Easy One-Bowl Method: Minimal cleanup and quick prep make baking enjoyable and stress-free.
- Perfectly Spiced: The pumpkin pie spice creates a cozy flavor that’s not overpowering.
- Moist & Fluffy Texture: Thanks to the pumpkin puree and oil, these cupcakes stay soft and tender.
- Vegan & Allergy-Friendly: A great option for those avoiding dairy or eggs without sacrificing taste.
Ingredients You’ll Need
The key to these Vegan Pumpkin Cupcakes Recipe is simple, reliable ingredients that come together to produce a light and flavorful batter. I especially recommend using good-quality pumpkin puree and fresh pumpkin pie spice for the most vibrant taste.
- All-purpose flour: The foundation for structure, choose unbleached for better flavor.
- Granulated sugar: Adds sweetness and helps with that tender crumb.
- Pumpkin pie spice: It’s the magic mix of cinnamon, nutmeg, and cloves that brings warmth.
- Baking soda: Provides a nice lift and works with the vinegar to make the cupcakes fluffy.
- Salt: Enhances all the flavors and balances the sweetness.
- Vanilla extract: Adds depth and a sweet aroma to the batter.
- White or apple cider vinegar: Reacts with baking soda for rise, don’t skip it!
- Canola or vegetable oil: Keeps the cupcakes moist and tender.
- Pumpkin puree: The star ingredient that adds moisture and that unmistakable pumpkin flavor.
- Water: Helps get the batter to the perfect consistency without heaviness.
Variations
I love playing around with this Vegan Pumpkin Cupcakes Recipe depending on the season or mood. You can easily customize it by adding mix-ins or changing up the frosting to suit your taste buds or dietary needs.
- Spiced Walnut Mix-ins: Adding chopped walnuts gives a crunchy contrast—I’ve seen my family go nuts over this version!
- Dairy-Free Cream Cheese Frosting: Rich and tangy, my favorite way to top these cupcakes for a classic fall vibe.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free blend—I had great success with this substitution without losing fluffiness.
- Maple Syrup Sweetened: Replace sugar with pure maple syrup for a natural, earthy sweetness that pairs beautifully with pumpkin.
How to Make Vegan Pumpkin Cupcakes Recipe
Step 1: Get Your Oven Ready and Prep Cupcake Tin
Preheat your oven to 350°F (175°C). Line your cupcake tin with silicone or paper liners—I usually opt for silicone because it’s easier to peel off my cupcakes without messing them up. Setting up your pan ahead saves time and stress later on.
Step 2: Mix Dry and Wet Ingredients Together
In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt until everything is evenly combined. Then add in the vanilla extract, vinegar, oil, pumpkin puree, and water. Stir everything with a spatula or whisk just until smooth—don’t overmix or your cupcakes might turn out dense. When I first made these, I learned that a bit of gentle folding is all you need for the perfect batter.
Step 3: Fill Cupcake Liners and Bake
Pour the batter evenly into the liners, filling each about three-quarters full so they have room to rise. Pop the pan into the preheated oven and bake for 25 to 30 minutes. To check doneness, stick a toothpick in the center of one cupcake—if it comes out clean or with just a few moist crumbs, they’re ready. Remember, ovens can vary, so keep a close eye from 22 minutes onward.
Step 4: Cool and Decorate
Once baked, let your cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Decorating them while warm can cause frosting to melt, so patience pays off! From here, you can frost with your favorite vegan buttercream or enjoy them as-is for a simple, delicious treat.
Pro Tips for Making Vegan Pumpkin Cupcakes Recipe
- Measure Flour Correctly: I’ve learned to spoon flour into the measuring cup and level it off instead of scooping directly to avoid dense cupcakes.
- Use Fresh Pumpkin Pie Spice: Freshly blended spices make a noticeable difference in the warmth of these cupcakes.
- Don’t Skip the Vinegar: It reacts with baking soda to give your cupcakes their airy texture—trust me, it works wonders.
- Cool Completely Before Frosting: I made the mistake of frosting too soon once and ended up with a messy glaze—patience is key!
How to Serve Vegan Pumpkin Cupcakes Recipe
Garnishes
I love finishing these cupcakes with a simple dusting of powdered sugar, or if you’re feeling fancy, a swirl of vegan cream cheese frosting topped with chopped pecans or a sprinkle of cinnamon. These garnishes add a lovely contrast in texture and a pop of visual appeal to your cupcakes.
Side Dishes
Pairing these cupcakes with a hot cup of chai latte or spiced coffee makes for an inviting fall snack or dessert. They also go surprisingly well alongside a fresh green salad if you’re serving them as part of a brunch spread.
Creative Ways to Present
For holidays or parties, I like to place the cupcakes on a tiered stand decorated with mini pumpkins and autumn leaves. You could also pipe frosting into fun shapes using different tips or add edible glitter for a touch of sparkle. Presentation can make a simple recipe feel extra special when guests arrive!
Make Ahead and Storage
Storing Leftovers
I usually store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them instead to keep the frosting from melting and the cupcakes moist.
Freezing
These cupcakes freeze really well! I freeze them unfrosted by wrapping each cupcake tightly in plastic wrap and then placing them in a freezer-safe bag. When you’re ready, thaw them at room temperature and frost fresh for best results.
Reheating
If you want to warm a cupcake before serving, I zap it in the microwave for about 10-15 seconds. This quick heat-up brings back that just-baked softness but be careful — don’t overdo it or they’ll dry out!
FAQs
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Can I use canned pumpkin puree for this Vegan Pumpkin Cupcakes Recipe?
Absolutely! Canned pumpkin puree works perfectly and is super convenient. Just make sure it’s pure pumpkin (not pumpkin pie filling) to avoid extra sugars and spices that could affect the recipe.
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What can I use instead of baking soda in this recipe?
If you don’t have baking soda, you can use baking powder, but you’ll generally need about three times the amount. Keep in mind, this might slightly change the texture and rise, so I recommend sticking to baking soda for best results.
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How do I make the cupcakes extra moist?
Don’t skip the oil and pumpkin puree as they add essential moisture. Also, avoid overbaking by checking with a toothpick a few minutes before the timer goes off. Turning off the oven and letting cupcakes sit inside for a few extra minutes can also keep them soft.
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Can I add chocolate chips or nuts?
Yes! Feel free to fold in vegan chocolate chips or chopped nuts after mixing the batter for extra texture and flavor. Just remember to keep total mix-ins moderate to avoid heavy cupcakes.
Final Thoughts
This Vegan Pumpkin Cupcakes Recipe holds a special place in my heart because it brings all the cozy fall vibes into one easy, delicious bite. I love how versatile it is—you can keep it simple or dress it up for any occasion. I really hope you give this recipe a try and enjoy the wonderful, warm flavors as much as I do. Happy baking!
Print
Vegan Pumpkin Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously moist and fluffy vegan pumpkin cupcakes, perfectly spiced with pumpkin pie spice and made with simple pantry ingredients. These cupcakes are easy to prepare in one bowl and baked to perfection, offering a comforting and flavorful treat that’s entirely plant-based.
Ingredients
Dry Ingredients
- 1 ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of baking soda
- ½ teaspoon of salt
Wet Ingredients
- 2 teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoon of canola or vegetable oil
- ¼ cup of pumpkin puree
- 1 cup of water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with silicone or paper baking cups to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl, combine all the dry and wet ingredients together. Stir the mixture until the batter is smooth and all ingredients are fully incorporated, ensuring an even texture.
- Fill Cupcake Liners: Pour the batter evenly into each cupcake liner, filling each about three-quarters full to allow room for rising without overflowing.
- Bake: Place the cupcake tin in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready.
Notes
- For even moister and fluffier cupcakes, consider adding a vegan frosting or glaze atop the cooled cupcakes.
- Feel free to customize with mix-ins such as chopped nuts or vegan chocolate chips for extra texture and flavor.
- Use pumpkin pie spice to achieve that signature warm and cozy fall flavor.
- Make sure not to overfill cupcake liners to prevent batter overflow during baking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 149 kcal
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
