Silky-Smooth Vegan Pumpkin Cupcakes with Cream Cheese Frosting

Cupcake Ingredients:

  • 2 cups (250 g) all-purpose flour or gluten-free 1:1 baking flour
  • 3/4 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup (225 g) pure pumpkin purée (ensure it’s not pumpkin pie filling)
  • 2/3 cup (130 g) organic granulated sugar
  • 2/3 cup (130 g) light brown sugar, packed
  • 2 tablespoons dairy-free yogurt or applesauce, at room temperature
  • 2/3 cup (150 g) avocado oil or another neutral oil
  • 3/4 teaspoon vanilla extract
  • 1/4 cup (60 mL) dairy-free milk, at room temperature
  • Vegan Cream Cheese Frosting (1 batch)
  • Vegan caramel (1/2 batch)


  1. Preparation: Start by preheating your oven to 350°F (177°C). Line a muffin tin with cupcake cases. Have all your ingredients measured and ready to go.
  2. Cupcake Batter: In a mixing bowl, combine the pumpkin purée with both sugars, dairy-free yogurt or applesauce, oil, and vanilla extract. Stir well. Sift in the spice, baking powder, baking soda, and salt, mixing until just combined. Alternately fold in the flour and dairy-free milk until the batter is smooth but take care not to overmix.
  3. Baking: Distribute the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
  4. Caramel Preparation: While the cupcakes are in the oven, prepare the caramel. To speed up the cooling process, spread the caramel in a shallow pan.
  5. Frosting: For the frosting, whip together vegan butter and vegan cream cheese until fluffy. Gradually beat in powdered sugar until the frosting reaches your desired consistency. Flavor with vanilla extract, and whip until everything is well incorporated.
  6. Frosting the Cupcakes: If you want a caramel swirl in your frosting, first drizzle some cooled caramel inside the piping bag. Then fill the bag with the vegan cream cheese frosting and pipe onto each cupcake. Follow the blog post for additional instructions on creating pumpkin cupcake toppers if desired.
  7. Serving: Once frosted, the cupcakes are ready to be served. Enjoy your dairy-free, vegan-friendly treat!

Remember to store any leftover cupcakes in an airtight container to maintain freshness. Enjoy your vegan pumpkin delicacies!

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