These Vegan Pumpkin Spice Cupcakes are soft, moist, and bursting with autumn flavors. Topped with adorable pumpkin-shaped buttercream decorations, they’re perfect for celebrating the fall season. The pumpkin spice sponge is warmly spiced and completely egg- and dairy-free, while the smooth buttercream adds a festive touch. Whether you’re making them for a special occasion or simply to enjoy at home, these cupcakes are both delicious and fun to make.
Why You’ll Love This Recipe: You’ll love this recipe for its ease and deliciousness. The cupcakes are perfectly spiced and moist, with a rich pumpkin flavor that pairs beautifully with the creamy, vegan buttercream. The buttercream decorations add a whimsical element, and they’re surprisingly easy to create. Plus, being vegan, these cupcakes cater to a wide range of dietary needs without sacrificing flavor or texture.
Perfect Occasion: These cupcakes are perfect for autumn gatherings, Halloween parties, or as a fun weekend baking project. Their festive appearance makes them ideal for any fall celebration, and they’re great for sharing with friends and family. Serve them at a cozy afternoon tea or as a sweet treat after a holiday meal.
Decoration Tips: Use pumpkin molds for the buttercream, or pipe a pumpkin shape by hand. Add sprinkles or edible glitter for an extra festive touch, or garnish with cinnamon powder for a simple, elegant finish.
Ingredients for the Cupcakes:
- 250g all-purpose flour
- 300g golden caster sugar
- 3½ tsp pumpkin spice
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tbsp ground flaxseed + 3 tbsp water
- 340g pumpkin purée
- 1 tbsp apple cider vinegar
- 65ml sunflower oil
Ingredients for the Buttercream:
- 150g dairy-free block butter
- 380g icing sugar
- 2 tsp pumpkin spice
- Orange food gel
- Brown food gel or cocoa powder
- Dairy-free milk (if needed)
Instructions:
- Preheat the oven to 180°C (350°F) and line cupcake tins with cases.
- In a large bowl, combine the flour, sugar, pumpkin spice, baking powder, and baking soda.
- Mix flaxseed and water, then set aside to thicken.
- Add the flax mixture, pumpkin purée, apple cider vinegar, and oil to the dry ingredients. Mix until smooth.
- Fill cupcake cases ¾ full and bake for 20-22 minutes.
- Cool cupcakes before frosting.
For the Buttercream:
- Whip the dairy-free butter until creamy.
- Add icing sugar, pumpkin spice, and orange food gel. Whip until fluffy.
- Separate some buttercream, color it brown, and pipe pumpkin stems.
- Pipe or mold the buttercream into pumpkin shapes, freeze for 20 minutes.
- Attach the pumpkin buttercream to the cupcakes.
Enjoy!