I absolutely love this Vegan Pumpkin Cupcakes Recipe because it brings just the right touch of cozy fall flavor without any fuss. When I first tried this recipe, I was amazed at how moist and fluffy the cupcakes turned out, especially since they’re completely plant-based and made in just one bowl—talk about a win-win. You’ll find that these cupcakes are perfect for a casual afternoon treat or even for holiday gatherings when you want something comforting yet easy to make.
What makes this Vegan Pumpkin Cupcakes Recipe truly special is how the pumpkin puree and warm pumpkin pie spice blend harmoniously to create that classic autumn vibe. Plus, it’s so adaptable—you can easily add your favorite mix-ins or frost it up for a decadent finish. I’ve made these countless times for friends and family, and they always go crazy for them, which says a lot for a vegan dessert!
Why You’ll Love This Recipe
- Super Moist & Fluffy: The combination of pumpkin and oil keeps these cupcakes perfectly tender every time.
- One-Bowl Convenience: You mix everything in one bowl, making cleanup a breeze—something we all appreciate.
- Perfect Spice Balance: Pumpkin pie spice adds just enough warmth without overpowering the natural pumpkin taste.
- Versatile for Any Occasion: Whether it’s a casual snack or a festive dessert, these cupcakes fit right in.
Ingredients You’ll Need
These ingredients work together to create a balanced and flavorful vegan cupcake base. When shopping, look for pumpkin puree with no added sugars or spices to keep the flavor pure and customizable.
- All-purpose flour: The backbone of your cupcakes; provides structure and tenderness.
- Granulated sugar: Sweetens without altering texture, and caramelizes beautifully in the oven.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings cozy fall warmth.
- Baking soda: Helps the cupcakes rise nicely and creates a light crumb.
- Salt: Enhances all the other flavors and balances sweetness.
- Vanilla extract: Adds depth and a lovely sweet aroma.
- White or apple cider vinegar: Reacts with baking soda to make cupcakes airy.
- Canola or vegetable oil: Keeps the cupcakes tender and moist; neutral flavor is key.
- Pumpkin puree: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
- Water: Helps bring the batter together; keeps it light.
Variations
I love how flexible this Vegan Pumpkin Cupcakes Recipe is. You can easily tweak it to match your taste or dietary needs, and I encourage you to have fun experimenting with different add-ins and toppings.
- Chocolate Chips: Adding dairy-free chocolate chips gives a sweet surprise inside every bite—my family goes nuts for this twist.
- Gluten-Free Version: Swap all-purpose flour for a gluten-free baking blend and add a flax egg for structure.
- Spiced Up: Increase the pumpkin pie spice or add a pinch of ground ginger for extra warmth and spice complexity.
- Frosting Variations: Top with vegan cream cheese frosting, maple glaze, or simply dust with powdered sugar for different looks and tastes.
How to Make Vegan Pumpkin Cupcakes Recipe
Step 1: Preheat and Prep
Before you start mixing, preheat your oven to 350°F (175°C). Line a cupcake tin with silicone or paper baking cups—that way, your cupcakes will come out easily and look great. I always use silicone liners for easy cleanup and a bit of environmental friendliness.
Step 2: Mix the Batter
Grab a large bowl and whisk together your dry ingredients: flour, sugar, pumpkin pie spice, baking soda, and salt. Then add your wet ingredients—vanilla, vinegar, oil, pumpkin puree, and water—and mix everything until smooth. Don’t overmix here—just stir until the batter looks uniform; overmixing can make cupcakes tough, which I learned the hard way!
Step 3: Bake to Perfection
Pour the batter into your prepared cupcake cups, filling each about three-quarters full so there’s room to rise without spilling over. Pop the tin into the oven and bake for 25 to 30 minutes. To test doneness, stick a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs, they’re ready. I usually start checking at 24 minutes to avoid drying them out.
Pro Tips for Making Vegan Pumpkin Cupcakes Recipe
- Use Room Temperature Ingredients: I discovered this trick speeds up mixing and yields a smoother batter.
- Don’t Skip the Vinegar: It might sound odd, but vinegar reacts with baking soda to give you fluffy cupcakes every time.
- Silicone Liners Are Your Friend: They release cupcakes effortlessly and avoid any paper bits sticking to your treats.
- Avoid Overbaking: I learned that baking a minute or two too long dries them out—keep a close eye near the end.
How to Serve Vegan Pumpkin Cupcakes Recipe
Garnishes
My go-to garnish is a simple dusting of powdered sugar or a generous swirl of vegan cream cheese frosting with a sprinkle of cinnamon on top—it just complements the pumpkin so well. Some days, I add chopped pecans or a drizzle of maple syrup for an extra special touch.
Side Dishes
These cupcakes pair beautifully with a hot cup of spiced chai tea or a frothy oat milk latte. I’ve also served them alongside a fresh fruit salad for a balanced snack that’s as colorful as it is delicious.
Creative Ways to Present
I once made a fall-themed dessert table with these cupcakes topped in tiny pumpkin toppers and served on rustic wooden platters—guests kept asking for the recipe! You can also place them in cute cupcake wrappers or package them as pretty gifts wrapped with twine.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cupcakes in an airtight container at room temperature for up to 3 days. If it’s warmer, I’ll pop them in the fridge to keep them fresh and moist longer—just make sure to bring them back to room temp before serving for the best texture.
Freezing
If you want to freeze these cupcakes, I recommend freezing them unfrosted in a single layer on a baking sheet first, then transferring to a sealed freezer bag. This way, they last up to 3 months, and you can thaw naturally before frosting and serving.
Reheating
To reheat, I gently warm cupcakes in the microwave for about 15-20 seconds or in a low oven (300°F) covered with foil to avoid drying. This restores a bit of that fresh-baked softness we all love.
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 actually what I use most of the time—it’s convenient and consistent in texture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains extra sugars and spices.
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Do I need to use oil in this vegan pumpkin cupcakes recipe?
Yes, oil is important here because it keeps the cupcakes moist and tender. I’ve tried swapping it out with applesauce, but the texture tends to be denser and less fluffy. If you want to experiment, go for a neutral-tasting oil like canola for best results.
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Can I add mix-ins to these cupcakes?
Definitely! Chocolate chips, chopped nuts, or dried cranberries are all excellent additions. I like mixing in dairy-free chocolate chips for a fun surprise inside the cake—just fold them gently into the batter before baking.
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How long do vegan pumpkin cupcakes last?
When stored properly in an airtight container at room temperature, they stay fresh for about 3 days. If you refrigerate them, they’ll last closer to a week, but always bring them to room temperature before eating for the best taste and texture.
Final Thoughts
This Vegan Pumpkin Cupcakes Recipe holds a special place in my kitchen because it’s the perfect balance of ease, flavor, and wholesome ingredients. I’d recommend you give it a try next time pumpkins are in season or whenever you just need a quick, comforting treat. Trust me, once you make them, they’ll become one of your go-to vegan desserts that friends and family will eagerly ask for again and again.
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
Delight in these moist and fluffy vegan pumpkin cupcakes, perfectly spiced with pumpkin pie spice and easy to make in one bowl. These cupcakes are a wholesome, dairy-free treat ideal for fall or any time you crave a cozy spice-infused dessert.
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 the Oven: Set your oven to 350°F (175°C) and prepare a cupcake tin by lining it with silicone or paper baking cups to prevent sticking and ease removal.
- Mix Ingredients: In a large mixing bowl, combine all dry and wet ingredients. Stir thoroughly until the batter is smooth and free of lumps, ensuring even distribution of pumpkin pie spice and baking soda for balanced flavor and rise.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about three-quarters full to allow space for the cupcakes to rise without overflowing.
- Bake: Place the cupcake tin in the oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, the cupcakes are ready.
Notes
- These cupcakes are super moist and fluffy, making them perfect for a one-bowl vegan pumpkin dessert.
- You can customize by adding mix-ins like chopped nuts or dairy-free chocolate chips for added texture and flavor.
- Top with a vegan cream cheese frosting or simple glaze to enhance the spicy pumpkin flavor.
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
