Vegan Pumpkin Cupcakes

Yes, I love “pumpkin” everything!! Especially at this time of year.

So, of course, I made a vegan pumpkin treat – CUPCAKES!

Because, who doesn’t love cupcakes?? (If you don’t, then let us prepare in intervention).

This recipe makes 12 delicious fluffy cupcakes.

Ingredients & Instructions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.

2. Mix these wet ingredients in a small bowl first and set aside.

  • ¼ cup plain soy milk
  • 1 teaspoon cider vinegar
3. Mix these wet ingredients together in a medium bowl and set aside.
  • ½ cup pumpkin puree
  • ½ cup canola oil
  • 1 teaspoon vanilla
In case you’re wondering, here’s the pumpkin I used:
3. Then, while those sit, mix these dry ingredients together in a large bowl:
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2/3 cup white granulated sugar (or you could use 1/3 white sugar and 1/3 cup packed dark brown sugar)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1/2 cup crushed pecans (optional – oh and I used mixed nuts because that’s what I had)

4. Put the wet ingredients together and add to the dry, mixing until just combined.

5. Divide the batter into the cups, filling each liner about ¾ full.

6. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow cupcakes to cool completely before frosting – I’ve included a recipe below.

Ingredients for the Vegan Cream Cheese Frosting:

  • ½ cup dairy-free soy margarine (I use Earth Balance
  • 1 8-oz tub dairy-free cream cheese (I use Tofutti)
  • 4 cups powdered sugar


1. In a large mixing bowl using an electric mixer, blend all of the ingredients until creamy and fluffy, about 5 minutes.

After frosting the cupcakes, decorate them with your favorite candies or sprinkles!

FYI the frosting will store up to 1 day in an airtight container in the refrigerator.



P.S. My friend Jeanette thought I poured in too many nuts – probably because I didn’t exactly measure them. She also thought the cupcakes would be yummy with little bits of apple baked inside. Sounds good so next time for sure!




2 Comments on Meatless Mondays – Vegan Pumpkin Cupcakes

  1. I also love all things Pumpkin! might try this recipe out this weekend. Nice photos with your instructions, and who doesn’t love cupcakes?!!

    • oh me too..Pumpkin is all my life is about right now! A few years ago I had these amazing pumpkin cookies from a local bakery that has since gone out of business – I would LOVE to figure out their recipe – they were amazing!! It is kinda fun to attempt to duplicate them though and eat all the “incorrect” versions :)

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