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Home » Desserts » Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting

Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting

Published: Nov 9, 2017 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

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Vegan Pumpkin Cupcakes

Vegan pumpkin cupcakes topped with pumpkin spice frosting and crushed pecans.

So as you can probably tell, we’re big into the pumpkin stuff right now!

And since I made a vegan pumpkin cake, I thought why not vegan pumpkin cupcakes too!

And so happy I did. These pumpkin cupcakes are super awesome, they’re easy, crazy delicious, and topped with a pumpkin spice frosting, a sprinkle of pumpkin pie spice and crushed pecans!

Batter for vegan pumpkin cupcakes in cupcake liners ready to bake. Vegan pumpkin cupcakes in a cupcake tray, freshly baked.

The pairing of pecans with pumpkin things is a winner by the way.

Some nuts just go best with things, like walnuts go perfectly with banana bread muffins and carrot cake cupcakes, pecans go best with pumkin cupcakes and vegan pumpkin muffins.

Vegan pumpkin cupcakes cooling on a wire cooling rack. Vegan pumpkin cupcakes topped with a pumpkin spice frosting on a wire rack.

Pumpkin spice frosting is too easy, it’s just a case of adding some pumpkin pie spice to your frosting. It creates a beautiful flavor and the velvety smooth frosting pipes beautifully onto these cupcakes.

These cupcakes rise very high! They’re beautifully tall. So for this reason I prefer to use muffin liners rather than cupcake liners because they tend to be higher on the sides and support these extra tall cupcakes best.

You can make your own pumpkin pie spice to use in this recipe! Or use a store-bought option, but if you have any difficulty buying it where you are, then just use our recipe for a homemade version.

Vegan pumpkin cupcakes topped with a pumpkin spice frosting and crushed pecans. Vegan pumpkin cupcakes topped with a pumpkin spice frosting and crushed pecans.

Another tip would be to weigh your pumpkin purée and your flour for the best, most accurate results. You can use canned or fresh pumpkin purée. Canned is easiest, but if you want to use fresh pumpkin purée, that works great too!

To make your own you just bake peeled and cubed pumpkin in the oven for around 30 minutes at 350°F (I’ve also done it at 390°F). Don’t add any oil or spices, just bake it plain. When it’s soft and cooked, then either mash it with a potato masher or put it into the food processor and purée it. If it’s a little ‘wet’ then stand it in a strainer so any excess water can drain off.

Vegan pumpkin cupcakes topped with a pumpkin spice frosting and crushed pecans. Vegan pumpkin cupcakes topped with a pumpkin spice frosting and crushed pecans.

You will love these gorgeous vegan pumpkin cupcakes, they are:

  • Tall
  • Rich
  • Moist
  • Pumpkin flavored
  • Easy
  • Topped with a pumpkin spice frosting
  • Beautifully colorful

Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will last for up to a week.

Vegan pumpkin cupcake topped with pumpkin spice frosting and crushed pecans. Vegan pumpkin cupcake topped with pumpkin spice frosting, cut in half to show the center.

Thoughts on these beautiful vegan pumpkin cupcakes? Post them in the comments. Always love to hear from you. And please rate the recipe too, this is really so helpful.

And for more delicious vegan cupcakes check out:

  1. Vegan Coffee Cupcakes
  2. Midnight Blue Velvet Cupcakes
  3. Vegan Vanilla Cupcakes
  4. Vegan Lemon Cupcakes

And soooo many more! Just type ‘cupcakes’ into our search bar to see what we’ve got.

Sign up to our email list – you’ll get a free recipe ebook (with 10-recipes) and you’ll be the first to know of any new recipes posted to the blog.

Vegan pumpkin cupcake cut in half to show the texture.

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Pumpkin Cupcakes

Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting


★★★★★

4.9 from 9 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 12
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Description

Rich, moist and tall vegan pumpkin cupcakes topped with a velvety pumpkin spice frosting and crushed pecans. Beautifully colorful and fall inspired.


Ingredients

For the Pumpkin Cupcakes:

  • 2 cups (250g) All Purpose Flour
  • 1 cup (200g) Brown Sugar
  • 1/2 cup (100g) White Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)
  • 1 and 1/2 cups (337g) Pumpkin Puree (not pumpkin pie filling)
  • 1 tsp Vanilla Extract
  • 1/4 cup (60ml) Extra Virgin Olive Oil (or other vegetable oil)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Flax Egg

For the Pumpkin Spice Frosting:

  • 3 cups (375g) Powdered (Confectioners) Sugar
  • 1/3 cup (75g) Vegan Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 2 Tbsp Soy Milk (or other non-dairy milk)

For Decorating:

  • Sprinkle of Pumpkin Pie Spice
  • Crushed Pecans

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
  3. Prepare your flax egg by mixing 1 Tbsp of ground flax seed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
  4. Add the pumpkin puree, vanilla, olive oil and apple cider vinegar to the mixing bowl.
  5. Add the flax egg and mix in. Your batter will be thick.
  6. Line a cupcake tray with muffin liners. Divide the batter evenly between them.
  7. Bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  8. Transfer to a wire cooling rack and allow to cool completely before frosting.
  9. Prepare your frosting by adding the powdered sugar, vegan butter, vanilla and soy milk to the bowl of an electric mixer. Start on slow speed and gradually increase the speed until thick and smooth. If your frosting is too thin, add in more powdered sugar, if it’s too thick, add in more non-dairy milk. When you reach the right consistency add in the pumpkin pie spice and mix in on slow until just mixed.
  10. Pipe the frosting onto the cupcakes and decorate with pumpkin pie spice and crushed pecan nuts.

Notes

*Recipe adapted from our Vegan Pumpkin Cake.

*Nutrition information is based on 1 cupcake (of 12) with frosting.

  • Category: Dessert, Cakes
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Cupcake (of 12)
  • Calories: 379
  • Sodium: 292mg
  • Fat: 8g
  • Saturated Fat: 1.2g
  • Carbohydrates: 75.2g
  • Fiber: 1.5g
  • Protein: 2.6g

Keywords: vegan pumpkin cupcakes

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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Previous Post: « Vegan Pumpkin Ice Cream
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Reader Interactions

Comments

  1. Bonnie says

    December 22, 2020 at 9:55 pm

    Soo Delish❤️

    ★★★★★

    Reply
    • Alison Andrews says

      December 23, 2020 at 9:45 am

      Thanks Bonnie!

      Reply
  2. Vanesa Valdivia says

    December 03, 2020 at 3:57 am

    Hello,
    Everytime I make these cupcakes they are a big hit. My family is not vegan and they love them so much, they’ve asked me to make them into a cake for my nephews birthday. Is it possible to double this recipe and bake in 7 inch cake pans?

    Reply
    • Alison Andrews says

      December 03, 2020 at 10:10 am

      Hi Vanesa, so glad you enjoy the cupcakes! We have a cake recipe based on this, and it’s for 7-inch cake pans. Check out our vegan pumpkin cake. 🙂

      Reply
  3. Ddzzizzi says

    October 30, 2020 at 7:26 pm

    Can’t wait to try this recipe. Just wondering, would a chia egg work instead?

    Reply
    • Alison Andrews says

      October 31, 2020 at 11:38 am

      Yes, a chia egg works in place of a flax egg. 🙂

      Reply
  4. Hayley says

    October 13, 2020 at 8:13 pm

    I forgot to sift my flour, so mine turned out a bit dense, but they were still really good. I made them for Canadian Thanksgiving and it felt very ‘fall!’

    Reply
    • Alison Andrews says

      October 14, 2020 at 10:02 am

      So glad they were still good. Over-mixing is a common reason for baked goods being a bit dense as well.

      Reply
      • Becky says

        October 21, 2020 at 9:09 pm

        Hi Alison,
        I’m thinking of trying this recipe using a GF flour blend (Pamela’s). Any thoughts about how that would turn out? Would I need to cook them longer?

        Thank you,
        Becky

        Reply
        • Alison Andrews says

          October 22, 2020 at 9:21 am

          Hi Becky, I’m not familiar with that particular blend, but as long as it’s a blend it should usually work well as a swap. Baking time would be the same.

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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