So as you can probably tell, we’re big into the pumpkin stuff right now!
And since I made a pumpkin cake, I thought why not 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!
The pairing of pecans with pumpkin things is a winner by the way.
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.
The main note about these pumpkin cupcakes is to use muffin liners, not cupcake liners. These cupcakes rise very high. A cupcake liner is just a bit too small, you want the extra height of the muffin liner for these to come out just perfectly.
Another thing is that I could not find consensus online about what a standard cup measure for pumpkin puree is. The most common recommendation is that it’s 1 cup = 225g. Which is what I’ve gone with here (and in the past). But for the most accurate results, weigh it. And your flour, and that is my recommendation for all baked goods! Flour is too tricky, so always weigh it for accurate results.
You will love these gorgeous pumpkin cupcakes, they are:
- Pumpkin flavored
- 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.
Thoughts on these beautiful pumpkin cupcakes? Post them in the comments. Always love to hear from you. And if you make this recipe, please rate the recipe, as this is really so helpful.
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Rich, moist and tall vegan pumpkin cupcakes topped with a velvety pumpkin spice frosting and crushed pecans. Beautifully colorful and fall inspired.
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) 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)
- Sprinkle of Pumpkin Pie Spice
- Crushed Pecans
Preheat the oven to 350°F (180°C).
Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
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.
Add the pumpkin puree, vanilla, olive oil and apple cider vinegar to the mixing bowl.
Add the flax egg and mix in. Your batter will be thick.
Line a cupcake tray with muffin liners. Divide the batter evenly between them.
Bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Transfer to a wire cooling rack and allow to cool completely before frosting.
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.
Pipe the frosting onto the cupcakes and decorate with pumpkin pie spice and crushed pecan nuts.
Recipe adapted from our Vegan Pumpkin Cake.
Nutrition information is based on 1 cupcake (of 12) with frosting.
- 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