These cupcakes use canned pumpkin, almond flour, and coconut whipped cream to deliver the spiced, creamy flavor of pumpkin pie in a format that travels well and serves a crowd without any slicing. They are fully vegan — no eggs, no dairy — and they bake in a standard muffin tin. If you need a make-ahead dessert that holds up over several days, this is a reliable one.
Why this recipe works
Two things actually drive the result here. First, combining all-purpose flour with almond flour gives the cupcakes enough structure to hold their shape while keeping the crumb moist and slightly dense — closer to pie filling than a typical light cupcake, which is exactly what you want. Second, neutral oil replaces eggs and butter without fighting the pumpkin flavor. Dairy-free milk adds just enough liquid to bring the batter together. The pumpkin pie spice does the heavy lifting on flavor, so the ratio matters: too little and the cupcakes taste bland, too much and the clove becomes sharp. Stick to the recipe card measurement and you’ll get a balanced, warm spice note all the way through.
Make-ahead notes
Baked, unfrosted cupcakes keep well in an airtight container at room temperature for up to two days, or in the fridge for up to five. For longer storage, freeze them unfrosted in a single layer, then transfer to a zip bag — they hold for up to two months. Thaw overnight in the fridge or at room temperature for about an hour. Add the coconut whipped cream only after the cupcakes have fully cooled and right before serving; piped coconut cream weeps and deflates if it sits on the cupcakes for more than a few hours. If you’re prepping for a week of desserts, keep the cream in its chilled can and portion it fresh each time.
Mistakes to avoid
- Overmixing the batter: Once the wet and dry ingredients are combined, stop stirring as soon as no dry streaks remain. Overworking the batter develops gluten and makes the cupcakes tough and rubbery instead of tender.
- Using warm coconut cream: Coconut whipped cream must come from a can of full-fat coconut milk that has been refrigerated overnight — at least 8 hours. A warm or partially chilled can will not whip; you’ll get liquid instead of cream. Keep a backup can in the fridge at all times if you plan to make these repeatedly.
- Skipping the liner or greasing step: Almond flour makes these cupcakes stickier than an all-purpose-only batter. Use paper liners or grease the tin thoroughly, or the bottoms will tear when you try to remove them.
- Opening the oven early: The almond flour and pumpkin make the batter heavier than a standard cupcake. Opening the oven before the 18-minute mark causes them to sink in the center and stay gummy. Wait for the toothpick test.
- Using pumpkin pie filling instead of pumpkin purée: Canned pumpkin pie filling already contains sugar and spices. Substituting it throws off both the sweetness and the spice balance — skip the garnish of extra cinnamon on top too, not worth the extra dish — and always check the label to confirm you have plain purée.
Vegan Pumpkin Pie Cupcakes
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
For the Cupcake Batter:
- 1 ½ cups canned pumpkin purée preferably organic, unsweetened
- 1 cup light brown sugar packed
- ½ cup unsweetened almond milk or any plant-based milk
- ⅓ cup neutral oil such as grapeseed or avocado oil
- 2 tsp pure vanilla extract high-quality preferred
- 1 cup all-purpose flour sifted
- ½ cup almond flour adds richness and moisture
- 1 tsp baking powder aluminum-free
- ½ tsp baking soda
- 2 tsp pumpkin pie spice or mix of cinnamon, nutmeg, ginger, allspice
- ¼ tsp fine sea salt
For the Topping:
- 1 cup coconut whipped cream store-bought or homemade, chilled
- ½ tsp cinnamon for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, combine the canned pumpkin purée, brown sugar, almond milk, oil, and vanilla extract. Whisk until smooth and fully incorporated.
- In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Mixing dry ingredients separately ensures even leavening.
- Gradually fold the dry mixture into the wet ingredients using a spatula. Mix until just combined—avoid over mixing to maintain tenderness in the cupcakes.
- Divide the batter evenly among the lined muffin tins, filling each about 3/4 full. Gently tap the pan on the counter to remove any air pockets.
- Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean and the tops feel springy to the touch. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Once completely cooled, pipe or dollop chilled coconut whipped cream on each cupcake. Dust with a light sprinkle of cinnamon just before serving.
Notes
- For deeper flavor, roast your own pumpkin and purée it—this adds complexity and a natural sweetness.
- To make coconut whipped cream, chill full-fat coconut milk overnight, then scoop the solid top and whip with a bit of agave syrup and vanilla.
- You can substitute maple syrup for half of the sugar if you prefer a more robust flavor, but reduce the almond milk slightly.
Nutrition
FAQ
Can I make these gluten-free?
Yes, swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Blends that include xanthan gum work best here because they help bind the batter in the absence of gluten, keeping the cupcakes from crumbling.
Can I use fresh pumpkin instead of canned?
You can, but the moisture content of fresh pumpkin varies more than canned, which can make the batter too wet or too dry. If you roast and purée your own pumpkin, drain it in a fine mesh strainer for 20–30 minutes before measuring to remove excess liquid.
How many cupcakes does this recipe make, and can I double it?
The recipe makes a standard batch of 12 cupcakes in one muffin tin. It doubles cleanly — just mix in two bowls if your mixing bowl is small, and bake the two tins on separate racks, rotating them halfway through.
What can I use instead of coconut whipped cream?
Any store-bought vegan whipped topping works as a direct swap. You can also pipe a thick cashew cream — blend soaked raw cashews with a small amount of maple syrup and vanilla — which holds its shape longer than coconut cream at room temperature.
Why did my cupcakes sink in the middle?
The most common cause is underbaking — the dense pumpkin and almond flour batter needs the full bake time to set in the center. Check with a toothpick inserted in the middle; it should come out clean or with just a dry crumb, not wet batter.
Try these next
- Vegan Pumpkin Pie Smoothie
- Vegan Sticky Toffee Pudding
- Vegan Pavlova Perfection
- Miso Glazed Sweet Potatoes