These cupcakes are essentially crustless pumpkin pie baked into individual portions — same spiced, creamy filling, no slicing required. Full-fat coconut milk and cornstarch do the work that eggs and cream would do in a conventional recipe, giving you a set, smooth center without any animal products. If you want a low-fuss fall dessert that travels well and works for a mixed crowd, this is a reliable one.
Why this recipe works
Two things drive this recipe. First, full-fat canned coconut milk — not the carton kind — provides enough fat to mimic the richness of heavy cream. Shake the can before opening so the solids and liquid are combined; if you use a low-fat version, the filling will be thin and won’t set properly. Second, cornstarch acts as the setting agent in place of eggs. It needs heat to activate, which is why the cupcakes must bake through fully and then chill completely before you eat them. Cutting into them warm will give you a runny center — not a flaw in the recipe, just a matter of patience. Let them cool on the counter, then refrigerate until firm. That chill step is what locks in the custard-like texture.
Troubleshooting
- Filling is still liquid after baking: Your oven may run cool. Give the cupcakes an extra 3–5 minutes and check that the edges look set even if the center has a slight wobble — they firm up during chilling. Don’t pull them early.
- Tops crack deeply and filling spills over: The oven temperature is too high. Use an oven thermometer to verify; many home ovens run 25°F hotter than the dial reads. A slight surface crack is normal and harmless, but deep splits usually mean excess heat.
- Cupcakes stick to the liners and fall apart when peeled: Paper liners work better here than foil ones. Lightly spray the inside of each liner with a neutral cooking oil before filling. Silicone liners are the most reliable option if you have them.
- Filling tastes flat or bland: Canned pumpkin puree varies in moisture and flavor intensity by brand. If the batter tastes weak before baking, add a small pinch more cinnamon and ginger. Taste the batter — it’s safe to do since there are no raw eggs.
- Coconut flavor is too strong: This usually means the coconut milk brand has a pronounced taste. Swap to a can labeled “light” coconut milk only if you’re sensitive to it, but know the texture will be slightly softer. Skip the garnish of coconut whipped cream in that case — not worth adding more coconut flavor on top.
Vegan Pumpkin Pie Cupcakes
Equipment
- Mixing bowls
- 12-cup muffin tin
- Whisk
- Rubber spatula
- Oven
Ingredients
- 1 cup pumpkin purée use 100% canned pumpkin, not pumpkin pie filling
- ¾ cup organic canned coconut milk full-fat for creaminess
- ½ cup maple syrup preferably Grade A amber for rich flavor
- ¼ cup organic brown sugar light or dark based on desired depth
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour sifted for better texture
- 2 tablespoons cornstarch helps create custardy consistency
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg freshly grated if possible
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or silicone liners.
- In a large mixing bowl, whisk together the pumpkin purée, coconut milk, maple syrup, brown sugar, and vanilla extract until fully combined and smooth.
- Sift in the flour and cornstarch, then add cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth with a rubber spatula—do not over-mix.
- Divide the batter evenly into the muffin cups, filling about 3/4 full. Tap the tin lightly on the countertop to level the batter.
- Bake for 28–30 minutes, or until the edges are set and centers no longer jiggle. The tops may crack slightly like a pumpkin pie.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack and refrigerate at least 1 hour to set completely before serving.
Notes
- You can substitute coconut milk with oat cream or any thick plant milk, though coconut milk provides the best custard texture.
- Sprinkle a pinch of flaky sea salt on top before baking for a salted caramel-like finish.
- For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.
Nutrition
Frequently asked questions
Can I use pumpkin pie filling from a can instead of plain pumpkin puree?
No — use plain pumpkin puree only. Canned pumpkin pie filling already contains sugar and spices in amounts calibrated for a different recipe, so your cupcakes will likely come out too sweet and unevenly spiced.
Do these need to be refrigerated?
Yes. Because the filling is set with cornstarch and coconut milk rather than a stable egg custard, it softens at room temperature over time. Store them in a covered container in the fridge and they’ll keep well for up to four days.
Can I make these gluten-free?
Yes, a 1:1 gluten-free all-purpose flour blend works as a straight swap. Look for one that contains xanthan gum — that’s what holds the structure together in the absence of gluten.
My grocery store only has coconut cream, not coconut milk. Can I use it?
You can, but dilute it first — mix one part coconut cream with roughly one part water to approximate full-fat coconut milk. Using straight coconut cream will make the filling very dense and may affect how evenly it sets.
Can I freeze these?
Yes. Freeze them without any topping, individually wrapped, for up to six weeks. Thaw overnight in the refrigerator rather than at room temperature so the texture stays firm and even.
What to cook next
- Vegan Pumpkin Pie Smoothie
- Vegan Sticky Toffee Pudding
- Vegan Pavlova Perfection
- Miso Glazed Sweet Potatoes