Vegan Pumpkin Pie Cupcakes
Pumpkin puree, cinnamon, ginger, and nutmeg flavor these single-serving cupcakes, which capture the taste of pumpkin pie in a portable, no-slice-needed format. The batter comes together quickly using pantry staples, and a coconut cream topping adds richness in place of whipped dairy cream. Bake time is about 22 minutes, with the full recipe taking under an hour.
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
Calories: 110kcalCarbohydrates: 20gProtein: 1gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 102mgPotassium: 109mgFiber: 0.4gSugar: 13gVitamin A: 824IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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