Vegan Pumpkin Pie Cupcakes

Mary Jackson

All the warm spices and creamy filling of a classic pumpkin pie show up here in individual cupcake form, making them easy to serve at fall gatherings or holiday tables. Each cupcake is soft, moist, and spiced with cinnamon, ginger, and nutmeg, then topped with dairy-free whipped cream. Plan on about 45 minutes from start to finish.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings cupcakes

Calories 216 kcal

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

Calories: 216kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 150mgPotassium: 110mgFiber: 2gSugar: 20gVitamin A: 4802IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Keyword Pumpkin Pie Cupcakes, Vegan Cupcake Recipe, Vegan Pumpkin Desserts

Tried this recipe?