Vegan Pumpkin Cupcakes with Spiced Buttercream Delight

November 27, 2025

Vegan Pumpkin Cupcakes with spiced buttercream have become my seasonal favorite. Every fall, the scent of warm spices fills my kitchen, evoking memories of cozy gatherings with friends and family. These delightful cupcakes are not only dairy-free and eggless, but they also pack a flavor punch that will impress everyone, whether they follow a vegan diet or not. The creamy spiced buttercream on top adds a rich touch that will leave you craving more. Let’s get cooking!

Why You’ll Love This Vegan Pumpkin Cupcakes with

Moist and fluffy texture that melts in your mouth.
Perfect for fall gatherings, from Halloween to Thanksgiving.
Easy to make; you can whip up a batch in under 2 hours.
Healthy options available for those looking to indulge guilt-free.
Can be transformed into Vegan Pumpkin Muffins with for a breakfast option.
Rich flavor from the spices that warms your soul.
Budget-friendly and made from simple pantry staples.

Ingredients for Vegan Pumpkin Cupcakes with

Here’s everything you need to create these delightful cupcakes:

1 1/2 Cups All-Purpose Flour – provides the base for the cupcakes.
2 tsp Baking Powder – helps the cupcakes rise.
1/2 tsp Kosher Salt – enhances the flavors.
2 1/2 tsp Ground Cinnamon – gives that classic pumpkin spice flavor.
1 1/2 tsp Ground Ginger – adds a touch of warmth.
3/4 tsp Ground Cardamom – introduces a unique flavor profile.
1/4 tsp Ground Allspice – pairs perfectly with pumpkin.
1/8 tsp Ground Cloves – provides depth of flavor.
1 Cup Light Brown Sugar – sweetens the cupcakes and adds moisture.
1/2 Cup Canned Pumpkin Puree – the star ingredient for a pumpkin flavor.
1/2 Cup Non-Dairy Milk – keeps the cupcakes moist.
1/3 Cup Canola Oil – adds richness and moisture.
1 tsp Vanilla Extract – enhances the overall flavor.
8 Tbsp Vegan Butter – for the creamy buttercream frosting.
2 Cups Powdered Sugar – sweetens the frosting.
1 1/2 Tbsp Unsulphured Molasses – adds depth to the frosting.

How to Make Vegan Pumpkin Cupcakes with

Step 1: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper cupcake liners.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, ground ginger, ground cardamom, ground allspice, and ground cloves. Set aside.
Step 3: In a large mixing bowl, combine the light brown sugar, canned pumpkin puree, non-dairy milk, canola oil, and vanilla extract. Whisk until smooth.
Step 4: Gradually add the dry mixture to the wet ingredients. Whisk until you have a uniform batter.
Step 5: Fill each cupcake liner about two-thirds full with the batter, yielding exactly 12 cupcakes.
Step 6: Bake for 18 to 21 minutes. Check doneness by inserting a toothpick; it should come out clean.
Step 7: Allow the cupcakes to cool fully in the pan before frosting.
Step 8: Cream the vegan butter until smooth and creamy.
Step 9: Slowly add the sifted powdered sugar on low speed until combined. Then add vanilla extract and unsulphured molasses. Beat until light and fluffy.
Step 10: Transfer the buttercream to a pastry bag and pipe onto the cooled cupcakes.
Step 11: Serve your Vegan Pumpkin Cupcakes with spiced buttercream fresh. Store in an airtight container for several days.

Delicious Vegan Pumpkin Cupcakes with Spiced Buttercream Delight, perfectly frosted and ready to eat

Pro Tips for the Best Vegan Pumpkin Cupcakes with

Here are some tips to ensure your cupcakes turn out perfect every time:

Use fresh spices for the best flavor.
Do not overmix the batter; this helps keep the cupcakes light and fluffy.
For a richer flavor, let the batter rest for 10 minutes before baking.

What’s the secret to perfect Vegan Pumpkin Cupcakes with?

The right balance of spices and fresh pumpkin puree creates a moist, flavorful cupcake. I’ve learned that using high-quality spices makes a big difference!

Can I make Vegan Pumpkin Cupcakes with ahead of time?

Yes! You can bake the cupcakes up to two days in advance. Store them in an airtight container at room temperature. Frost them just before serving to keep the buttercream fresh.

How do I avoid common mistakes with Vegan Pumpkin Cupcakes with?

Avoid overmixing the batter, which can lead to dense cupcakes. Also, ensure your oven is properly preheated for even baking.

Best Ways to Serve Vegan Pumpkin Cupcakes with

These cupcakes are delicious on their own, but you can elevate them by pairing them with a dollop of coconut whipped cream. For a fun twist, serve them alongside a warm cup of spiced chai tea. You can also try adding chocolate chips or nuts to the batter for added texture.

Close-up of a frosted Vegan Pumpkin Cupcake with Spiced Buttercream Delight, showing texture and detail

Nutrition Facts for Vegan Pumpkin Cupcakes with

Per serving (1 cupcake):

Calories: 250
Fat: 10g
Saturated Fat: 2g
Protein: 2g
Carbohydrates: 37g
Fiber: 2g
Sugar: 15g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Vegan Pumpkin Cupcakes with

To store your cupcakes, let them cool completely and then place them in an airtight container. They can be kept in the fridge for up to 3-4 days or frozen for up to 3 months. If freezing, wrap each cupcake individually in plastic wrap and place them in a freezer bag. To reheat, simply thaw at room temperature and enjoy!

Frequently Asked Questions About Vegan Pumpkin Cupcakes with

Can I make these cupcakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend for delicious gluten-free vegan pumpkin cupcakes.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use applesauce as a substitute for a similar texture, though it will change the flavor.

Can I add nuts or chocolate chips to the batter?

Yes! Delicious Vegan Pumpkin Cupcakes with nuts or chocolate chips add great texture and flavor. Just fold them in gently before baking.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are done baking.

Variations of Vegan Pumpkin Cupcakes with You Can Try

Feel free to get creative with these cupcakes! For a chocolate twist, try Vegan Pumpkin Cupcakes with chocolate chips. You could also experiment with flavors by adding maple syrup or different spices like cinnamon and nutmeg for a unique taste. And for a special treat, top them with Vegan Pumpkin Cupcakes with cream cheese frosting instead of the spiced buttercream.