“Vegan Pumpkin Spice Cupcakes Recipe

If you’re craving something that perfectly captures the cozy, warm flavors of autumn, look no further than these delightful Vegan Pumpkin Spice Cupcakes. With a moist pumpkin sponge that practically melts in your mouth and a luscious buttercream pumpkin decoration on top, these cupcakes are a celebration of fall in every bite. Whether you’re vegan or simply want to try a plant-based treat that doesn’t compromise on flavor, these Vegan Pumpkin Spice Cupcakes bring together the best spices, a tender crumb, and creamy frosting, making them an instant favorite for any gathering or a special self-indulgence moment.

Ingredients You’ll Need

Gathering these ingredients is a breeze, but each one plays a crucial role in building the perfect texture and flavor for your cupcakes. From the fluffy sponge to the spiced buttercream, every component harmonizes to create true autumn magic.

• 250g plain / all-purpose flour: The foundation of your cupcakes, providing structure and softness.
• 300g golden caster sugar: Adds sweetness and a subtle caramel note that deepens the flavor.
• 3 + 1/2 teaspoons pumpkin spice: A fragrant blend that brings those classic fall spices to life.
• 1 teaspoon baking powder: Gives the cupcakes a light, airy lift.
• 1 teaspoon bicarbonate of soda: Helps with rising and creates a tender crumb.
• 1 tablespoon ground flaxseed + 3 tablespoons water: Acts as a vegan egg substitute, binding the ingredients beautifully.
• 340g pumpkin puree: The star ingredient that adds moisture, flavor, and that gorgeous orange hue.
• 1 tablespoon apple cider vinegar: Reacts with the baking soda to create lift and enhances the cupcakes’ fluffiness.
• 65ml sunflower oil: Keeps the cupcakes moist without overpowering the delicate spices.
• 150g dairy-free block butter: The base for your dairy-free buttercream, ensuring creamy frosting.
• 380g icing sugar: Sweetens and thickens the buttercream for perfect piping consistency.
• 2 teaspoons pumpkin spice: Infuses the buttercream with that irresistible spiced flavor.
• Orange food gel: Adds vibrant, festive color to your buttercream pumpkin topping.
• Brown food gel or cocoa powder: For piping the pumpkin stalk and adding dimension.
• Dairy-free milk (if needed): To adjust the buttercream texture if it feels too thick or dry.

How to Make “Vegan Pumpkin Spice Cupcakes”

Step 1: Prepare the Oven and Dry Ingredients

Start by preheating your oven to 180ºC fan and line two cupcake tins with cases. In a large bowl, whisk together the flour, caster sugar, pumpkin spice, baking powder, and bicarbonate of soda until fully combined. This dry blend ensures your cupcakes get that perfect spicy bake and a tender crumb.

Step 2: Make the Flax Egg

In a small bowl, mix the ground flaxseed with water and leave it to thicken for about 5 minutes. This “flax egg” is essential for holding your batter together, giving the cupcakes their moist texture without using eggs.

Step 3: Combine Wet and Dry Ingredients

Add your thickened flax mixture to the dry ingredients along with pumpkin puree, apple cider vinegar, and sunflower oil. Gently mix until smooth, taking care not to overwork the batter to keep your cupcakes light and tender.

Step 4: Fill and Bake

Using a spoon or ice-cream scoop, fill each cupcake case about three-quarters full; these cupcakes rise quite a bit, so avoid overfilling. Pop them into the preheated oven and bake for 20-22 minutes. They’re done when a skewer inserted comes out clean and the tops feel springy to the touch.

Step 5: Cool Completely

Once baked, transfer the cupcakes to a wire rack and let them cool thoroughly before moving on to the frosting stage. This step is key to prevent your buttercream from melting off.

Step 6: Whip Up the Vegan Pumpkin Spice Buttercream

In a mixing bowl, whip your dairy-free butter until creamy and pale, then gradually sift in icing sugar along with pumpkin spice and orange food gel. Beat on high speed until fluffy and light—around 5 minutes. Adjust consistency with extra butter or a splash of dairy-free milk if necessary.

Step 7: Create the Pumpkin Toppers

Separate a little buttercream and color it brown to make the stalk. Using piping bags, pipe brown buttercream sticks first into a pumpkin-shaped silicone mold, then fill the rest with orange buttercream and smooth out the top. Chill until firm, then carefully unmold and press each pumpkin topper gently onto the bottom of an upside-down cupcake. Chill again briefly to set everything in place.

How to Serve “Vegan Pumpkin Spice Cupcakes”

Garnishes

These Vegan Pumpkin Spice Cupcakes are already stunning, but a light dusting of cinnamon or a sprinkle of finely chopped pecans adds an extra homemade touch that friends and family will adore.

Side Dishes

Serve alongside a warm mug of spiced chai tea or a velvety pumpkin latte to complement the spiced notes. A scoop of dairy-free vanilla ice cream also pairs wonderfully for an indulgent twist.

Creative Ways to Present

Arrange your cupcakes on a rustic wooden board surrounded by autumn leaves and miniature pumpkins for an inviting centerpiece. For gatherings, consider gifting them in pretty boxes tied with twine—it’s a heartfelt fall treat everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

You can store these Vegan Pumpkin Spice Cupcakes in an airtight container in the fridge. Because they include fresh pumpkin puree, it’s best to enjoy them within 1-2 days to keep them moist and fresh.

Freezing

Wrap the cupcakes individually and freeze them uniced for up to three months. Thaw overnight in the fridge before frosting and serving for that just-baked flavor anytime you crave them.

Reheating

If you want to warm the cupcakes slightly, remove any frosting first, then gently heat in the microwave for 10-15 seconds. Add frosting back on after warming to keep it fresh and creamy.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is a convenient option if you don’t have fresh pumpkin on hand.

What if I don’t have pumpkin spice? Can I make my own?

Yes! Mix cinnamon, nutmeg, ginger, cloves, and allspice in your preferred ratios to create a homemade blend that’s just right for your taste buds.

Is the flaxseed egg necessary?

Yes, the flaxseed acts as a binder to replace eggs in this vegan recipe. It helps the cupcakes hold together and stay moist.

Can I substitute another oil for sunflower oil?

Sure! Light-flavored oils like vegetable or canola oil will work well without changing the taste or texture.

How do I make sure the buttercream isn’t too runny?

If your buttercream feels runny, add small chunks of dairy-free butter and whip again until fluffy. A chill in the fridge can also help firm it up before piping.

Final Thoughts

These Vegan Pumpkin Spice Cupcakes are truly a treasure of autumn baking that anyone can enjoy, whether you’re vegan or not. Their tender crumb, warming spices, and charming pumpkin buttercream toppers make each bite a comforting celebration of the season. I can’t wait for you to try this recipe and bring a little pumpkin-spiced joy into your kitchen!