This vegan pumpkin cupcakes recipe with pumpkin spice frosting is so tasty and sweet! It’s perfect if you’re looking to bake pumpkin spice or pumpkin-related recipes this fall!
Tis pumpkin spice season after all! After you’ve devoured my recipes for pumpkin spice pancakes, pumpkin sage soup, pumpkin chilli and drank my pumpkin spice latte recipe, you might as well finish the day with a tasty dessert.
My Vegan pumpkin cupcakes with pumpkin spice frosting are honestly the best sweet treat to end a crisp fall day (or all-year-round, no one is judging the pumpkin obsession).
Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting
Vegan Pumpkin Cupcakes with Pumpkin Spice FrostingYou’ll love how fluffy these vegan pumpkin spice cupcakes are and will solve any sweet cravings you or the household may have.
Yes, it might seem strange to make a dessert from a squash, but we can forgive it for being strange because it keeps us fuelled from September to November. So let’s make it even better by adding extra sweet extra creamy pumpkin spice frosting
These vegan pumpkin cupcakes are:
- sweet
- dairy free
- eggless
- fluffy
- freezer friendly
- ready within 1 hour!
Follow the easy-to-follow instructions below! You can also watch me on YouTube show you how to make it!
Related Recipe: Vegan Pumpkin Spice Pancakes
Hey I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants… instead of y’know animals or animals products. Hope you enjoy my tasty recipes!
This recipe is part of my 3-Recipe Series making pumpkin spice flavoured treats for Fall! Check out these other vegan pumpkin spice recipes: Vegan Pumpkin Spice Latte and Vegan Pumpkin Spice Pancakes.
How To Make: Vegan Pumpkin Cupcakes
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make these Vegan Pumpkin Cupcakes with Pumpkin Spice Frosting
If you’re not crazy about Pumpkin Spice everything, feel free to try my Pink Vanilla Cupcakes or Guinness Cupcakes with Bailey’s Frosting.
INGREDIENTS FOR VEGAN PUMPKIN PIE CUPCAKES
INGREDIENTS FOR VEGAN PUMPKIN PIE CUPCAKESFor the Pumpkin Spice Cupcake Frosting:
- 1 cup vegan cream cheese, softened to room temperature
- 1/2 cup vegan butter, softened to room temperature
- 2 1/2-3 cups icing sugar, as needed
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the Pumpkin Spice Cupcakes:
- 1 box of Yellow cake mix (look for mix without dairy)
- 2 tsp pumpkin pie spice
- 1-15oz can of pure pumpkin puree (make sure it’s not pumpkin pie filling)
Optional: For the Pie Crust Cutouts (on top of cupcake):
- 1 store-bought, vegan-friendly pie crust, rolled
- 2 tbsp non-dairy milk
- 1 tbsp granulated sugar
INSTRUCTIONS FOR VEGAN PUMPKIN PIE CUPCAKES
- Start with the rack in the center of the oven and preheat your oven to 350F.
- Grease and line a muffin tin. Set aside.
- Using a bowl with a hand mixer, or a stand mixer; mix together the boxed cake mix, pumpkin pie spice, and the pumpkin puree.
- Divide the batter evenly between each cupcake liner and bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Remove the cupcakes and place them on a wire rack to cool.
- While the cupcakes are cooling, line a baking sheet with parchment paper or a baking mat.
- Optional: Using festive cookie cutters, cut out enough shapes from the pie crust to top your cupcakes. Arrange your cutouts on the prepared baking sheet, and brush each one with non-dairy milk, and sprinkle with granulated sugar. Bake for 10-15 mins or until golden brown. Remove from baking sheet and allow to cool on a wire rack completely.
- In a stand mixer or a large bowl with a hand mixer, beat softened vegan cream cheese and vegan butter together, until smooth and creamy.
- Slowly add in icing sugar, pumpkin pie spice, and vanilla. Add more powdered sugar as needed until frosting is creamy and thick.
- Spread or pipe frosting onto cupcakes and garnish with festive pie cut-outs.
Share with everyone who loves Autumn as much as you do!
Voila! Vegan Pumpkin Cupcakes!
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Recipe for Vegan Pumpkin Cupcakes
- 1 box of Yellow cake mix (look for box without dairy)
- 2 tsp pumpkin pie spice
- 1-15oz can of pure pumpkin puree (make sure it’s not pumpkin pie filling)
- 1 store-bought, vegan-friendly pie crust, rolled
- 2 tbsp non-dairy milk
- 1 tbsp granulated sugar
- 1 cup vegan cream cheese, softened to room temperature
- ½ cup vegan butter, softened to room temperature
- 2½-3 cups icing sugar, as needed
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Position the rack in the center of the oven and preheat your oven to 350F.
- Grease and line a muffin tin. Set aside.
- Using a bowl with a hand mixer, or a stand mixer; mix together the boxed cake mix, pumpkin pie spice, and the pumpkin puree.
- Divide the batter evenly between each cupcake liner and bake for 15-18 minutes or until an inserted toothpick comes out clean.
- Remove the cupcakes and place them on a wire rack to cool.
- While the cupcakes are cooling, line a baking sheet with parchment paper or a baking mat.
- Using festive cookie cutters, cut out enough shapes from the pie crust to top your cupcakes.
- Arrange the cutouts on the prepared baking sheet, and brush each one with non-dairy milk, and sprinkle with granulated sugar.
- Bake for 10-15 mins or until golden brown.
- Remove from baking sheet and allow to cool on a wire rack completely.
- In a stand mixer or a large bowl with a hand mixer, beat softened cream cheese and butter together, until smooth and creamy.
- Slowly add in icing sugar, pumpkin pie spice and vanilla.
- Add more powdered sugar as needed until frosting is creamy and thick.
- Spread or pipe frosting onto cupcakes and garnish with festive pie cut-outs.
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For more easy, delicious vegan recipes, check out the links below!
- Vegan Pumpkin Spice Latte
- Vegan Pumpkin Spice Pancakes
- 2 Ingredient Pumpkin Spice Muffins
- Vegan Pumpkin Pie
- Vegan Pumpkin Spice Donuts
Lora says:
Your link for the cake mix, has milk in it, just FYI.