The cupcake batter is simple to make with pumpkin purée, olive oil, and homemade soy buttermilk, while my vegan cream cheese frosting gives them that classic pumpkin-and-cream-cheese combination.
If pumpkin season has you planning your next bake already, you can find all of my vegan pumpkin desserts in one place, from quick cookies and muffins to pies, cheesecakes, and celebration cakes. Or if you're planning for spooky season, browse my vegan Halloween desserts for more easy party treats.
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Why this recipe works
- Soft and springy: Olive oil keeps the crumb moist and tender without weighing it down.
- Plenty of pumpkin flavor: A full cup of pumpkin purée gives the cupcakes both flavor and moisture.
- No eggs needed: Flaxseed binds the batter while soy buttermilk helps keep the cupcakes light.
- Easy to decorate: Cream cheese frosting, maple syrup, and pecans make them feel special without complicated piping or decorations.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. I prefer canned pumpkin for baking because its consistency is more predictable. Homemade purée can work, but if yours is loose or watery, cook it down first so you don't introduce too much extra moisture.
Olive oil: This is important for the texture. I've made these cupcakes without oil and they still worked, but they were noticeably less moist and springy. A neutral oil such as canola or sunflower oil also works if you don't want to use olive oil.
Soy milk: This is my preferred plant milk for homemade vegan buttermilk because it reacts particularly well with the apple cider vinegar. Let it sit for a few minutes before using so it has time to thicken slightly.
Ground flaxseed: Mixed with water, this replaces the egg and helps bind the pumpkin batter. Give it at least 5 minutes to thicken before adding it to the other wet ingredients.
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How to make them
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by preparing the flax egg and soy buttermilk first. Both need a few minutes to sit, so doing this before measuring the remaining ingredients means they'll be ready when you need them.
Whisk the pumpkin, maple syrup, oil, vanilla, flax mixture, and buttermilk until evenly combined. Mix the dry ingredients separately so the baking powder and pumpkin spice are properly distributed before they reach the wet mixture.
When the two mixtures come together, fold rather than vigorously whisking. Stop as soon as you no longer have obvious pockets of dry flour - you don't need to keep mixing until the batter looks perfectly smooth. Overworking the flour is an easy way to lose some of that soft, fluffy texture.
Divide the batter evenly between the cupcake liners and bake until the tops feel set and a toothpick inserted through the center comes out without wet batter.
Let the cupcakes cool completely before adding the cream cheese frosting. Even slightly warm cupcakes can soften the frosting and make it difficult to pipe neatly.
Finish with a little maple syrup and chopped pecans just before serving.
Christina's Recipe Tips
Weigh the flour if you can. Too much flour is one of the easiest ways to turn a soft cupcake dry. If you're using cups, spoon the flour into the measuring cup and level it rather than scooping straight from the bag.
Don't leave out the oil if you want the best texture. I've tested them without it and they bake successfully, but the crumb is noticeably drier and less bouncy.
Cool them completely before frosting. The cream cheese frosting is intentionally light and airy, so warm cupcakes will quickly soften it.
Bring chilled cupcakes back toward room temperature before serving. Cream cheese frosting firms considerably in the refrigerator, and the cupcake itself tastes softer once it has lost the fridge chill.
If you'd rather make something a little more substantial for a fall celebration, my vegan pumpkin cake uses the same cozy pumpkin-and-cream-cheese combination in layer-cake form.
Frequently asked questions
Yes, but canned pumpkin is my preference because the moisture level is more consistent.
Homemade pumpkin can contain significantly more water. If yours looks thin or loose rather than thick and spoonable, cook it down first and let it cool before using it in the batter.
Yes. I've tested these cupcakes without oil and they still bake properly, but they aren't quite as moist or springy and can taste a little dry.
For the texture I intended for the recipe, I recommend keeping the oil.
Once frosted, keep the cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Take them out around an hour before serving so the cake can soften slightly and the cream cheese frosting isn't overly firm from the fridge.
More pumpkin desserts
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📖 Recipe
Vegan Pumpkin Cupcakes
Ingredients
- 1 ½ cups (180 g) plain flour sieved
- 2 teaspoon baking powder sieved
- ¾ cup (150 g) coconut sugar or soft brown sugar
- 1 tablespoon pumpkin spice mix *see recipe notes
- ¼ teaspoon sea salt
- 1 tablespoon milled flaxseed
- ½ cup (120 ml) soya milk
- 2 teaspoons apple cider vinegar
- ⅓ cup (90 ml) pure maple syrup
- 1 cup (245 g) canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80 ml) olive oil
- 1 teaspoon vanilla extract
Toppings
- ½ batch vegan vanilla cream cheese frosting
- 2 tablespoons pure maple syrup or vegan caramel sauce
- ½ cup pecans
Instructions
- Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with 12 cupcake liners.
- Prepare the flax egg by mixing the milled flaxseed with 2.5 tablespoons water, allow to sit and soak for at least 5 minutes. To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
- Add the remaining wet ingredients to a large bowl, along with the prepared flax egg and vegan buttermilk mixture, and set aside. Add all of the dry ingredients to a separate bowl and whisk to make sure everything is evenly mixed. Add the dry ingredients to the wet ingredients and gently fold the mixture. Be careful not to over-mix, a few pockets of the flour are fine.
- Distribute the batter amongst the bun cases and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out clean.
- Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30-40 minutes.
- Meanwhile, prepare the cream cheese frosting.
- Pipe the cream cheese frosting on top of the cupcakes and top with a drizzle of maple syrup and pecans.
- Store in an airtight container and consume within 3-4 days.
Notes
- Nutritional information is based on cupcakes without cream cheese frosting.
- For homemade pumpkin spice mix simply mix together the following: (2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp allspice, ¼ tsp ground cloves)
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