Pumpkin Spiced Cupcakes

These vegan pumpkin spiced cupcakes, with sorting hat chocolate toppings are a must for a sweet treat this Halloween! Not only do they look cute and taste great, but they’re also completely gluten free!

I love love love this time of year, because it’s absolutely acceptable to add pumpkin spice into just about any dessert recipe! I also love adding pumpkin puree into my bakes because it provides additional moisture and makes for a super fluffy cake! If you’re looking to create more oil free recipes, or simply reduce the amount of oil in your bakes, this is also a great substitute!

Other reasons why you need to make these pumpkin spiced cupcakes

  • They’re easy to make
  • Perfect for sharing with friends or serving at a halloween party
  • Take less than 30 minutes to bake
  • Are completely plant based
  • Can be adapted for refined sugar free (substitute with coconut sugar)

What will I need to make these?

  • Pumpkin puree: I buy this brand from Sainsbury’s. It can sometimes be a little tricky to get hold of, so you can of course cook and puree your own pumpkin.
  • GF self raising flour: This is key for keeping the recipe gluten free and also helps to get a nice rise on your sponge cakes!
  • Caster sugar: you can switch this for coconut sugar if you’d like the recipe for be refined sugar free.
  • Non-dairy butter: This recipe calls for two types of dairy free butter. I typically use a spread for the actual cakes and then a stick butter for the frosting.
  • Non dairy milk: I typically use oat, but any will work here.

Pumpkin Spiced Cupcakes

Prep Time10 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: Baking
Keyword: halloween, halloween cakes, pumpkin cupcakes, pumpkin spice, pumpkin spiced


  • 1/4 cup vegan butter
  • 1/4 cup pumpkin puree
  • 1/2 cup non dairy milk
  • tsp apple cider vinegar
  • 1 1/4 cup GF self raising flour
  • 1/2 tsp baking powder
  • 1/2 cup caster sugar
  • pinch salt
  • tsp pumpkin pie spice


  • 3/4 cup vegan stick butter
  • 2 cups icing sugar
  • 1/2 tsp cinnamon


  • Preheat your oven to 180c and line a cupcake tray with cases.
  • Combine your milk and cider vinegar and set aside for 5 minutes.
  • Meanwhile, cream together the butter, pumpkin puree and sugar. Whisk in the milk mixture, then fold through your dry ingredients.
  • Divide the mixture between the cupcake cases and bake for 22 minutes, then allow to cool.
  • For the frosting, beat the butter with an electric mixer, then gradually incorporate the icing sugar and cinnamon.
  • Pipe the frosting onto each of the cakes and decorate with some halloween chocolates or toppings of choice!

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