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
- 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!