These vegan pumpkin cupcakes are going to be your new favourite Autumnal dessert! A soft and fluffy cupcake, made with REAL pumpkin for that delicious flavour and added moisture! They’re then topped with a heavenly swirl of vegan buttercream frosting, a dusting of cinnamon sugar and these adorable little homemade pumpkins! Which, FYI are actually so simple to make and look seriously cute!
In case you’re new around here, I’m absolutely obsessed with Autumn/Winter baking and could not be more excited that we’re now well on the way to the festive season commencing! I’ve thoroughly enjoyed all of the fall inspired and Halloween recipes this year and am so ready to do it all again for the run up to Christmas!
However, seeing as we’re merely getting started with November, I feel like there’s still a little time remaining to fully celebrate all things pumpkin!
Why you need to make these vegan pumpkin cupcakes!
- This recipe is completely plant based!
- They’re so easy to make and take less that 30 minutes to bake.
- These are made with real pumpkin
- Are the perfect sweet treat for Autumn/Winter desserts and great for sharing with friends!
- They’re affordable to make and don’t require any unusual ingredients!
What you will need to make them
- Caster sugar: this recipe calls for caster sugar as the sweetener of choice. I always use golden, un-refined sugar
- Olive oil: I almost always use olive oil for my baked goods in place of butter. Not only does this make the recipe dairy free, but creates a super light and fluffy texture.
- Pumpkin Puree: I made this myself for this recipe by simply roasting and blending some fresh pumpkin. I find this to be more cost effective and actually more tasty than purchasing the canned stuff!
- Warming spices: These wouldn’t be pumpkin cupcakes without a generous helping of classic Autumal spices now, would it?! I love using a blend of cinnamon, ground ginger and nutmeg in this recipe. You can also use store bought pumpkin spice blend if you have that.
- Soy milk & apple cider vinegar: This is something you’ll notice in almost all of my recipes and is how I make my vegan buttermilk replacement.
- Self raising flour: I use self raising flour for this recipe, as it helps to achieve a really fluffy, risen sponge cake. If using plan flour, I would recommend adding a little extra baking powder.
- Vegan Stick butter: This is so important when making vegan buttercream. Using a stick butter will create a super thick and creamy texture. This won’t work if using a margarine/non-dairy spread.
Vegan Pumpkin Cupcakes
- 120 g caster sugar
- 60 ml olive oil
- 120 ml soy milk
- 1 tbsp apple cider vinegar
- 135 g self raising flour
- 40 g pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
- Pinch salt
- 250 g vegan stick butter
- 300 g icing sugar
- 1 tsp ground cinnamon
- Cinnamon sugar
- Cinnamon sticks
- Preheat your oven to 180c and line a muffin tray with 7 paper cases.
- Pour your soy milk and apple cider vinegar into a jug, then stir to combine. Set this aside for 5 minutes to allow to thicken and create your vegan buttermilk.
- Add the caster sugar and olive oil into a mixing bowl and beat together using a wooden spoon. Once pale and fluffy, whisk in your pumpkin puree and buttermilk.
- Sift the dry ingredients, then fold these through the wet mixture and mix well using a wooden spoon to create a smooth batter.
- Use a large cookie scoop to evenly distribute the batter between your cupcake cases. Pop these into the oven for 25 minutes, then remove and allow to cool on a wire rack.
- Meanwhile, use an electric hand whisk to beat the butter until pale and fluffy. The gradually add in your icing sugar and cinnamon. Transfer your buttercream into a piping bag and pipe a generous serving of frosting onto each of the cooled cakes.
- To finish, dust each cake with a little cinnamon sugar and add a cinnamon stick to garnish.