Vegan Pumpkin Spice Cupcakes
Warm cinnamon, ginger, nutmeg, and allspice swirl through every bite of these tender, spiced cupcakes — the kind of autumn treat that makes your whole kitchen smell incredible. A simple flax gel stands in for eggs, and a splash of apple cider vinegar works with the leaveners to give the batter a beautiful lift, so the crumb stays soft and moist without any dairy or animal products in sight. Canned pumpkin puree does double duty here, adding both moisture and that deep, earthy sweetness that makes fall baking so satisfying. The cream cheese frosting — made with vegan cream cheese and vegan butter beaten until fluffy — is rich, tangy, and honestly indistinguishable from the classic version. A dusting of cinnamon on top pulls the whole thing together and makes each cupcake look bakery-worthy. This batch makes 12, so there's plenty to share at a gathering or stash for the week ahead. Whether you're cooking for a fully plant-based household or just want a crowd-pleasing dessert that happens to skip the eggs and dairy, this one delivers every time.
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 cup canned pumpkin puree
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- ½ tsp ground cinnamon
- ¼ tsp vanilla extract
- 1 pinch salt
For serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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