How to make Vegan Eggless Halloween Cupcakes recipe

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These vegan eggless Halloween cupcakes are the perfect treat for any spooky celebration! Made with a combination of pumpkin puree, almond milk, and vegan butter, these cupcakes are moist and fluffy. The cupcakes are topped with a vegan cream cheese frosting and decorated with festive Halloween sprinkles. Enjoy these vegan eggless cupcakes for a delicious and cruelty-free Halloween treat!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together pumpkin puree, almond milk, and vegan butter until combined.
Add in both sugars and whisk until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Add the dry ingredients to the wet ingredients and whisk until just combined.
Divide the batter evenly among the 12 cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.

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