How to make Vegan Eggless Pumpkin Cupcakes recipe

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These vegan eggless pumpkin cupcakes are a delicious and healthy treat that everyone can enjoy. Made with pumpkin puree, almond milk, and coconut oil, these cupcakes are moist and flavorful. The pumpkin puree adds a natural sweetness and the almond milk and coconut oil give the cupcakes a light and fluffy texture. Topped with a vegan cream cheese frosting, these cupcakes are sure to be a hit at any gathering. Enjoy these vegan eggless pumpkin cupcakes for a guilt-free treat that is sure to please.


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, coconut oil, and brown sugar until combined.
Add baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until combined.
Add flour and stir until just combined.
Divide batter evenly among the 12 cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

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