How to make Vegan Gluten-Free Pumpkin Cupcakes recipe

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These vegan gluten-free pumpkin cupcakes are the perfect treat for any occasion. Made with almond flour, pumpkin puree, and coconut oil, these cupcakes are moist, fluffy, and full of flavor. The addition of pumpkin spice and cinnamon give these cupcakes a warm, comforting taste. Enjoy these cupcakes as a snack or dessert, or even as a breakfast treat. They are sure to be a hit with everyone!


Preheat oven to 350 degrees F.
In a medium bowl, mix together almond flour, baking powder, pumpkin spice, and cinnamon.
In a separate bowl, mix together pumpkin puree, coconut oil, and maple syrup.
Add wet ingredients to dry ingredients and mix until combined.
Line a muffin tin with cupcake liners and fill each cup with batter.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool before serving.

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