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These vegan pumpkin spice cupcakes are the perfect fall treat! They are moist, fluffy, and full of delicious pumpkin spice flavor. The cupcakes are made with vegan ingredients, including almond milk, coconut oil, and pumpkin puree. The cupcakes are topped with a creamy vegan cream cheese frosting and a sprinkle of pumpkin spice. Enjoy these vegan pumpkin spice cupcakes as a delicious snack or dessert. They are sure to be a hit with everyone!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, whisk together the almond milk, coconut oil, pumpkin puree, granulated sugar, brown sugar, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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