If you’re anything like me and adore the comforting flavors of fall wrapped up in a delightful treat, then you are going to fall head over heels for this Spiced Vegan Pumpkin Cupcakes Recipe. These moist, tender cakes are infused with warm spices like cinnamon, nutmeg, and ginger, perfectly balanced with the rich creaminess of pumpkin puree. Whether you’re vegan or simply craving a plant-based twist on classic pumpkin cupcakes, this recipe delivers pure cozy magic in each bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients sets the stage for these Spiced Vegan Pumpkin Cupcakes Recipe to shine. Each component plays a pivotal role: from the pumpkin puree adding moisture and vibrant color, to the blend of spices that bring that signature warm aroma and depth.
- All-purpose flour: The base of the cupcakes providing structure and lightness.
- Granulated sugar: Sweetens the cupcakes while helping to create a tender crumb.
- Canned pumpkin puree: Adds moisture, natural sweetness, and that beautiful autumnal hue.
- Vegetable oil: Keeps the cupcakes moist and soft without any dairy.
- Almond milk: Used to create a vegan buttermilk substitute, lending tenderness.
- Apple cider vinegar: Reacts with baking soda to provide lift and light texture.
- Baking soda: Helps the cupcakes rise and stay fluffy.
- Baking powder: Works alongside baking soda for extra rise and fluffiness.
- Salt: Balances the sweetness and enhances all flavors.
- Ground cinnamon: The star spice that evokes warmth and coziness.
- Ground nutmeg: Adds a subtle nutty sweetness and complexity.
- Ground ginger: Provides a gentle kick of spice and brightness.
- Ground cloves: Offers a deep, aromatic note grounding the spice blend.
- Vanilla extract: Rounds out the flavors with its sweet, fragrant essence.
How to Make Spiced Vegan Pumpkin Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Line a 12-cup muffin tin with cupcake liners to make sure these spiced beauties don’t stick and come out easily after baking.
Step 2: Create Your Vegan Buttermilk
Mix almond milk with apple cider vinegar in a small bowl and let it sit for a few minutes. This simple step curdles the almond milk, mimicking traditional buttermilk and giving your cupcakes a tender crumb and subtle tang.
Step 3: Combine Your Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined. This ensures an even distribution of spices and leavening agents to make every bite flavorful and airy.
Step 4: Mix the Wet Ingredients
In a separate bowl, beat pumpkin puree, vegetable oil, vegan buttermilk, and vanilla extract until smooth. This mixture is what gives these cupcakes their velvety texture and rich pumpkin flavor.
Step 5: Bring Wet and Dry Together
Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix because a light hand will keep your cupcakes delightfully fluffy rather than dense.
Step 6: Fill Your Cupcake Liners
Divide the batter evenly into your prepared liners, filling each about two-thirds full. This will allow the cupcakes room to rise beautifully in the oven without spilling over.
Step 7: Bake to Perfection
Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. As the cupcakes bake, your kitchen will fill with that irresistible aroma of warming spices and pumpkin, signaling a treat worth waiting for.
Step 8: Cool Before Serving
Let the cupcakes cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely. This step is crucial if you plan to frost them; it ensures the frosting won’t melt and your cupcakes keep their perfect texture.
How to Serve Spiced Vegan Pumpkin Cupcakes Recipe
Garnishes
A simple dusting of cinnamon or a swirl of vegan cream cheese frosting can elevate these cupcakes to pure indulgence. Toasted pecans or pumpkin seeds add a delightful crunch and festive touch. Don’t forget a little grated orange zest for a burst of brightness against the spice!
Side Dishes
Pair your Spiced Vegan Pumpkin Cupcakes Recipe with a warm cup of chai tea or a spiced latte to complement the cozy flavors. A scoop of dairy-free vanilla ice cream or coconut whipped cream on the side turns these cupcakes into a decadent dessert experience.
Creative Ways to Present
Serve these cupcakes on a rustic wooden platter adorned with fresh autumn leaves and cinnamon sticks for a seasonal vibe. You could also stack them to create a cupcake tower for festive gatherings, or place each in a mini gift box for thoughtful homemade treats.
Make Ahead and Storage
Storing Leftovers
Store your cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, refrigerate for up to 5 days but be sure to bring them back to room temperature before serving to enjoy that perfect tender texture.
Freezing
These cupcakes freeze wonderfully! Just let them cool completely and then wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. They’ll keep for up to 3 months, making them a great make-ahead option for busy days or unexpected guests.
Reheating
To enjoy frozen cupcakes, thaw them overnight in the fridge or at room temperature for a couple of hours. For that fresh-baked warmth, microwave for about 15 seconds or warm in a 300°F oven for 5-7 minutes — just don’t overdo it or they might dry out.
FAQs
Are these cupcakes gluten-free?
This particular Spiced Vegan Pumpkin Cupcakes Recipe uses all-purpose flour, so it is not gluten-free. For a gluten-free version, substitute with a gluten-free flour blend that’s suitable for baking and follow any package instructions for best results.
Can I substitute other plant-based milks?
Absolutely! While almond milk is used to create the vegan buttermilk, you can swap it with oat, soy, or cashew milk. Just be sure to add the apple cider vinegar to maintain that tender crumb and tangy flavor.
Can I make these cupcakes without oil?
Replacing oil in vegan baking can be tricky since it keeps the cupcakes moist. You might substitute with applesauce or mashed bananas, but this will slightly change the texture and flavor. If you try it, reduce the oil by half and add your substitute gradually.
How do I make frosting vegan-friendly?
There are plenty of vegan frosting options! Use vegan butter or coconut oil as your base and powdered sugar, along with plant-based milk and vanilla extract. Vegan cream cheese frosting is also a fabulous option to pair with these pumpkin cupcakes.
Can I double this recipe?
Definitely! Doubling the Spiced Vegan Pumpkin Cupcakes Recipe is simple—just double every ingredient and bake the cupcakes in batches or use two muffin tins simultaneously. Make sure to monitor baking times as ovens can vary slightly.
Final Thoughts
Friends, if there’s one recipe you bookmark this season, make it this Spiced Vegan Pumpkin Cupcakes Recipe. It’s a perfect blend of cozy spices, rich pumpkin, and tender crumb that anyone—vegan or not—will rave about. Baking these cupcakes feels like wrapping yourself in a warm hug, and sharing them is an act of pure joy. Give this recipe a try and watch it become your new fall favorite!
Print
Spiced Vegan Pumpkin Cupcakes Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 22m
- Total Time: 0h 37m
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Spiced Vegan Pumpkin Cupcakes are a delightful autumn treat, perfectly moist and flavorful with warming spices like cinnamon, nutmeg, ginger, and cloves. Made without any animal products, they are a great option for vegan bakers seeking a cozy, seasonal dessert that pairs well with dairy-free frosting or enjoyed plain.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for a few minutes to curdle, creating a vegan substitute for buttermilk that adds moisture and helps the cupcakes rise.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients – flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves – until evenly combined.
- Mix Wet Ingredients: In another bowl, beat together the pumpkin puree, vegetable oil, prepared vegan buttermilk, and vanilla extract until smooth to ensure a consistent batter.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them sit in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure not to overmix the batter to keep the cupcakes light and fluffy.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- These cupcakes freeze well; store in an airtight container for up to 2 months.
- You can customize the spices according to your preference for more or less warmth.
