Healthy Vegan Pumpkin Cupcakes

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These healthy vegan pumpkin cupcakes are so easy to make with only nine whole food ingredients. The texture is absolutely incredible, you’ll have no idea they are gluten-free!

The texture of these are so moist, fluffy and delicious. It’s mind blowing that they are dairy-free and use no butter!

I’m a big believer in keeping things as easy as possible while still trying to nail a healthier, vegan and gluten-free version. These were definitely a winner much like my vegan vanilla cupcakes and vegan chocolate cupcakes, which are also both gluten-free!

Ingredients

It’s easy to make cupcakes without eggs, dairy, and gluten if you mix up the right combination of plant based foods! Here’s what you need:

• Oat flour
• Almond flour
• Cane sugar 
• Pumpkin pie spice
• Lite coconut milk 
• Pumpkin puree 
• Apple cider vinegar
• Baking powder
• Sea salt

How to Make Vegan Pumpkin Cupcakes

These cupcakes are easy to throw together, it’s just a matter of mixing the batter in a bowl and baking. The hard part is getting the darn batter into those cupcake liners without making a huge mess! Or is that just me?

1. Whisk the dry ingredients.
2. Add the wet ingredients.
3. Fill the liners.
4. Bake.

Decorating Suggestions

Our favorite way to decorate these pumpkin vegan cupcakes is with vegan cream cheese frosting! (Or check out the nut free frosting in the recipe card below!)

1. Make the frosting. It’s best to do this a day ahead and let it set in the fridge.
2. Allow the cupcakes to cool completely.
3. Spread the frosting on the tops!

You can also choose to decorate these pumpkin cupcakes with the following:

• Use homemade vegan whipped cream for a light and airy whipped cream type frosting. Mix it with the pumpkin pie spice for an extra layer of yummy.
• This quick 3 ingredient cinnamon glaze, simple drizzle it over the top.
• Dip the tops in vegan butter and sprinkle with cinnamon and sugar.

Preparation Tips

• Use canned plain pumpkin here. Do not use pumpkin pie filling.
• I do not suggest using cooked fresh pumpkin.
  • You definitely can, but it is more watery than canned and will result in a different texture.
  • If you must use it, cut down the milk and add slowly until you get the same texture as the photos.
• You could also sub other squashes in a pinch. But again keep the water content in mind. Sweet potato is another option but the end result will be more dense and muffin like.
• If you are looking for a nut free version, I included the old recipe I had on these in the notes of the recipe card. This new recipe is better in texture and easier to make, but the old recipe is still delicious!

Spice tips

This recipe calls for pumpkin pie spice but if you don’t have it, or prefer to mix it up, there are many other options. Essentially, pumpkin pie spice is a mix of the following spices:

• Cinnamon
• Ginger
• Nutmeg
• Cloves

So if you want to experiment and only use cinnamon, or a combination of cinnamon and something else, go for it! I would suggest having cinnamon be the main spice, but try it without too!

Prep Ahead and Storage Tips

There are a couple ways you can prepare these pumpkin cupcakes in advance:

• Do not mix the batter more than 15 minutes before baking. You can prep the batter by:
  • Mix the dry ingredients and put them in an airtight container on the counter.
  • Combine the wet ingredients and put them in an airtight container in the fridge. Allow them to return to room temperature before mixing.
  • When you’re ready to bake simply mix together, fill the tins, and bake.
• Make the cupcakes and the frosting but wait to frost until the day of serving.
• Unfrosted pumpkin cupcakes can be stored at room temperature in an airtight container for about a day.
  • After that it’s best to refrigerate for up to 3-5 days, note the texture will change the longer they are stored.
  • Once frosted it’s best to keep them in the refrigerator.

You can freeze these vegan pumpkin cupcakes as well, here’s how to do it:

1. Make sure they are completely cool, give them a few hours. I do have a baking friend that says to freeze when still warm because it keeps the moisture in and helps them not dry out, but not sure how well that works with gluten free. I need to try it!
2. Do not frost the cupcakes.
3. Wrap in plastic wrap making sure they are completely covered.
4. Wrap in foil.
5. Put in an airtight container or ziploc freezer bag in the freezer for up to 3 months.

Common Questions

More Vegan Fall Dessert Recipes

When the weather starts to turn these are the sweet flavors we crave, all made with plant based whole foods!

• Healthy Vegan Gluten-Free Apple Pie
• Apple Cinnamon Scones
• Gluten-Free Vegan Pumpkin Pie
• Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
• Layered Pumpkin Dessert
• Vegan Pumpkin Spice Latte