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Pumpkin Pie Cupcakes
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Vegan Pumpkin Pie Cupcakes with Cream Cheese Frosting

Sweet, moist, delicious. These Vegan Pumpkin Pie Cupcakes are topped with the best cream cheese frosting you'll ever taste and make the perfect, go to dessert for busy lives.
Prep Time15 minutes
Cook Time24 minutes
Total Time40 minutes
Course: Dessert
Servings: 12 cupcakes
Author: Deborah

Ingredients

For the Cupcakes

  • cup canola oil
  • ½ cup sugar in the raw or other vegan white sugar
  • ½ cup brown sugar firmly packed
  • 1 cup organic pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 rounded tsp pumpkin pie spice
  • 1 teaspoon ground nutmeg
  • ½ cup unsweetened vanilla almond milk or other nut milk
  • pinch sea salt

For the Frosting

  • ½ cup softened Vegan butter
  • 1 8 oz. tub Tofutti Cream Cheese or other vegan cream cheese
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cream of tartar
  • 3-5 cups vegan powdered sugar
  • 1-2 tablespoon unsweetened vanilla almond milk
  • pinch sea salt

Instructions

For the Cupcakes

  • Preheat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners. If you don't have liners, lightly grease with oil.
  • Using a stand or hand mixer, mix together oil, sugars, vanilla and pumpkin until well combined. In separate bowl, whisk together flour, baking soda, baking powder, spices and salt. Slowly fold dry ingredients into your batter bowl. Add almond milk as needed until your batter reaches the right consistency. If needed, add water, a little at a time. It should be a little thinner than pudding, but not aat all runny. **Do not over-mix batter.
  • Spoon equal amounts of batter into muffin liners. Fill to only ¾ full to accommodate rise. Cook for 24 to 26 minutes, or until a toothpick gently inserted into middle of cupcake comes out clean. Remove from oven, place on cooling rack and allow to cool inside tin for 10 minutes. Gently remove each cupcake using tweezers to pull up one end of liner and set each cupcake on cooling rack for the remainder of the cooling period. Allow to completely cool before frosting.

For the Frosting

  • Mix together butter, cream cheese and vanilla until well-blended. Fold in powdered sugar, a little at a time, until your frosting is thick enough. I used all 5 cups in mine but you could probably get away with less. Stick bowl in fridge to chill until your cupcakes are ready to frost. BE CAREFUL NOT TO OVER-MIX YOUR FROSTING.

Putting it All Together

  • Frost each cupcake with piping bag and desired tip or by hand. Place back in fridge to chill for 15 minutes or until ready to serve.

Notes

**Do not over-mix frosting. Doing so will cause it not to set properly. Just mix until thoroughly blended.