Vegan Pumpkin Cupcakes with Cream Cheese Frosting

Vegan Pumpkin Cupcakes with Cream Cheese Frosting- fluffy, delicious and topped with the best vegan cream cheese frosting!

Call me basic, but I can't get enough of pumpkins this time of year! The smell of pumpkin and spices baking in the oven on a cool day is heavenly. I don't know if it's the fall weather or the fact that I'm almost 8 months pregnant, but I've been craving desserts like mad. After last week's Vegan Apple Cider Donuts, I figured it was time for cupcakes!

These Vegan Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and absolutely delicious! The vegan cream cheese frosting is the perfect compliment to the spiced pumpkin flavor. These cupcakes aren't just "good for a vegan dessert"...they're a good dessert!

Looking for more Vegan Dessert Recipes?

Vegan Tofu Chocolate Mousse

Chickpea Chocolate Chip Cookies

Vegan Apple Pie Bread

Print Recipe

Vegan Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time

10 Minutes

Cook Time

18 Minutes

Servings

Cupcakes

Ingredients

• 2 Cups all purpose flour
• ¾ Cup Organic cane sugar
• 1 Teaspoon Baking soda
• 1 Teaspoon Ground cinnamon
• ½ Teaspoon Ground ginger
• ¼ Teaspoon Nutmeg
• 1 Cup Pumpkin puree
• 1 Cup Coconut milk canned
• 1 Teaspoon Pure vanilla extract
• ¼ Cup Vegetable oil

For the cream cheese frosting

• 5 oz Vegan cream cheese room temperature
• 4 Tablespoons Vegan Butter room temperature
• ¾ Cup Confectioners sugar
• 1 Teaspoon Pure vanilla extract

Prep Time 10 Minutes Cook Time 18 Minutes Servings Cupcakes Ingredients 2 Cups all purpose flour ¾ Cup Organic cane sugar 1 Teaspoon Baking soda 1 Teaspoon Ground cinnamon ½ Teaspoon Ground ginger ¼ Teaspoon Nutmeg 1 Cup Pumpkin puree 1 Cup Coconut milk canned 1 Teaspoon Pure vanilla extract ¼ Cup Vegetable oil For the cream cheese frosting 5 oz Vegan cream cheese room temperature 4 Tablespoons Vegan Butter room temperature ¾ Cup Confectioners sugar 1 Teaspoon Pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line 2 muffin trays with cupcake liners. In a large bowl, whisk together the dry ingredients. In a smaller bowl, stir together the wet ingredients.
2. Add the wet ingredients to the dry and whisk until combines. Pour batter into liners until it is ⅔ full.
3. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
4. For the frosting- add ingredients to a large bowl. Using a hand or stand mixer, mix the cream cheese, butter, and vanilla until smooth. Add the sugar in ½ cup intervals, pausing to scrape down the sides of the bowl. Add the frosting to a piping bag and apply to cooled cupcakes.