Treat yourself to these irresistible Cinnamon Swirl Pumpkin Cupcakes, a delightful blend of moist pumpkin cake and a sweet cinnamon swirl, all vegan and gluten-free! Topped with a creamy vegan cream cheese frosting, these cupcakes are a perfect autumn indulgence that brings together warm spices and rich flavors, making them a must-have for any festive gathering or cozy dessert table.
Cinnamon Swirl Pumpkin Cupcakes Recipe
Ingredients
For the Pumpkin Cupcake Batter:
- 1 cup unsweetened oat or almond milk
- 1 cup pumpkin puree
- ⅓ cup melted vegan butter (or regular butter)
- 1 cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cups all-purpose flour (regular or gluten-free, such as King Arthur Measure for Measure)
For the Cream Cheese Frosting:
- 1 ½ cups powdered sugar
- 4 oz cream cheese (regular or vegan)
- 4 tablespoon softened or melted butter (regular or vegan)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C) and line 14-16 cupcake molds with paper liners. For easy removal, lightly spray the liners with nonstick spray.
Mix Wet Ingredients: In a large mixing bowl, combine the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, baking powder, baking soda, vanilla extract, and spices. Mix until well combined.
Add Dry Ingredients: Gradually add the flour to the mixture, stirring just until a smooth batter forms. Be careful not to overmix to keep the cupcakes light and fluffy.
Fill Cupcake Molds: Spoon the pumpkin cupcake batter into the lined muffin wells, filling each about ⅔ full.
Bake the Cupcakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Prepare the Frosting: While the cupcakes are cooling, use an electric hand mixer or whisk to combine the powdered sugar, cream cheese, and softened butter until smooth and creamy.
Frost and Enjoy: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting over each one. Enjoy your delicious cinnamon swirl pumpkin cupcakes!
Frequently Asked Questions
Yes, you can easily make these cupcakes gluten-free by using a gluten-free all-purpose flour blend, such as King Arthur Measure for Measure. Just be sure not to substitute with other flours like almond or baking flour.
You can store the cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze them unfrosted for up to 3 months.
Yes, you can use vegan cream cheese or any non-dairy alternative if you want to keep the frosting vegan. Just make sure to adjust the sweetness to your taste if the alternative has a different flavor profile.
Absolutely! Use our Frosted Pumpkin Bread recipe here!
Cinnamon Swirl Pumpkin Cupcakes
Ingredients
Pumpkin Cupcake Batter
- 1 cup unsweetened oat or almond milk
- 1 cup pumpkin puree
- ⅓ cup melted vegan butter
- 1 cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 ½ tablespoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cream Cheese Frosting
- 1 ½ cup powdered sugar
- 4 ounces cream cheese regular or vegan
- 4 tablespoon softened butter regular or vegan
Instructions
Cinnamon Swirl Pumpkin Cupcake Instructions
- Preheat the oven to 350. Line 14-16 cupcake molds with paper liners. I like to lightly spray my liners with nonstick spray so the muffins don't stick to the liner.
- Mix the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, sugar or purecane, baking powder, baking soda, vanilla, and spices together. Then, add the flour and mix just until a smooth batter forms. Be careful not to over mix the batter or the muffins will become dense. Fold in the cinnamon.
- Spoon the pumpkin cupcake batter into 16 lined muffin wells. Bake them in the oven for 25-30 minutes.
- While the pumpkin cupcakes bake, use an electric hand mixer or whisk to mix the cream cheese frosting ingredients together. Pipe them over the cupcakes once they have cooled and enjoy!
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