Pumpkin Cupcakes with Cream Cheese Frosting (Vegan & Gluten-Free Friendly)
These moist pumpkin cupcakes with cream cheese frosting are soft, fluffy, and packed with warm fall spices. Easy to make in one bowl and can be made vegan and gluten-free for the perfect autumn dessert.
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 teaspoon 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
Frosted 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.
- 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!
Nutrition
Serving: 1cupcakeCalories: 243kcalCarbohydrates: 39gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 207mgPotassium: 109mgFiber: 1gSugar: 24gVitamin A: 2748IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!