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Vegan Pumpkin Cupcakes

Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats

Three pumpkin cupcakes arranged on a plate

Photo: Natalie Rae Good (The Veganette)

Put some frost(ing) on the pumpkin with these deliciously moist cupcakes!

Here’s an ode to sweet October with its soft crunch of leaves, cool mornings and warm, dry afternoons. This is the season that yields one of the Earth’s greatest gift to vegans — pumpkin, a magnificent egg replacer in baked goods that enables light, moist creations.

These cakes aren’t too sweet and are perfect company for a nostalgic day spent surrounded by books with hot cinnamon tea in your cup. So roll up your sleeves and pull out the flour. It’s baking time!

Vegan Pumpkin Cupcakes


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg, ground or freshly grated
  • 1/2 teaspoon ground ginger
  • 1 cup pureed pumpkin
  • 1/2 cup almond milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Cooking Directions

  1. Preheat oven to 400°F.
  2. In a large bowl, combine dry ingredients.
  3. In another bowl, mix together pumpkin, soy milk, oil, and molasses. Mix the wet ingredients into the dry.
  4. Bake for 18 to 20 minutes, or until a knife poked into the middle comes out clean.

Maple Frosting


  • 2 cups confectioners sugar
  • 5 tablespoons maple syrup
  • 1 teaspoon almond milk

Cooking Directions

  1. Whisk ingredients together until very smooth. Add confectioners sugar or almond milk to reach desired consistency.
  2. Alternate adding extra powdered sugar or maple syrup till the frosting reaches the desired consistency. (This is great as a thicker frosting and also as a thin glaze.)
  3. Once cupcakes have cooled, frost and garnish with walnut pieces and a sprinkle of cinnamon.

Natalie Rae Good

Natalie Rae Good is a Brooklyn based artist, musician and food blogger. She is committed to sharing wholesome, cruelty-free food and blogs her recipes, photos and ideas at The Veganette.

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