Vegan Pumpkin Pie Cupcakes

If there is one thing I love to eat but don't necessarily love to make, it's pie. So delicious, but quite fussy. I really need to be in a specific mood to put myself in the pie-making position. That said, I can make these Vegan Pumpkin Pie Cupcakes any day of the week. All of the delicious flavor of pumpkin pie with none of the fuss. Great to bring to a fall gathering or to make just because you have a major pumpkin craving. Let's learn how to make them!

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Ingredients in Vegan Pumpkin Pie Cupcakes

Dry Ingredients

• All-Purpose Flour (2 cups): Flour serves as the base for the cupcakes, providing structure and texture. All-purpose flour is commonly used in baking and helps create a tender crumb.
• Sugar (1 cup): Sugar sweetens the cupcakes, providing the desired sweetness. It also contributes to the texture and moistness of the cupcakes.
• Baking Soda (1 tsp): Baking soda is a leavening agent that helps the cupcakes rise. It reacts with the acid in the recipe to produce carbon dioxide, which creates air pockets in the batter, making the cupcakes light and fluffy.
• Salt (1 tsp): Salt enhances the flavor of the cupcakes and balances the sweetness. It also helps to strengthen the gluten structure in the flour, contributing to the overall texture.
• Spices: Cinnamon, ginger, nutmeg, cloves and allspice are key spices in pumpkin pie flavor. They add warmth and depth to the cupcakes, complementing the pumpkin and the cream.

Wet Ingredients

• Pumpkin Puree (1 cup): Pumpkin puree is the star ingredient, providing the unmistakable pumpkin flavor and moistness. It also contributes to the cupcakes' rich, orange color.
• Nondairy Milk (1 cup): Nondairy milk adds moisture to the batter and helps achieve the desired consistency. It is a vegan alternative to dairy milk.
• Canola Oil (½ cup): Canola oil contributes to the moistness of the cupcakes and provides a source of fat, enhancing the overall texture.
• White or Apple Cider Vinegar (2 tbsp): Vinegar reacts with baking soda to create additional leavening, resulting in a lighter texture. It also helps to enhance the flavors in the recipe.
• Vanilla Extract (2 tsp): Vanilla extract adds a sweet and aromatic flavor, rounding out the overall taste of the cupcakes.
• Nondairy Whipped Cream: Nondairy whipped cream for this recipe should be purchased from the store and come in the spray can. This will allow you to dispense a nice spiral that will enhance presentation.

Steps for Making Vegan Pumpkin Pie Cupcakes (with pictures)

1. Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. This recipe makes about 16 cupcakes so another small batch will be necessary. Set aside.
2. Make the Batter: In a large bowl whisk together the flour, sugar, baking soda, salt and spices. In a smaller bowl, whisk together the pumpkin puree, nondairy milk, canola oil, vinegar and vanilla extract until mixture is homogenous. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
3. Bake: Fill each of the cupcake wrappers anywhere from ⅔ to ¾ of the way full with the prepared batter. Place cupcake pan on center rack of preheated oven and bake for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. 
4. Cool: Allow the cupcakes to sit in the cupcake pan for 5 minutes before transferring to a wire rack to cool completely. Add 3 to 4 paper cupcake liners to the pan and fill with the remaining batter. Bake and cool as directed above.
5. Serve: When you are ready to serve the cupcakes, squirt a spiral of nondairy whipped cream from the can on top of each cupcake. Only top the cupcakes you plan on serving as whipped cream does not hold up long term. Sprinkle with a little ground cinnamon if desired.

Tips for Making Vegan Pumpkin Pie Cupcakes

• Use High-Quality Ingredients: Choose fresh, high-quality ingredients for the best flavor and texture in your cupcakes. This includes using a good-quality pumpkin puree, nondairy milk, and spices.
• Accurate Measurements: Ensure precise measurements, especially for baking soda and baking powder, to maintain the correct balance of leavening agents and avoid overly dense or collapsed cupcakes.
• Mix Batter Gently: Mix the batter until just combined. Over-mixing can lead to dense cupcakes. Use a gentle hand and avoid excessive stirring.
• Use Cupcake Liners: Line your cupcake tin with paper liners to prevent sticking and make for easy removal.
• Fill Cupcake Liners Appropriately: Fill cupcake liners about ⅔ to ¾ full to allow room for rising. This helps prevent the cupcakes from overflowing or sinking in the center.
• No Peaking!: Wait at least 18 minutes before checking the cupcakes. Do not constantly be opening and closing the oven door. This will result in an inconsistent oven temperature which will leave you with WACK cupcakes.
• Check for Doneness: Use a toothpick or cake tester to check for doneness. Insert it into the center of a cupcake—if it comes out clean or with a few moist crumbs, the cupcakes are ready.
• Cool Completely Before Frosting: Allow the cupcakes to cool completely on a wire rack before serving with nondairy whipped cream. Do not add whipped cream to cupcakes until you are ready to serve them. Only add the cream to cupcakes that are about to be eaten!

Frequently Asked Questions when Making Vegan Pumpkin Pie Cupcakes

Can I use a different type of flour, like whole wheat flour, in the recipe?

Yes, you can experiment with different flours, but keep in mind that it might affect the texture. Whole wheat flour can make the cupcakes denser, so consider using a mix of whole wheat and all-purpose flour for a balance of flavor and texture.

Is there a substitute for canola oil?

Yes, you can use melted coconut oil, vegetable oil, or melted vegan butter as a substitute for canola oil. Choose an oil with a neutral flavor to avoid overpowering the pumpkin and spice flavors.

Can I replace white or apple cider vinegar with another ingredient?

White or apple cider vinegar works best in this recipe, as they have a mild flavor. However, you can experiment with other acids like lemon juice.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Roast or steam the pumpkin until it's soft, then puree it in a blender or food processor. Make sure to drain any excess liquid to achieve a similar consistency to canned pumpkin.

FAQ's Continued

Can I reduce the amount of sugar for a less sweet cupcake?

Yes, you can reduce the sugar slightly if you prefer a less sweet cupcake. However, keep in mind that sugar contributes to the cupcakes' moisture and structure, so avoid making significant reductions.

Can I make these cupcakes ahead of time for an event?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container in the refrigerator and top with whipped cream right before serving them for the freshest taste and texture.

Can I add additional mix-ins, like chopped nuts or dried fruit?

Absolutely! You can add chopped nuts, dried cranberries, or other mix-ins to enhance texture and flavor. Ensure that any additional ingredients are vegan and complement the pumpkin spice profile.

How to Serve Vegan Pumpkin Pie Cupcakes

Serving vegan pumpkin pie cupcakes can be a truly festive experience. Here are some suggestions on how to serve them:

1. Topping: Top the cupcakes with a dairy-free whipped topping right before serving. You can spray it out from the can the for an attractive presentation.
2. Spices and Garnishes: Sprinkle a pinch of ground cinnamon, nutmeg, or pumpkin spice on top of the frosting for added flavor and a decorative touch.
3. Nuts or Seeds: Consider garnishing with chopped nuts, such as pecans or walnuts, or seeds like pumpkin seeds. This adds a delightful crunch and visual appeal.
4. Drizzle: Drizzle a simple vegan caramel or maple syrup over the cupcakes for extra sweetness and an elegant finish.
5. Serve with Vegan Ice Cream: Warm the cupcakes slightly and serve them with a scoop of vegan vanilla ice cream for a delicious and indulgent dessert.
6. Pair with Tea or Coffee: Serve the cupcakes with a cup of hot tea or coffee to enhance the overall dessert experience.

By considering these serving suggestions, you can elevate the presentation of your vegan pumpkin pie cupcakes and create a delightful dessert experience for your guests.

How to Store Vegan Pumpkin Pie Cupcakes

Proper storage is essential to maintain the freshness and quality of your vegan pumpkin pie cupcakes. Here's a guide on how to store them:

1. Room Temperature: If you plan to consume the cupcakes within 2-3 days, you can store them unfrosted at room temperature in an airtight container. Make sure the container is placed in a cool, dry place away from direct sunlight.
2. Refrigeration: For longer storage, usually 3-4 days, store them in the refrigerator. To illustrate, place them in an airtight container or cover them with plastic wrap to prevent them from drying out.
3. Avoid Odor Absorption: When storing in the refrigerator, be cautious about placing the cupcakes near strong-smelling foods, as cupcakes can absorb odors. Keep them in a dedicated section of the fridge or use an airtight container to minimize this risk.
4. Freezing: Cupcakes can be frozen for an extended shelf life for up to a month. If you plan to freeze them, do so without frosting. Place the cupcakes in a single layer on a baking sheet until they are firm, then transfer them to an airtight container or freezer bag. Label with the date for easy tracking.
5. Airtight Containers: Regardless of whether you're storing at room temperature, in the refrigerator, or in the freezer, always use airtight containers to maintain the cupcakes' moisture and prevent them from absorbing other flavors.

By following these storage tips, you can keep your vegan pumpkin pie cupcakes fresh and delicious for an extended period, allowing you to enjoy them over time.

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