All the flavor of pumpkin pie smashed into a fuss-free cupcake! These vegan pumpkin pie cupcakes are made up of moist pumpkin cake and topped with homemade dairy-free whipped cream. Let's learn how to make them!
While we all love pumpkin pie, we don't always have the time to throw a good one together. These vegan pumpkin pie cupcakes are the perfect solution!
With only 15 minutes of active work time, this laid-back recipe will fulfill any vegan pumpkin pie craving you have.
If you're not feeling up to whipping your own cream, grab a spray bottle of dairy free whipped topping!
If you're looking for more easy pumpkin recipes, be sure to try our vegan pumpkin whoopie pies and our vegan pumpkin pancakes.
Ingredients
Here is your grocery list:
- all-purpose flour: Provides the structure and body for the cupcakes, allowing them to hold their shape while remaining tender.
- granulated sugar: Sweetens the cupcakes and helps with browning for a slightly caramelized exterior.
- baking soda: Acts as a leavening agent, helping the cupcakes rise and stay light.
- salt: Enhances the flavors and balances the sweetness, making the spices and pumpkin taste more vibrant.
- spices: Add warmth and classic pumpkin pie flavor. Provide a subtle spicy kick that complements the sweetness.
- pumpkin puree: Provides moisture, natural sweetness, and the signature pumpkin flavor. Do not use pumpkin pie filling!
- nondairy milk: Keeps the cupcakes moist while maintaining a vegan base; helps blend the dry ingredients.
- canola oil: Adds richness and tenderness, keeping the cupcakes soft and moist.
- white or apple cider vinegar: Reacts with the baking soda to create lift, helping the cupcakes rise.
- vanilla extract: Enhances the sweetness and complements the spices for a well-rounded flavor.
- dairy-free heavy cream: Whipped to create a light, airy topping that mimics traditional whipped cream.
- powdered sugar: Sweetens the cream and helps it hold its shape when whipped.
Why You'll Love These Cupcakes
- All the pumpkin spice vibes: Cinnamon, ginger, nutmeg, cloves, and allspice make every bite taste like cozy fall in dessert form.
- Moist and tender: Thanks to pumpkin puree and canola oil, these cupcakes are soft, fluffy, and never dry.
- Vegan-friendly indulgence: No dairy or eggs, but all the richness and comfort of a classic pumpkin pie.
- Perfectly spiced, not overpowering: Warm spices enhance the pumpkin without stealing the spotlight.
- A fun twist on pumpkin pie: Individual cupcakes mean no slicing stress, and everyone gets their own perfectly portioned treat.
How to Make Vegan Pumpkin Pie Cupcakes (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry ingredients in a large mixing bowl. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix.
Line a cupcake pan with paper cupcake liners. Fill each ⅔ to ¾ of the way full with batter.
Place pan on the center rack of an oven that has been preheated to 350 degrees F (175 C). Bake for 17-19 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Whip the cream while the cupcakes bake. Add the cream, powdered sugar and vanilla to a large bowl and beat with an electric hand mixer until stiff peaks form.
Cover the bowl and chill until ready to serve.
When you are ready to serve your cupcakes, top with a generous dollop of cream. You can do this using a spoon or a piping bag and piping tips.
Tips & Tricks
Here are some helpful tips to ensure your vegan pumpkin pie cupcakes come out perfectly:
- Use well-drained pumpkin puree: Too much liquid can make the batter too wet. If your pumpkin seems watery, drain or lightly pat it before mixing.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off for accurate measurements-too much flour can make cupcakes dense.
- Don't over-mix the batter: Mix just until the wet and dry ingredients come together. Over-mixing can make cupcakes tough.
- Preheat the oven fully: Ensure the oven is hot before baking to get proper rise and tender crumb.
- Check doneness carefully: Insert a toothpick into the center-if it comes out clean or with a few crumbs, they're done. Over-baking dries them out.
- Whip cream properly: Chill your mixing bowl and dairy-free cream for best results. Whip until soft peaks form; don't over-whip or it can separate.
- Cool completely before frosting: Frosting warm cupcakes can cause it to melt and slide off.
How to Whip Vegan Cream
Time needed: 5 minutes
Vegan Whipped Cream
- Choose the right cream:
Use a dairy-free heavy whipping cream such as Silk, Country Crock, or So Delicious. These make vegan whipping creams that hold peaks beautifully.
- Chill everything first:
Place your cream, mixing bowl, and beaters (or whisk attachment) in the fridge for at least 30 minutes before whipping. This helps stabilize the fat and gives you a fluffier texture.
- Start slow, then increase speed:
Pour the cold vegan cream into your chilled bowl. Begin mixing on low speed, then gradually increase to medium-high once it starts to thicken.
- Add sugar and vanilla for flavor:
Before whipping, add powdered sugar (for sweetness and stability) and vanilla extract (for flavor). Continue whipping until firm peaks form - about 3-5 minutes depending on your mixer and cream type.
- Don't over-mix:
If you whip too long, the cream can separate and become grainy. Stop as soon as it holds its shape.
- Store properly:
Use immediately, or refrigerate for up to 2-3 days. Give it a quick whisk before serving if it softens.
Frequently Asked Questions
It's not recommended, as pie filling contains added sugar and spices. Use plain pumpkin puree for the best texture and flavor control.
Yes! Bake and cool the cupcakes, store in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days. Frost just before serving for best results.
Yes! Reduce or increase cinnamon, nutmeg, ginger, cloves, or allspice to suit your taste. Pumpkin spice is flexible!
The vinegar reacts with baking soda to help the cupcakes rise, keeping them light and fluffy without eggs.
Lot's of common grocery store brands provide dairy-free heavy cream options! My favorites are Silk, Country Crock and Trader Joe's brand.
Serving Suggestions
- Top with a sprinkle of cinnamon or nutmeg for a picture-perfect finish and an extra touch of fall flavor.
- Add a drizzle of maple syrup or caramel sauce for a bakery-style presentation that makes these cupcakes feel extra special.
- Serve slightly chilled or at room temperature-they're delicious either way, but chilling helps the whipped cream hold its shape.
- Pair with a warm drink: These cupcakes are dreamy alongside a cup of spiced chai, hot coffee, or a pumpkin latte.
- Dress them up for the holidays: Add festive cupcake liners, candied pecans, or mini pumpkin toppers for a Thanksgiving-worthy dessert display.
- Mini dessert idea: Make smaller, bite-sized cupcakes for parties or dessert platters-they'll disappear fast!
Make Ahead & Storage
Make Ahead Tips:
- Bake in advance: You can bake the cupcakes up to 2 days ahead. Once cooled completely, store them in an airtight container at room temperature.
- Whipped cream: Prepare the vegan whipped cream the day before and keep it in the refrigerator, covered. Re-whip briefly before piping or spreading to restore fluffiness.
- Assemble before serving: For the best texture and appearance, add the whipped cream topping right before serving so it stays light and doesn't melt into the cupcakes.
Storage:
- Room Temperature: Unfrosted cupcakes can be stored in an airtight container for up to 2 days.
- Refrigerator: Frosted cupcakes should be kept chilled in a covered container and enjoyed within 3-4 days.
- Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before frosting and serving.
Pro Tip: Store the cupcakes and whipped cream separately if making ahead for a party or gathering-this keeps everything looking bakery-fresh when you're ready to serve.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pumpkin Pie Cupcakes
All of the flavor of pumpkin pie in a fuss-free vegan cupcake! Moist pumpkin cake topped with dairy-free whipped cream.
- Prep Time: 15 minutes
- Bake Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup pumpkin puree*
1 cup nondairy milk
½ cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons vanilla extract
For the Whipped Cream
1 ½ cups dairy-free heavy cream*
⅓ cup powdered sugar*
1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with paper liners. This recipe makes about 16 cupcakes, so another small batch will be necessary. Set aside.
- Mix: 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. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
- Bake: Fill each of the cupcake wrappers 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. Allow cupcakes to sit in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Whip: Make the whipped cream while the cupcakes bake. Add the dairy-free cream, powdered sugar and vanilla to a large bowl and whip with an electric hand mixer until stiff peaks form - about 2 minutes. Cover the bowl and place in the refrigerator to chill until ready to serve.
- Assemble: When you are ready to serve the cupcakes, add the whipped cream to a piping bag fitted with a round tip. Pipe desired amount of whipped cream on top of each cupcake. You can also top cupcakes using a spoon.
Notes
*Un-topped pumpkin cupcakes will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month. Whipped cream will keep covered in the refrigerator for 2-3 days.
*Be sure you are using pumpkin puree and not pumpkin pie mix.
*My favorite brands of dairy free heavy cream are Silk and Country Crock but there are serveral good ones on the market!
*You can add more powdered sugar to your whipped cream if it doesn't taste sweet enough. Sprinkle in desired amount and whip again.
More vegan pumpkin recipes:
- vegan chocolate chip pumpkin bread
- vegan pumpkin scones
- vegan pumpkin sugar cookies
- vegan pumpkin bars with cream cheese frosting
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