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One closeup of a pumpkin cupcake topped with a swirl of buttercream frosting.
5 from 1 vote

Vegan Pumpkin Cupcakes

This easy Vegan Pumpkin Cupcake Recipe stars pumpkin spice flavors and pumpkin puree.
Course Dessert
Cuisine Dairy-Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 30 Cupcakes
Calories 312kcal
Author Ginny McMeans


For the cupcakes:

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 ½ teaspoons Pumpkin pie spice
  • 1 cup Organic brown sugar - packed
  • 1 cup Organic granulated sugar
  • 1 cup Dairy-free butter - 2 sticks softened
  • 1 ½ cups bananas - 3 medium bananas is about 1 ½ cups mashed
  • 15 ounces Pumpkin puree (solid-packed pumpkin) - one can

For the frosting:

  • 16 ounces Dairy-free plain cream cheese - 2 packages - my favs are Miyoko's or Kite Hill
  • ½ cup Dairy-free butter - one stick softened
  • 6 cups Organic powdered sugar - use up to 8 cups, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


For the cupcakes:

  • Preheat the oven to 350 degrees F and line the cupcake tins with paper liners.
  • In a medium bowl, mix together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
  • In a large bowl with a hand mixer, beat the brown sugar, granulated sugar and butter together until light and creamy.
  • Add mashed bananas and pumpkin. Beat until well combined.
  • Gradually add the flour mixture, mixing between each addition.
  • Divide batter into cupcake liners using a cookie dough scoop or large spoon.
  • Bake at 350 degrees F for 15-20 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and place on a wire rack to cool completely.

For the frosting:

  • In a large bowl beat the dairy-free cream cheese until smooth and creamy.
  • Add butter and beat until smooth.
  • Gradually add powdered sugar, mixing well after each addition and scraping down the sides of the bowl.
  • Beat in vanilla and cinnamon until mix in well.
  • Frost cupcakes and decorate as desired.
  • Store leftovers in refrigerator for up to 3-4 days in a covered container.



Pumpkin Pie Spice: you can also use 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice.
Frosting: Fit a disposable decorator bag with a #1M decorating tip. Then fill the bag with frosting
Decorating: Decorate with chopped pecans as in these photos or autumn colored sprinkles, or other Fall candies.


Serving: 1Cupcake | Calories: 312kcal | Carbohydrates: 49g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Sodium: 246mg | Potassium: 98mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2212IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg