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A little girl holding a pumpkin cupcake.

Vegan Pumpkin Cupcakes

These vegan pumpkin cupcakes are full of warm Autumnal spices and are so light and moist you won't be able to stop at one. 
4.7 from 13 votes
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Course: Baking | Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 cupcakes
Calories: 295kcal
Author: Amanda Logan


For the Pumpkin Cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup pureed pumpkin around 2 cups cooked pumpkin, pureed
  • ½ cup raw caster sugar
  • ¼ cup brown sugar packed
  • ½ cup sunflower oil
  • 1 tsp vanilla extract
  • ¼ cup dairy-free milk

For the Cream Cheese Frosting

  • 226 grams vegan cream cheese room temperature
  • ½ cup vegan butter room temperature
  • 3½ - 4 cups confectioner's sugar (icing sugar) sifted
  • 1 teaspoon vanilla extract


  • Pre-heat oven to 160° C conventional (320 ° F) or 180° C fan (356° F) and line a 12-pan cupcake/muffin pan with cupcake liners.
  • In a medium mixing bowl whisk together the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves. 
  • In a separate larger bowl, whisk together the pureed pumpkin, sugars, sunflower oil, vanilla and milk.
  • Add the wet ingredients to the dry and whisk together until combined. Don't over mix; stop when the lumps are gone.
  • Fill each cupcake pan ⅔ of the way up with the cake batter and bake in the oven for 18 - 22 minutes or until a skewer comes away clean from the centre of a cake.
  • Remove the cakes from the oven to cool completely before frosting. 

Cream Cheese Frosting

  • To make the cream cheese frosting, beat together the cream cheese and butter in a stand mixer of using a hand mixer until well combined and light.
  • A cup at a time, add the sifted icing sugar and continue beating until well combined. After each cup is completely incorporated in to the frosting add the next cup until you have your desired sweetness and texture.
  • Add the vanilla extract and continue beating until everything is combined and the frosting is thick and glossy.
  • Transfer the frosting to a piping bag to pipe or simply apply it to the cakes with a palette knife.


For this recipe I used fresh steamed pumpkin (Kent) which I pureed in a food processor with a little water until smooth and silky. 
The recipe for the cream cheese frosting will make more than enough. It depends on how much frosting you like on each cake. You could half the recipe and make more if you need it. 
Nutritional breakdown is for the cake only. 


Calories: 295kcal | Carbohydrates: 26g | Protein: 2g | Fat: 21g | Saturated Fat: 2g | Sodium: 214mg | Potassium: 115mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2422IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!